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Serve up a satisfying, comforting meal with this sumptuous Potato Leek Soup that’s simple to make and ready in just 20 minutes!
For a light supper, serve this comforting soup alongside a warm loaf of garlic bread.
No Cream Potato Leek Soup
This fantastic recipe is one of my signature dishes. All of my friends and family love it! It’s quick and easy to make and super creamy without using any cream! This recipe is comfort in a bowl that just warms the soul!
Why This Recipe Works
- Using chicken stock instead of cream gives the soup a rich, deep taste.
- Cooking the leeks in butter instead of oil adds an extra depth of flavor and creaminess.
- Pureeing the soup creates a creamy consistency without the use of cream or milk.
- Topping the soup with cheese and chives elevates the soup in the most indulgent flavorful way.
What Potatoes Are Best
Waxy potatoes (which usually are identified by their thin, smooth skin) work best as they hold their shape better than other potatoes after cooking and they smooth nicely when pureed.
In the US, a good choice is Yukon Gold or Russet. In the UK, King Edward work well, and In Australia, Dutch Cream are good all-round potatoes.
How To Prepare Leeks For Soup
The best part of the leek to use is light green white areas. The dark green tips are tough and should be removed.
To easily wash leeks, cut them lengthways, slice them, add them to a salad spinner, and soak for 5-10 minutes. Drain, and dry with the salad spinner before using.
If you don’t have a salad spinner just soak in a bowl, drain and allow to dry before using.
Want to make this recipe in a slow cooker? See the recipe card for instructions!
How to Make Leek And Potato Soup
Start by prepping cleaning and slicing the leeks. Then, in a large pot, melt the butter. Add the sliced leeks.
Cook over low heat until softened.
Add the raw potatoes, pour in the stock, and season with salt and pepper.
Cover the pot with a lid and cook for 20 – 30 minutes or until the potatoes are soft enough to puree.
Puree the vegetables and stock until it forms a light, creamy consistency.
Sprinkle with grated cheddar cheese and chives. Serve and enjoy.
How To Easily Thicken Leek And Potato Soup
This recipe is super simple. To thicken it, you just remove some stock before pureeing. The more stock you remove, the thicker it will be! No messing with flour mixtures in this soup – simplicity at it’s finest!
Tips & Variations
- When pureeing the soup, add the reserved stock a little at a time. The more stock you add, the thinner the soup will be.
- If you don’t have a hand blender, you can use a food processor or conventional blender too.
- Make this Potato Leek Soup vegetarian by swapping the chicken stock for vegetable stock.
- Add chopped bacon for a whole new soup.
- To make this a low-fat soup, use low-fat margarine and skip the cheese.
FAQs
Can you freeze potato and leek soup?
Yes, it freezes very well. Just add it to an airtight, freezer-safe container and freeze for up to three months.
How long will Leek And Potato Soup last in the fridge?
When stored in an airtight container, it will last in the fridge for 2-3 days.
What part of the leek do you use to make soup?
When making soup, use the white part of the leek. Trim the base as well as any green tips.
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Recipe
Potato Leek Soup
Ingredients
- 2 oz butter (½ stick/4 Tablespoons/¼ cup)
- 4 large leeks (whites only, thoroughly washed)
- 3 lbs potatoes (about 6 large) (peeled and cut into large pieces)
- 4 cups chicken or vegetable stock
- salt and pepper (to taste)
- 2 cups shredded cheddar cheese (optional – to top the soup)
- 1 handful chives (chopped)
Instructions
Stovetop Instructions
- In a large pot, melt the butter. Add the leeks and cook over low heat until soft, about 5 minutes.
- Add the potatoes and pour over the stock. Cover and cook for 20 – 30 minutes or until the potatoes are soft enough to puree.
- Ladle out additional stock until the potatoes are just covered.
- Using a hand blender, puree the soup, ladling in reserved stock until it forms your desired consistency.
- Season with salt and pepper to taste and serve hot with the cheese and chives sprinkled on top.
Slow Cooker Instructions
- (Optional) Sauté the leeks and garlic in butter in a skillet over medium heat until softened, about 5 minutes. Transfer to the slow cooker.
- Add the potatoes, stock, thyme, salt, and pepper to the slow cooker. Stir to combine.
- Cover and cook on low for 6–7 hours or high for 3–4 hours, until the potatoes are tender.
- Use an immersion blender to puree the soup directly in the slow cooker until smooth. Alternatively, transfer it to a blender in batches and blend until smooth. For a thicker soup, remove some stock from the slow cooker, then add it back in after blending until you have the desired thickness.
- Serve warm, garnished with parsley, croutons, or grated cheese.
Tips
- When pureeing the soup, add the reserved stock a little at a time. The more stock you add the thinner the soup will be.
- If you don’t have a hand blender, you can use a food processor or conventional blender too.
Save to favoritesYour saved recipes will be right here waiting for you every time you visit, so you can easily find and make the meals you love.Update Notes: This post was originally published on Feb 17, 2016, but was republished with new photos, step by step instructions, cooking tips, and a video in October of 2020.
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