5.0 from 31 votes

Best creamy Potato Leek Soup recipe with no cream added. Easy meal idea for weekdays!

If you’re on the hunt for a cozy and comforting soup that’s as creamy as can be, but without a drop of cream in sight, you’re in for a treat. I’m talking about a creamy potato and leek soup that’s so velvety and indulgent, you won’t believe it’s dairy-free.

This soup is the ultimate comfort food, a warm hug in a bowl, and it’s perfect for those looking for a lighter, yet equally satisfying alternative. Get ready to dive into a world of rich flavors, silky textures, and a recipe that will become a staple in your kitchen.

I will start by saying that I love leeks. I like them fresh, tossed in a salad, as main ingredient in a quiche or a tart or add them to soups. I don’t know why all I had on my mind the other day was potato and leek soup. I was lucky enough to find leeks at the farmers market and I thought this is a sign, I have to make this soup!

I know, it is a wintery, comfort soup and we are all used to the thick and hearty classic potato and leek soup. But…you are going to love this light, summer version! It still tastes like the original, still has that rich flavors but it’s super light and easy to make. The best part is that it can be served warm or chilled!

My new recipe is not so different from it’s traditional version, it includes leeks, potatoes, watercress, butter, vegetable broth and chives. That’s it! No cream, no buttermilk….

Table of Contents

Ingredients

large leeks, white and light green parts only, rinsed well and sliced
Russet potatoes, peeled and diced
watercress leaves
butter
vegetable stock
Salt and pepper to taste
Chopped chives for garnish

When choosing leeks, look for ones that have a lot of white and light green, as that part you’ll be using for your soup. The darker green part is not edible, but you can use it as ingredient when making stock if you don’t want to throw it away. One more thing…make sure that you soak the leeks or rinse them very well prior to cooking, as they are often full of sand and this could easily ruin your soup!

Tips for the best Potato Leek Soup

Choose the Right Potatoes: Opt for starchy potatoes like Russet or Yukon Gold. They break down nicely and naturally thicken your soup.

Sauté the Leeks Right: Take your time sautéing those leeks in a bit of olive oil. Let them turn soft, fragrant, and slightly caramelized for a deep flavor base.

Broth Matters: Use a good quality vegetable or chicken broth. It’s the backbone of your soup’s flavor, so don’t skimp on this.

Go Easy on the Liquid: Start with less liquid than you think you need. You can always add more later if it’s too thick.

Lemon Zest Zing: A squeeze of fresh lemon juice or a pinch of lemon zest just before serving can brighten up the flavors and add a little zing.

Toppings Galore: Go wild with toppings! Crispy bacon bits, chopped chives, a dollop of Greek yogurt, or grated cheese – they all work wonderfully.

How to Store Potato Leek Soup

Cool It Down: After cooking the soup, allow it to cool to room temperature. It’s essential to bring the temperature down before refrigeration to prevent bacterial growth.

Refrigeration: If you plan to consume the soup within a few days, place it in airtight containers and store it in the refrigerator. Make sure the containers are tightly sealed to prevent odors from infiltrating the soup and maintain its freshness. Consume within 3-4 days.

Freezing: For longer storage, you can freeze the potato leek soup. Use freezer-safe containers or heavy-duty resealable bags. Make sure to leave some space at the top of the container or bag because liquids expand as they freeze.

Thawing and Reheating: When you’re ready to enjoy your stored soup, you can thaw it in the refrigerator overnight for a gentle thaw. Alternatively, you can reheat it directly from frozen by placing the frozen container in a pot of simmering water. Once it’s thawed, you can reheat the soup on the stovetop or in the microwave.

Potato and Leek Soup Recipe

Recipe by Adore Foods

5.0 from 31 votes

Easy creamy Potato Leek Soup recipe combines potatoes, leeks and broth for a simple homemade soup the whole family will love!

Course: SoupsDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Cook Mode

Keep the screen of your device on

Ingredients

US Metric

3 large 3 leeks, white and light green parts only, rinsed well and sliced
2 large 2 Russet potatoes, peeled and diced
1 cup 1 watercress leaves
2 tbsp 2 butter
1 quart 1 aprox 1L vegetable stock
Salt and freshly ground pepper to taste
Chopped chives for garnish

Directions

In a large saucepan over medium heat, melt the butter. Add the sliced leeks and a pinch of salt and sauté for 5 minutes. Decrease the heat to medium-low and cook until the leeks are tender, approximately 10 minutes, stirring occasionally.
Add diced potatoes and the vegetable broth, increase the heat to medium and bring to boil. Cover, and gently simmer until the potatoes are soft, approximately 20 minutes.
Meanwhile, blanch the watercress in salted boiling water for about 60 seconds, remove and refresh under cold running water. Set aside.
Turn off the heat and puree the mixture and the blanched watercress with a blender until smooth. Taste and adjust seasoning if desired. Sprinkle with chopped chives and serve immediately, or chill and serve cold, later.

Notes

Choose the Right Potatoes: Opt for starchy potatoes like Russet or Yukon Gold. They break down nicely and naturally thicken your soup.
Sauté the Leeks Right: Take your time sautéing those leeks in a bit of olive oil. Let them turn soft, fragrant, and slightly caramelized for a deep flavor base.
Broth Matters: Use a good quality vegetable or chicken broth. It’s the backbone of your soup’s flavor, so don’t skimp on this.
Go Easy on the Liquid: Start with less liquid than you think you need. You can always add more later if it’s too thick.