Potato Leek Soup (NO cream)
This potato and leek soup recipe is a lovely option if you feel like something comforting and creamy but without the additional of cream.
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Servings: people
Equipment
- 1 cutting board and knife
- 1 large soup pot
- 1 blender or immersion blender
Ingredients
- 2 teaspoon olive oil
- 2 leeks
- 1 small onion ,chopped
- 3 (4) fresh garlic cloves *minced or finely chopped
- 1 teaspoon thyme
- 1 teaspoon marjoram
- 1.5 lb (680 g) pounds white potatoes (Russet or Yukon Gold) *diced into cubes
- 5 ½ cups (1.2 l) vegetable stock
- 1 teaspoon salt + more to taste
- black pepper to taste
You can find detailed step-by step-photos above the recipe card.
Instructions
- Prep and wash leeks: Start by giving the leek a good wash. Then cut off the root end and the dark green tops and cut the remaining white and light green part into thin coins. Run them under cold water using a strainer to remove any dirt. Then rinse and/or pat dry.2 leeks
- Sauté onion, garlic & leeks: In a large pot heat the olive oil over medium heat. Add onion, garlic and chopped leeks and sauté until soft and caramelized (about 3-5 minutes).2 tsp olive oil, 1 small onion, 3 fresh garlic cloves
- Add potatoes and spices: Add the cubed potatoes and spices and cook for 2 more minutes to release their flavors.1 tsp thyme, 1 tsp marjoram, 1.5 lb pounds white potatoes (Russet or Yukon Gold)
- Pour in broth: Add the veggie broth and salt. The liquid should just cover the potatoes.5 ½ cups vegetable stock, 1 tsp salt + more to taste
- Simmer: Bring the soup to a boil. Then reduce heat and let simmer on low covered with a lid for 15-20 minutes.
- Blend: Use an immersion blender and blend. If you prefer a chunky soup, only blend partially. For a smooth texture, blend more.
- Taste and adjust: Taste and adjust spices as needed (I usually add another teaspoon of salt and top with black pepper). Serve with toppings of choice and enjoy!
Video
Notes
- Prep leeks thoroughly. Leeks can be gritty, so thoroughly wash and rinse them. Use the leeks' white and light green parts for the best flavor. Discard the very dark green parts (see ingredients photo). Cut the white and pale green sections into rings. Run them under cold water to remove any sand or dirt. If they aren’t totally clean, some sand will likely end up in your soup! Pat them dry.
- Use starchy potatoes. These give the best texture and will thicken the soup beautifully.
- High-quality veggie stock or chicken stock will give the best results.
- Don’t over-puree. Leave a few chunks for a hearty soup experience.
- Taste and adjust to your personal preference. Add more salt or black pepper to taste.
- Serve with crusty bread topped with olive oil.
- Additional creaminess: If you want some added creaminess, consider stirring in some coconut milk or sour cream. You can, of course, add in some heavy cream if you want to to.
Nutrition
Serving: 1. | Calories: 412kcal | Carbohydrates: 87g | Protein: 9g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 3789mg | Potassium: 1697mg | Fiber: 10g | Sugar: 14g | Vitamin A: 2916IU | Vitamin C: 83mg | Calcium: 112mg | Iron: 5mg
All nutritional information is based on third-party calculations and should be considered estimates.
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