Growing up, Jim’s mom made the most incredible potato leek soup, rich with cream and perfect for cold winter days. This version keeps all the comfort of her original recipe but skips the cream, letting the natural starchiness of the potatoes create that silky texture. This soup proves how a few simple ingredients can create something special. We serve it with crusty bread or with our ribeye steak sandwich for a hearty meal.
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If you love comforting potato dishes that warm you from the inside out, you’ll want to try our truffle mashed potatoes, rosemary garlic mashed potatoes, or our pulled pork baked potato for more satisfying ways to enjoy this versatile ingredient.
Key Ingredients and Substitutions
This potato leek soup is simple to make and uses basic ingredients you can find at any grocery store.
In the printable recipe below, you can find a complete list of ingredients and measurements.
- Potatoes: Russet potatoes are ideal for this soup because their high starch content helps create a naturally creamy texture without adding cream. You can substitute Yukon Gold potatoes, but the texture will be slightly less creamy.
- Leeks: The subtle, sweet onion flavor of leeks forms the backbone of this soup. The white and light green parts provide the best flavor. Clean them thoroughly, as they often hide dirt between their layers.
- Vegetable Broth: Using vegetable broth keeps this soup vegetarian-friendly while adding depth. If you prefer, you can substitute chicken broth or use water with additional seasonings.
- Garlic: Fresh garlic adds essential flavor. While you can substitute garlic powder (1/4 teaspoon for every clove), fresh garlic provides better flavor.
- Butter and Olive Oil: Combining butter and olive oil adds richness and helps prevent the butter from burning. You can use all olive oil to make the soup dairy-free.
How to Make Potato Leek Soup without Cream
Here are the quick, step-by-step instructions with visuals; you can find the full instructions, including the exact ingredients, in the recipe card below.
Pro-tip: When blending hot soup, only fill the blender halfway and remove the center cap from the lid, covering it with a kitchen towel. This allows steam to escape and prevents a mess.
1. Prep the Vegetables: Peeling and cutting the potatoes into uniform pieces helps them cook evenly. Clean the leeks thoroughly—dirt is often hidden between their layers. Trim the ends of the leeks, removing the very bottom of the white portion of the leek with the roots and tips of the green leaves. Cut off 3-4 inches from the bottom, removing the white leek bulb from the leaves. Cut the green leaf section in half lengthwise, then slice. Cut the white bulb in half and chop.
2. Cook the Leeks: Start by cooking the leeks in butter and olive oil until soft. This develops their sweet flavor and creates a base for the soup. Adding salt at this stage helps draw out moisture from the leeks.
3. Add Potatoes: Mix the potatoes and garlic with the leeks. Letting them cook together briefly allows the flavors to blend before adding the broth.
4. Simmer: Add the vegetable broth and cook until the potatoes are tender enough to pierce with a fork easily. The cooking time helps the flavors develop and ensures the potatoes blend smoothly.
5. Blend: Blending part of the soup creates a creamy texture while leaving some chunks and adding body. Return the blended portion to the pot and cook a bit longer to bring all the flavors together.
6. Serve: This soup is excellent as a first course or quick and easy weeknight dinner. Serve it with your favorite crusty bread or roast beef or ribeye steak sandwich.
Make-Ahead and Storage
Make-Ahead: Chop the leeks and potatoes up to a day in advance. Store the cut potatoes in cold water in the refrigerator to prevent browning. Drain and pat dry before using.
How to Store: Cool the soup completely before storing it in an airtight container in the refrigerator for up to 4 days. The soup can also be frozen in a freezer-safe container or bag for up to 3 months. Freezer bags work well because they can be laid flat in the freezer and stacked once frozen.
How to Reheat: For soup stored in the refrigerator, warm gently over medium-low heat, stirring occasionally. Add a splash of broth if needed to thin the consistency. For frozen soup, thaw overnight in the refrigerator before reheating on the stovetop. The soup can also be microwaved at 30-second intervals until warm.
Recipe Tips and Notes
- Clean leeks carefully before cutting. Keep the root end intact and fan the layers under running water. The root helps hold the leek together while you rinse away dirt trapped between layers.
- Cut the potatoes into uniform sizes. This ensures that all the pieces cook at the same rate and are ready for blending at the same time.
- Let the soup simmer after blending. This extra cooking time helps all the flavors come together, creating a richer soup.
Frequently Asked Questions
More Recipes to Try
Looking for more cozy soup recipes? Try these other favorites:
- Italian Sausage Gnocchi Soup – A hearty soup made with Italian sausage, tender gnocchi, fresh spinach, and diced tomatoes in a flavorful herb-infused broth.
- Rotisserie Chicken Tortilla Soup – This easy soup uses rotisserie chicken and is topped with crispy tortilla strips, avocado, and lime.
- Pork Pozole Verde – A traditional Mexican soup made with tender pork, hominy, and a bright green chile broth.
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Potato Leek Soup without Cream
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Ingredients
- 2 medium leeks, about 12 ounces
- 1 teaspoon olive oil
- 2 tablespoons unsalted butter
- 3 pounds russet potatoes, peeled and cut into 3/4 -inch cubes
- 2 cloves garlic, minced
- 3 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 4 cups vegetable broth
Instructions
- Wash and peel potatoes then cut into 3/4-inch cubes.
- Peel the outer layer of leeks and rinse to remove dirt. Trim the ends of the leeks, removing the very bottom of the white portion of the leek with the roots and tips of the green leaves.
- Cut off 3-4 inches from the bottom, removing the white leek bulb from the leaves. Cut the green leaf section in half lengthwise, then slice. Cut the white bulb in half and chop.
- Heat olive oil and butter in a large pan. Add leeks and 1/2 teaspoon salt, cover, and cook until leeks are soft about 10 minutes.
- Add potatoes and garlic along with 1 teaspoon salt. Stir to combine and cook for 5 minutes to allow flavors to meld.
- Add vegetable broth and cook until potatoes are fork-tender, about 10-15 minutes.
- Transfer 3 cups of soup (including broth, leeks, and potatoes) to a blender. Blend until smooth.
- Return the blended soup to the pan with remaining soup.
- Cook for 20 minutes, taste, and add additional salt and pepper as needed.
- Serve hot with your favorite crusty bread or a roast beef or ribeye sandwich.
