Potato and Leek Soup Creamy but No Cream

Indulge in the comforting warmth of Potato and Leek Soup, crafted to be creamy without a drop of cream. This recipe relies on the natural starchiness of Yukon Gold or Russet potatoes to achieve its silky texture, while sautéed leeks lend a mild sweetness to the dish. A hint of garlic, fragrant thyme, and a bay leaf add layers of flavor, all simmered to perfection in hearty vegetable stock. Blended to velvety smoothness, this dairy-free soup is an excellent choice for lighter fare without compromising richness. Garnished with fresh chives for a pop of color and zest, it’s an effortless yet elegant meal that’s ready in under an hour. Perfect for cozy weeknights or as a starter to impress at gatherings, this Potato and Leek Soup is sure to delight.

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 3 large leeks (white and light green parts only)
• 4 medium potatoes (Yukon Gold or Russet)
• 3 tablespoons olive oil
• 2 tablespoons unsalted butter
• 2 large garlic cloves
• 6 cups vegetable stock
• 1 piece bay leaf
• 3 sprigs fresh thyme (optional)
• 1 teaspoon salt
• 0.5 teaspoons black pepper
• 2 tablespoons fresh chives (for garnish)

Directions

Step 1

Trim and clean the leeks thoroughly to remove any dirt or grit. Slice them into thin rounds.

Step 2

Peel the potatoes and chop them into small, even-sized chunks to ensure they cook evenly.

Step 3

Heat the olive oil and butter in a large pot over medium heat. Add the sliced leeks and sauté for 5-7 minutes, stirring frequently, until the leeks are soft and translucent but not browned.

Step 4

Mince the garlic and add it to the pot. Cook for an additional minute until fragrant.

Step 5

Stir in the chopped potatoes, vegetable stock, bay leaf, and thyme sprigs if using. Season with salt and black pepper.

Step 6

Bring the soup to a boil, then reduce the heat to low. Cover the pot and simmer for about 20-25 minutes, or until the potatoes are fork-tender.

Step 7

Remove the bay leaf and thyme sprigs from the pot and discard.

Step 8

Using an immersion blender, blend the soup directly in the pot until it is smooth and creamy. Alternatively, carefully transfer the soup to a countertop blender and blend in batches.

Step 9

Taste and adjust the seasoning with more salt and pepper if needed.

Step 10

Ladle the soup into bowls and garnish with finely chopped fresh chives. Serve warm.

Nutrition Facts

Serving size	(2551.8g)

Amount per serving	% Daily Value*
Calories	1791.8

Total Fat 79.9g	0%
Saturated Fat 23.4g	0%
Polyunsaturated Fat 8.3g
Cholesterol 62mg	0%
Sodium 5812.4mg	0%
Total Carbohydrate 244.7g	0%
Dietary Fiber 34.2g	0%
Total Sugars 39.5g
Protein 43.9g	0%

Vitamin D 0IU	0%
Calcium 446.1mg	0%
Iron 20.9mg	0%
Potassium 5820.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 38.4%

Protein: 9.4%

Carbs: 52.2%