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.
Other vegetable soup recipes
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Chunky Leek and Potato Soup (No Cream)
Ingredients
- 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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Instructions
- Peel, wash and chop the potatoes and carrots.
- Wash the leek, and chop it as well.
- Heat up the oil, add the butter and allow it to melt.
- 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.
- Add the stock/broth and cook with the lid on for 12-15 minutes until the veggies are tender.
- Season with salt and pepper, add the tomato paste and mixed herbs, and garnish with fresh parsley.
Terri says
“Not my mother’s potato soup but oh so good!”
I was looking for a “deconstructed” potato soup and there you are! Yum yum. In all fairness I did tweak it a bit.
I did add 1/3 cup of heavy cream, a chopped zucchini, and celery. I also added a sweet potato as I ran out of regular potatoes. I also lightly mashed the veggies as mom and I like our soup chunky. This is really good and I’ll be making it again.
Oh and mom liked it too! I didn’t get the comment, “But it’s not like mom’s!” Thank you.
Oh yeah I didn’t add the tomato paste. There was enough sweetness and color with the carrots and sweet potatoes.
Daniela Apostol says
Thank you for your feedback, I am glad you enjoyed the soup!
Carol says
I made this today and it was so delicious I could have ate the whole pot. I'm a real soup person so always looking for new recipes. I did change it slightly, I used organic chicken broth instead of vegetable as that's all I had. And I used three leeks instead of one. Best soup I ever had. So glad I found this recipe.
Daniela Apostol says
Thank you for your feedback, I am delighted that you enjoyed the soup!
Carole A says
Made this but changed it slightly as to our taste. Used an onion with the leek, chicken stock, 4 cups. Was delicious! Thank you
Daniela Apostol says
I am glad you enjoyed it!
Irene Hammond says
Nice easy recipe and just what my family love. A wholesome bowl of goodness especially if like me and mine you don’t care for the condensed creamy version!
Karen B says
How can a recipe so simple be so delicious?! I don’t usually like soup when the weather warms up, but my husband had leeks in his garden so I decided to try this. I just made it for the second time in two weeks, and we both enjoy it very much. Thank you for this recipe!
Daniela Apostol says
Thank you for the amazing feedback, it's much appreciated!
JB says
Great recipe. Hubby is lactose intolerant so he cannot have cream soups. I have shared the soup with friends and they liked it as well. Thank you!
Daniela Apostol says
Excellent! I am glad everyone likes the soup!
Sarah says
I’m terrible at cooking, but I recently signed up to a fortnightly fruit and vegetable box and ended up with a leek and some potatoes so decided to try make soup. Such easy to follow instructions, so simple to cook, so delicious, and I imagine super easy to mix up a bit with different veggies too. I’ll definitely be keeping this recipe on hand, so perfect now winter is here!
Daniela Apostol says
That's great, thank you for your feedback!
Terri McReynolds says
I’m excited to make this soup. I wanted a deconstructed potato soup (more broth than bisque). I’m making tonight.
Question. Why do you add tomato paste? Not a criticism but curious.
Daniela Apostol says
Thank you for your comment! The tomato puree adds colour, plus it has a natural sweetness to it that balances well all the flavours of the soup.
Bettiboop says
Very good soup
Debbie S. says
Delicious and so easy to make! Thank you for sharing.
Daniela Apostol says
I am glad you liked it!
Kay says
This was delicious. The only difference to the original recipe it’s that I added rotisserie chicken. Thank you for this wonderful recipe.
Daniela Apostol says
The addition of chicken sounds delicious! I am glad you liked the recipe!
Stephanie says
Ok the check boxes alone on this recipe are so satisfying ha! Thanks for the nice recipe!
Daniela Apostol says
I am glad you enjoy it!
Katrina Harvey says
Have put all ingredients into slow cooker, smells amazing!
Daniela Apostol says
I hope you enjoyed the soup!
KL Elsinga says
So delicious that my family who isn’t vegetarian enjoyed it!
Daniela Apostol says
Amazing!
Karen Moore says
Has anyone added beets to this recipe?
If not, opinion is appreciated
Dean says
Made this for lunch today. I found that the potatoes I used did not break down enough with 15 minutes of cooking. I went to 25 minutes and used a masher to break down the potatoes even further. The flavor was amazing. I like "lumpy" soup and usually do not add milk and cream to soups that normally include them. In short, this is exactly what I would have attempted if I hadn't come across this wonderfully simple recipe.
Daniela Apostol says
I am glad you enjoyed the recipe. The type of hob/stove you have can have a big impact on the cooking time - I have a new cooker now and it took me a few days to adjust to it.