Chunky Leek and Potato Soup (No Cream) - My Gorgeous Recipes (2024)

Published: Nov 18, 2021 · Modified: Aug 26, 2022 by Daniela Apostol · This post may contain affiliate links · 63 Comments

Chunky Leek and Potato Soup with no cream added, a healthy and nutritious vegetarian soup that the whole family can enjoy. It's ready in about 20 minutes or so, it's super easy to make, and delicious too.

Winter might be behind us, but a bowl of soup is always welcome, especially when we keep picking up all sorts of random bugs and viruses that make us poorly.

And when I feel like I can't eat anything heavy, this leek and potato soup is heaven in a bowl. It's big on flavours, light, but filling at the same time, and dead easy to make. No need for any fancy ingredients here, just a few veggies, a bit of broth, some simple seasoning, and you get the best soup you could ask for.

Unlike the classic leek and potato soup, which uses milk and cream, and is usually blended to a smooth texture, my chunky soup only uses broth. And the veggies are cooked until tender, but left to their nice chunky texture. It's lighter, and as tasty as the traditional version.

How to make chunky leek and potato soup with no cream

This soup can be ready in just about 20 minutes, and that's from scratch.

• peel, wash and chop the potatoes and carrots, wash and chop the leek, both white and green parts will be used
• heat up the olive oil, add the butter and allow it to melt

For a vegan-friendly recipe, you can only add olive oil, otherwise the butter gives a richer flavour, and goes very well with the leeks.

• sautee the leeks for 2-3 minutes until they begin to soften

This really brings out some fantastic flavours, and takes the soup to a whole new level.

• add the potatoes and carrots, give it a good stir, then add the broth/stock, and let to cook for 12-15 minutes until the veggies are tender

If you'd like to keep the soup vegetarian, use vegetable broth, otherwise, for even more flavour, the chicken broth will work wonders.

• add the tomato paste, season well and add the herbs

And that's it, a fantastic soup for the whole family. I can guarantee you that even fussy little ones will absolutely love it!

How long does the soup last in the fridge?

If kept in a good plastic container, the soup will be ok for 2-3 days. My fussy-pants girls don't like having the same dish for lunch and dinner, so, if I have leftovers from lunch, we usually serve them the next day, rather than the same day for dinner.

You can definitely freeze the soup as well, and it should last for a few months without any problem. But be mindful that the texture of the potatoes might change, and become slightly mushy when heat up.

What are the best herbs for this soup?

Less is more sometimes, and rather than going for stronger spices, l like to taste the very flavours of the vegetables used. I usually go for fresh parsley to finish the soup off, and dry mixed herbs just before the soup is ready. If you don't happen to have mixed herbs, or Italian herbs, thyme is the next best thing.

Other vegetable soup recipes

Yellow Split Pea Soup

Cream of Garlic Soup

Roasted Asparagus Soup

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