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
Yes, it freezes very well. Just add it to an airtight, freezer-safe container and freeze for up to three months.
When stored in an airtight container, it will last in the fridge for 2-3 days.
When making soup, use the white part of the leek. Trim the base as well as any green tips.
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Let’s Make 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 + Notes
- 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.
Nutrition Information:
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.
Mary Hagemann says
Very tasty! Topped with parmesan instead of cheddar. Left it a bit chucky as the family likes. Very hearty tonight in the 18 degree weather.
Erren's Kitchen says
That sounds delicious Mary. I’m glad it warmed you all up.
Lorraine says
So easy and delicious.
Erren's Kitchen says
I’m glad you think so, Lorraine!
Judy says
Can the soup be frozen?
Erren Hart says
Yes, the instructions are in the FAQ section of the post.
Cathy says
Love the flavor that the leeks add! So delicious!
Beth Pierce says
This was such a lovely meal for dinner the other night! Very heartwarming and satisfying, indeed!
Katerina @ diethood .com says
Oh my, this looks incredibly delicious!! YUM!!
Taylor says
Yum, I need this soup in my life! So delicious!
Catalina says
I love potato soup so much! I should try this recipe tonight!
Chrissie Baker says
Looks so good! I want to try it now. Thank you for your great recipes.
Sara Welch says
It’s almost summer but we keep getting rain! This will come in handy on our next random rainy day! Looks terrific!
Erren's Kitchen says
Thank you Sara, yes it does make the best comfort food!