Leek & Potato Soup (No Cream)

Potato leek soup is a classic comfort food, but many recipes rely on heavy cream for a rich texture.

If you’re looking for a lighter, dairy-free version, this recipe is for you. You can still achieve a smooth and satisfying soup with a creamy texture without cream by focusing on fresh ingredients and simple techniques.

I’ve got the full potato leek soup recipe for you.

Tips for a Perfect Potato Leek Soup

• Choose the Right Potatoes: Waxy potatoes like Yukon Gold potatoes, rather than starchy potatoes like Russet potatoes work best for this recipe. They create a smooth texture without becoming overly starchy.
• Extra Creaminess: If you want an extra creamy consistency without cream, consider adding a peeled, diced zucchini or a small amount of coconut milk.
• Make It Heartier: For more texture, you can reserve some cooked potato chunks before blending or add cooked chickpeas for added protein.

Why Skip the Cream?

Cutting out cream in a regular potato leek soup recipe not only makes the soup lighter, but it also allows the natural flavours of the leeks and potatoes to shine through. This version is perfect for those who are lactose intolerant or looking to reduce their intake of heavy dairy products. The blended potatoes give the soup a silky finish that’s just as satisfying as its creamier counterparts.

The way I do it by blending half of the soup and reserving half of the soup

Perfect for All Seasons

Potato leek soup is a versatile dish that works for any time of year. It’s one of my favourite veggie soups. Serve it hot in winter for a cozy meal or enjoy it chilled in the warmer months as a refreshing vichyssoise-style soup. The lack of cream makes it easier to store and reheat without worrying about separation.

In summary, making a leek and potato soup without cream is easy, delicious, and healthier. The next time you’re craving something comforting but light, this recipe is sure to hit the spot.

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For those who want even more flavour, there are plenty of ways to elevate this soup recipe without adding cream. Here are some additional ideas:

Adding Depth with Spices and Seasonings

While salt and pepper are the basics, adding spices can take your soup recipe to the next level. Try incorporating:

• Smoked paprika: A small pinch of smoked paprika will add a subtle, smoky flavour that complements the mildness of the leeks.
• Nutmeg: Just a dash of nutmeg enhances the earthy taste of potatoes and gives the soup a warm, comforting aroma.
• Cumin or coriander: Both spices offer a mild warmth and earthiness that work well in potato-based soups.

Don’t overdo it, though. Since the flavours of leeks and potatoes are delicate, adding too many spices can overpower the dish. Start with small amounts, then adjust to taste.

Experiment with Different Broths

Vegetable broth keeps this soup vegetarian and light, but switching up the broth can offer new flavours. Here are some alternatives:

• Chicken stock: If you’re not following a vegetarian diet, chicken stock adds richness without the heaviness of cream.
• Beef bone broth: For a nutrient boost and more depth of flavour, use beef bone broth instead. It’s also packed with collagen, making the soup even more satisfying.
• Miso broth: If you want an umami punch, add a spoonful of miso paste to your broth. The fermented flavour of miso pairs wonderfully with the leeks and potatoes, creating a unique taste profile.

Texture Variations

One of the best parts about this soup recipe is that you can customise the texture to your liking. Here are some ideas to add more body or texture:

• Leave it chunky: Instead of fully blending the soup, try blending just half. This gives you the best of both worlds—smooth and creamy yet with some hearty chunks of potato for texture.
• Add grains: Stir in some cooked barley, quinoa, or rice just before serving. These grains add texture and make the soup even more filling.
• Crispy toppings: For some crunch, garnish your soup with crispy fried shallots, croutons, or even roasted chickpeas.

Make it a Meal

Potato leek soup is often served as a starter, but it’s easy to turn this into a more substantial meal. Here’s how:

• Add proteins: Stir in shredded chicken, cooked sausage, serrano ham, pancetta or even white beans to make it more filling.
• Serve with bread: A warm, crusty bread or a piece of garlic toast on the side is perfect for dipping. This also makes the meal feel more complete.
• Pair with a salad: Serve your soup alongside a fresh, simple salad with a tangy vinaigrette. The brightness of the salad will balance the richness of the soup.

