Healthy Chunky Leek and Potato Soup (No Cream)

Chunky Leek and Potato Soup with no cream added, a healthy and nutritious vegan and 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 do you make chunky leek and potato soup?

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 leek and potato soup last in the fridge?

If kept in a good plastic container, the soup wil 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.

If you’ve liked my CHUNKY LEEK AND POTATO SOUP WITHOUT CREAM or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST to see more delicious food and what I’m getting up to.

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Chunky Leek and Potato Soup (No Cream)

Prep Time

2 mins

Cook Time

18 mins

Total Time

20 mins

 

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. 

Course: Soup

Cuisine: British

Keyword: leek and potato recipes

Servings: 2 servings

Calories: 382 kcal

Author: Daniela Anderson

Ingredients

• 1 leek, trimmed
• 4 potatoes
• 1 large carrot
• 3 cups vegetable stock/broth
• 1 tbsp tomato paste
• 1 tsp dried mixed herbs (basil, marjoram, oregano)
• 1 tsp olive oil
• 1 tbsp butter
• 1/2 tsp salt
• 1/8 tsp black pepper
• 1 tbsp chopped fresh parsley

Metric - US Customary

Instructions

1. Peel, wash and chop the potatoes and carrots.

2. Wash the leek, and chop it as well.

3. Heat up the oil, add the butter and allow it to melt.

4. Add the chopped leek, and sautee for 2-3 minutes until it softens, then add the carrot and potatoes and give it a good stir.

5. Add the stock/broth and cook with the lid on for 12-15 minutes until the veggies are tender.

6. Season with salt and pepper, add the tomato paste and mixed herbs, and garnish with fresh parsley.

Nutrition Facts

Chunky Leek and Potato Soup (No Cream)

Amount Per Serving

Calories 382 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 4g20%

Cholesterol 15mg5%

Sodium 2178mg91%

Potassium 2018mg58%

Carbohydrates 68g23%

Fiber 12g48%

Sugar 7g8%

Protein 12g24%

Vitamin A 7045IU141%

Vitamin C 60mg73%

Calcium 164mg16%

Iron 15.2mg84%

* Percent Daily Values are based on a 2000 calorie diet.