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 TO 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.
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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 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
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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.
What herbs did you use?
I used dried mixed herbs (oregano, basil, thyme and marjoram) and fresh parsley.
Tried this today. Very tasty, thanks very much for sharing. I added celery to mine.
Glad you liked it! Celery is a good addition to any soup! 🙂
Super easy and super yummy! Thanks
Glad you liked it! 😊
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.
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.
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!)
Hello! You can use water instead, and season it well to taste. I hope it helps!
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!!
Thank you, I am glad you liked it!