For an added twist to this soup recipe, consider incorporating some unexpected ingredients to enhance the flavour or texture even further.

Add Extra Vegetables for More Flavour

While the classic soup recipe uses just leeks, potatoes, and onions, there’s room to include additional vegetables for more nutrients and flavour complexity:

• Carrots: Add a couple of diced carrots along with the potatoes. They add a hint of sweetness and extra colour to the soup.
• Celery: Chopped celery complements the leeks and provides a more rounded flavour base for the soup.
• Spinach or kale: Stir in a handful of leafy greens during the last few minutes of cooking for added nutrients and a pop of colour. These will wilt quickly, more so the spinach, so they won’t affect the soup’s texture too much, depending on how big the leaves are.

Try Different Herbs

Herbs can completely change the character of your soup recipe. Fresh thyme, parsley, or even rosemary are common choices. If you’re feeling adventurous, experiment with other herbs like:

• Tarragon: Its subtle anise flavour pairs nicely with the sweetness of the leeks.
• Dill: This fresh, bright herb can provide a light, unexpected twist to your soup.
• Chives: Garnish the soup with chopped chives for a mild onion flavour that complements the leeks perfectly.

Making it Vegan-Friendly

If you want to ensure this soup is entirely plant-based, it’s already off to a great start since there’s no dairy cream. Just make sure to use vegetable broth instead of chicken broth, and you’re good to go. To make the soup more substantial, you could:

• Add a plant-based protein: Stir in some cooked lentils or chickpeas to make the soup heartier.
• Nutritional yeast: If you miss the creaminess of dairy-based soups, add nutritional yeast for a rich, cheesy flavour without the dairy.

Final Garnishes for Presentation

A beautiful garnish can elevate the presentation of your potato leek soup. Consider topping it with:

• A drizzle of olive oil: For a touch of richness.
• Toasted seeds: Sunflower or pumpkin seeds offer a crunchy contrast.
• Fresh herbs: Sprinkle chopped parsley or chives to add a burst of green colour.

By exploring different vegetables, herbs, and garnishes, you can easily customise this dairy-free leek and potato soup to suit your preferences. Whether you stick to the basics or get creative with new flavours, you’ll have a satisfying, comforting dish that’s easy to enjoy all year round.

Storage and Reheating Tips

Leek and potato soup without cream is very freezer-friendly. You can make a big batch and store leftovers for easy meals later. Here are some tips for freezing and reheating:

• Freezing: Let the soup cool completely before transferring it to airtight containers. Leave some space at the top, as the liquid will expand when frozen.
• Reheating: Defrost the soup in the fridge overnight, then heat it on the stovetop over medium heat. If the soup is too thick, add a splash of broth or water to loosen it.

Since there’s no cream, the soup will keep its texture without separating, making it even easier to enjoy later.

What can I substitute for heavy cream in potato soup?

My favourite (and I think easiest) way is to blend half the soup in an upright jug blender until it’s creamy, then add that back in to the rest of the soup. You can also do this with an immersion blender in the pot until you’ve got the creamy to chunky ratio you’d like.

How do you thicken leek and potato soup?

There are a few ways to thicken leek and potato soup, you can use a mixture of cornstarch and cold water or use a slice of bread (thanks, Medieval Britain). Cornstarch should be dissolved in cold water before adding it to the soup, while the bread should be torn up into small pieces and added directly to the pot. Cook for an additional 10 minutes after adding your thickener so that it has time to fully incorporate into the soup.

What to serve with Leek & Potato Soup

As you can see from the picture, I like to tear up 2 slices of serrano ham to top it with. If that doesn’t float your boat, there’s the old classic of a couple slices bread. I’d personally go with buttered, slightly toasted sourdough.

How long does soup last in the fridge?

You can keep this soup for 3 days in a sealed container in the fridge. If you don’t think you’ll eat it in those 3 days, you can freeze it for a couple of months. When you defrost it you might find the potatoes have changed texture and some of the fat has separated from the other liquid. If you find either of these to be the case, just blend the whole soup until it’s completely smooth.