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    Home » Recipes » Soup Recipes

    Chunky Leek and Potato Soup (No Cream)

    Published: Nov 18, 2021 · Modified: May 7, 2022 by Daniela Apostol · This post may contain affiliate links · 35 Comments

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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.

    Overhead shoot of a white bowl of chunky leek and potato soup

    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.

    Jump to:
    • How to make chunky leek and potato soup with no cream
    • How long does the soup last in the fridge?
    • What are the best herbs for this soup?
    Close-up shoot of a white bowl with chunky leek and potato soup

    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!

    Collage of 6 photos to show how to make chunky leek and potato soup

    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.

    A white bowl of leek and potato soup with a spoon in

    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.

    3.78 from 97 votes
    Overhead shoot of a white bowl with leek and potato soup and a spoon next to it
    Print
    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 Apostol
    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
    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.

    Recipe Video

    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.

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    Reader Interactions

    Comments

    1. Terry

      October 24, 2019 at 5:25 pm

      What herbs did you use?

      Reply
      • Daniela Anderson

        October 24, 2019 at 6:02 pm

        I used dried mixed herbs (oregano, basil, thyme and marjoram) and fresh parsley.

        Reply
    2. Sharon

      October 26, 2019 at 8:32 pm

      Tried this today. Very tasty, thanks very much for sharing. I added celery to mine.

      Reply
      • Daniela Anderson

        October 27, 2019 at 8:34 pm

        Glad you liked it! Celery is a good addition to any soup! 🙂

        Reply
    3. Cara

      December 04, 2019 at 11:32 pm

      Super easy and super yummy! Thanks

      Reply
      • Daniela Anderson

        December 05, 2019 at 10:33 am

        Glad you liked it! 😊

        Reply
        • Wendi

          March 27, 2022 at 3:23 pm

          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

          Reply
          • Daniela Apostol

            March 30, 2022 at 8:30 pm

            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.

            Reply
    4. Cathy Livingston

      March 18, 2020 at 7:28 pm

      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.

      Reply
      • Daniela Anderson

        March 18, 2020 at 8:35 pm

        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.

        Reply
    5. Pam

      March 31, 2020 at 12:27 pm

      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!)

      Reply
      • Daniela Anderson

        March 31, 2020 at 1:04 pm

        Hello! You can use water instead, and season it well to taste. I hope it helps!

        Reply
    6. KC

      April 23, 2020 at 6:07 pm

      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!!

      Reply
      • Daniela Anderson

        April 23, 2020 at 7:11 pm

        Thank you, I am glad you liked it!

        Reply
      • Lorna Doyle

        January 16, 2021 at 4:07 pm

        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

        Reply
        • Daniela Apostol

          January 19, 2021 at 2:52 pm

          I am happy that you all liked it!

          Reply
    7. Ellie

      September 17, 2020 at 7:39 pm

      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!

      Reply
      • Daniela Apostol

        September 17, 2020 at 8:53 pm

        The tomato paste does add a nice flavour, but it can be left put if you don’t like it.

        Reply
    8. Nancy Kocen

      October 07, 2020 at 6:21 pm

      I made the soup today and it was excellent. My husband loves it!

      Reply
      • Daniela Apostol

        October 10, 2020 at 7:55 pm

        I am glad to hear that!

        Reply
    9. Amba

      January 16, 2021 at 2:47 pm

      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.

      Reply
      • Daniela Apostol

        January 19, 2021 at 2:53 pm

        I am happy to hear that! Thank you!

        Reply
    10. Robert

      March 03, 2021 at 7:39 pm

      How can this be vegan or vegetarian if you call for butter.

      Reply
      • Daniela Apostol

        March 03, 2021 at 7:45 pm

        Replace butter with oil for a vegan version, and use butter for a vegetarian one- simple!

        Reply
        • Angelina sings in the kitchen

          March 15, 2021 at 11:32 pm

          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 : )

          Reply
          • Daniela Apostol

            March 16, 2021 at 1:05 am

            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.

            Reply
          • Renata

            November 15, 2021 at 9:54 pm

            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

            Reply
    11. Tania

      November 30, 2021 at 1:44 pm

      This went down very well!Thank you Daniella for sharing your recipe with us.
      Keep cooking lovely xx

      Reply
    12. Blake

      January 24, 2022 at 6:37 pm

      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.

      Reply
      • Daniela Apostol

        January 24, 2022 at 7:28 pm

        Thank you so much, this comment has made my day!

        Reply
    13. Jan

      February 03, 2022 at 11:54 pm

      This was my first time cooking leek and this soup was so delicious and easy! Will definitely make it again.

      Thanks for sharing Daniela.

      Reply
      • Daniela Apostol

        February 04, 2022 at 7:09 am

        I am glad you liked it!

        Reply
    14. Isabel Freeman

      March 04, 2022 at 2:04 pm

      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.

      Reply
      • Daniela Apostol

        March 22, 2022 at 9:15 am

        I am glad you enjoyed it!

        Reply
    15. Carol

      April 21, 2022 at 12:34 am

      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.

      Reply

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    Hi, I'm Daniela,the blogger behind My Gorgeous Recipes, welcome to my kitchen! I absolutely love cooking and baking. I love good food that is healthy (and not so healthy), delicious and nutritious.

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