This Potato Leek Soup is a fantastic soup recipe for ant time of the year! It's so creamy and delicious, but wait, there's NO cream!? That's right folks! No cream! It gets its silkiness from a secret ingredient...cauliflower.
It's delicious hot, but you can also enjoy it in the summer months by serving it chilled.
Recipe Pairing Ideas:
- Serve this potato leek soup with a Parmesan Encrusted Grilled Cheese sandwich or
- as an appetizer course before a Seared Salmon with Buerre Blanc sauce.
This soup also reheats beautifully, so you can make a big batch of it on Sunday to last throughout the week!
Watch my Video Demo of This Recipe Below!
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How do you make simple potato and leek soup?
The easiest way to make a simple potato and leek soup is to use the freshest ingredients possible, nothing frozen, because you'll get the best flavor that way. In a large pot, you'll sauté the leeks, celery, and onions in olive oil. Then add the potatoes, cauliflower, and chicken broth, cover, and simmer until the vegetables are tender. Then you'll blend and season.
How To Make a Creamy Soup without Cream?
I also think the secret ingredient to a fantastic creamy soup without cream, is cauliflower. I'm convinced it is a "wonder vegetable". There's just so much you can do with it! And one of my favorite things to do with it is put it in soups as a replacement for cream. It's the most genius little trick.
Cauliflower has the most incredible texture once cooked, which is why I like to use it. There isn't much flavor, which is OK because the leeks, celery, onions, and garlic take care of that. The cauliflower's real purpose is to deliver the texture. Cauliflower is also the secret ingredient in my Vegan Cream of Broccoli Soup.
If you have any leftover cauliflower and own an air fryer, you must try my Air Fryer Cauliflower recipe! It's so easy and so delicious as a vegan side dish.
How do you cut leeks for potato leek soup?
For this soup, I like to cut the leeks into little wheels and not get any fussier than that. Especially since we are going to blend this soup so it really doesn't matter all that much. If you have leftover leeks put them to good use in my Mini Leek and Cheese Quiche Recipe!
Your potatoes will cook quicker if you dice them into cubes. It also makes them easier to blend and will produce a creamier, silkier soup too.
I like to use chicken stock for potato leek soup because I think it creates a richer flavor, but to make a vegan potato and leek soup you can use vegetable broth.
Once the vegetables are tender transfer the soup to a blender.
Puree the soup in batches until smooth and creamy. At this stage, if your soup is too thick you can add some more chicken or vegetable stock.
After your soup is blended transfer the soup into a cleaned-out stockpot.
Then season it with salt and pepper to taste and then ladle into some soup bowls.
I like to garnish this soup with freshly snipped chives and garlic croutons.
Can you freeze potato and leek soup?
Yes! This soup freezes beautifully. It will last for at least 2 months in the freezer. It's best to freeze individual portions and then microwave to reheat.
This soup is a fantastic first course for a dinner party but also makes a terrific weeknight meal or lunch.
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Potato Leek Soup (No Cream)
A Potato Leek Soup (no cream). This decadent soup gets its creaminess from cauliflower. Includes a step-by-step recipe video too.
Ingredients
for soup
- 2 tbsp (30 ml) olive oil
- 1 yellow onion
- 2 stalks celery, chopped
- 4 leeks, white parts only
- 2 garlic cloves, chopped
- 2 russet potatoes, peeled and cubed
- ½ cup (75 g) of cauliflower
- 4 cups (950 ml) of chicken broth
- 1 tsp (6 g) salt
- ¼ tsp (1.5 g) pepper
- 2 tbsp (30 ml) chives, minced
for croutons:
- 1 small baguette, sliced and chopped (about 2 cups)
- 2 tbsp (30 ml) olive oil
- 1 garlic clove, minced
- salt and pepper to taste
Instructions
- In a large stock pot sauté the onion, celery, leeks, and garlic until soft and fragrant. Add potatoes, cauliflower and chicken broth. Simmer until fork tender about 10 mins.
- Puree soup in batches until smooth. Season with salt and pepper and garnish with fresh chives and croutons.
- For the croutons:
- Slice baguette in round slices and then slice in bite sized chunks. Toss with olive oil, garlic, salt and pepper. Bake at 375F (190 C) for 5-10 mins until golden brown.
- Top soup with freshly snipped chives and croutons.
Notes
This soup freezes beautifully too! Just separate out into single serving freezer-safe containers and store in the freezer for up to 2 months.
Anytime you have left over baguettes or rustic bread. Cut them into cubes and place in a resealable plastic bag and store in your freezer. That way you'll always have bread for croutons "at-the-ready"!
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 258Total Fat: 9gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 2mgSodium: 769mgCarbohydrates: 39gFiber: 4gSugar: 6gProtein: 8g
Janis Huegel says
Made this tasty and light potato leek soup for lunch! DELICIOUS!
Thanks for sharing! It’s a keeper!
Beth Le Manach says
I'm so glad you enjoyed it! One of our favorites too! 🙂
Dina says
Thank you soooo much for posting this. It is the best potato and leek soup I've ever had . I love that it's not full of fatty cream/creme fraiche that reduces storage too.
I've made it 3 times so far, and shared the recipe by popular demand.
I also add some dried basil, oregano amd thyme
Marcia Fisch says
I just made this recipe and I can't believe how delicious and creamy the cauliflower makes it. Thanks for the idea. I love it!
Beth Le Manach says
I know right?! It's amazing that vegetable gets so creamy when cooked! Ha! So glad you enjoyed it!
Sandra says
This soup recipe reminded me of one my Grand mother did and I loved!!!! The one spice she used was Nutmeg..... I will try it with it! 🙂 thank you Beth for all your great recipes!!!
Beth Le Manach says
Aww that sounds lovely! Love the idea of the nutmeg! So glad you enjoy the recipes! 🙂
Brice says
How long does it keep in fridge ?
Beth Le Manach says
I usually keep it in the fridge for 3 days and then freeze it in glass individual portions after that and then microwave as needed. It freezes and reheats really well! Thin with broth if needed after reheating 🙂