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.
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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.
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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.
- 1 leek, trimmed
- 4 potatoes
- 1 large carrot
- 3 cups vegetable stock/broth
- 1 tablespoon tomato paste
- 1 teaspoon dried mixed herbs (basil, marjoram, oregano)
- 1 teaspoon olive oil
- 1 tablespoon butter
- ½ teaspoon salt
- ⅛ teaspoon black pepper
- 1 tablespoon chopped fresh parsley
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Peel, wash and chop the potatoes and carrots.
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Wash the leek, and chop it as well.
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Heat up the oil, add the butter and allow it to melt.
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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.
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Add the stock/broth and cook with the lid on for 12-15 minutes until the veggies are tender.
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Season with salt and pepper, add the tomato paste and mixed herbs, and garnish with fresh parsley.
Terry
What herbs did you use?
Daniela Anderson
I used dried mixed herbs (oregano, basil, thyme and marjoram) and fresh parsley.
Sharon
Tried this today. Very tasty, thanks very much for sharing. I added celery to mine.
Daniela Anderson
Glad you liked it! Celery is a good addition to any soup! 🙂
Cara
Super easy and super yummy! Thanks
Daniela Anderson
Glad you liked it! 😊
Wendi
Made today ,very nice but may saute leeks in broth rather than oil abd plant based butter.....wasn't keen on the oily feeling on my lips. donyou think it would have similar depth of taste ?
Otherwise delicious followed to exact recipe
Daniela Apostol
Hi! Thank you for your comment! I don't usually cook with plant-based butter, so I can't really tell what the taste would be. Regular butter is a good substitute for oil, unless you want the recipe vegan. But it shouldn't matter much, and the taste won't be affected greatly anyway.
Cathy Livingston
Hi Daniela just wanted to let you know that I tried this soup today and it is delicious. I followed the recipe; however as I have a habit of doing I had to put my own touch on it, so I added 1/2 tsp or so of hot pepper flakes, 1/2 tsp turmeric and 1 tsp of grated fresh ginger.
Last summer I had purchased fresh leeks, chopped them and put them in a bag and into the freezer so I just had to rinse them before I put them in the soup pot. I had also made my own tomato paste and I froze it in small tart tins and then put them into the freezer, just the right size. I hestitated putting the paste in as I had used chicken broth but glad I did as it made a deeper tasty broth.
Right now with so much uncertainty in the world and under lockdown at home it was nice to have the taste of summer. It gives hope that this too shall pass with hard lessons learned.
I live in a small rural hamlet in Rideau Lakes Twsp, Ontario Canada.
Daniela Anderson
Hi Cathy,
Thank you for your lovely comment! I am glad you liked the soup, l make it often for my daughters, and they love it!
I am always happy when my readers try my recipes and add their own touch to them, that’s the beauty of homemade cooking, you can make the food the way you like it best.
It’s sad that this virus is causing so much misery around the world, hopefully everything will be alright soon.
Pam
Hello! Looks great! I don't have any stock (chicken or vegetarian) - can I still make this without it? Or any ideas for an alternative please? Many thanks! Pam (From England, UK!)
Daniela Anderson
Hello! You can use water instead, and season it well to taste. I hope it helps!
KC
Great recipe! And so easy!! I had added the celery & fresh thyme & was so impressed with it!! A go to from now on! And if you every get surprise dinner guests I feel like this is the perfect starter!!
Daniela Anderson
Thank you, I am glad you liked it!
Lorna Doyle
Hi Daniela
Have just made your leek and potatoes soup
I have added a small onion to the recipe, as my
Husband loves them. It is absolutely tasty
Will definitely make again
Daniela Apostol
I am happy that you all liked it!
Ellie
I love the sound of this recipe! I’m not a big tomato fan so am wondering if the tomato paste gives a strong tomato flavour? Am I able to leave it out or swap it for something else? If it’s not a strong flavour I think I’ll leave it in! Thank you!
Daniela Apostol
The tomato paste does add a nice flavour, but it can be left put if you don’t like it.
Nancy Kocen
I made the soup today and it was excellent. My husband loves it!
Daniela Apostol
I am glad to hear that!
Amba
My 10year old daughter made this soup today, just added hot water and a chicken stock cube, added carrots towards the end. Very delicious soup Daniella and I am loving your blog. Thanks for sharing.
Daniela Apostol
I am happy to hear that! Thank you!
Robert
How can this be vegan or vegetarian if you call for butter.
Daniela Apostol
Replace butter with oil for a vegan version, and use butter for a vegetarian one- simple!
Angelina sings in the kitchen
Man I wish people would lighten-up a little and use their brain ! Referring to the comments and stupid questions ! Like " How can this be vegetarian or vegan " DUHHHH maybe like you replied by just omitting an ingredient or two or substituting : / IT'S NOT ROCKET SCIENCE PEOPLE !! I just had to put my commentary in and also AWESOME recipe btw ! I made it with my homemade vegetable stock and it was amazing ! Everyone was licking their bowls ! Next time I'll be sure to stash a bowl aside for my leftover lunch : )
Daniela Apostol
Thank you, l am happy you liked the soup, we have it often. I think sometimes people find it easier to moan than just ask nicely.
Renata
I am really bad cook so when I replace something in the recipe then you just can't eat it.
And I tried so many times.
So I think that is why people ask questions that you find ridicules.
😊
Anyway I made vegan version and its absolutely lovely
Tania
This went down very well!Thank you Daniella for sharing your recipe with us.
Keep cooking lovely xx
Blake
Oh my God. Eating this was like a religious experience. Words cannot express the simple comfort, yet depth of flavour. When people wax poetic about the wonders of a home cooked meal, this soup is what they mean. Gorgeous, and dead easy to make. I'll definitely be making this again.
Daniela Apostol
Thank you so much, this comment has made my day!
Jan
This was my first time cooking leek and this soup was so delicious and easy! Will definitely make it again.
Thanks for sharing Daniela.
Daniela Apostol
I am glad you liked it!
Isabel Freeman
I occassionally made 'normal' leek and tomato soup.....no cream. Added carrots but still wasnt a great soup so looked to see what people added and found your page. What a difference adding the tomato paste and herbs made! I used herbs du provance as thats what i had. Very quick to make and tasty, will make this frequently.
Daniela Apostol
I am glad you enjoyed it!
Carol
This was so tasty! I made a vegan version-- true to the recipe except I used a vegan margarine instead of butter. Even my non-vegan husband loved it. I'll be adding this to my repertoire of favorite recipes. Thank you! I also doubled the recipe so I can freeze some of the leftover soup for those days when I'm too busy or don't feel like cooking.