Best 4 Potato Leek Soup No Milk Or Cream Recipes

Indulge in the creamy delight of potato leek soup, a comforting and flavorful dish perfect for chilly days. This classic soup is traditionally made with milk or cream, but this recipe offers a lighter, yet equally satisfying, version without compromising on taste. With a velvety texture and a symphony of flavors from tender potatoes, sweet leeks, and aromatic herbs, this soup is sure to warm your soul. Served with crusty bread or a sprinkle of cheese, it's an easy-to-make meal that showcases the goodness of simple ingredients. This article presents two variations of the soup: a basic recipe and one with a few extra ingredients for an enhanced flavor experience. Both recipes are vegan and gluten-free, making them suitable for a wide range of dietary preferences. Whether you're a seasoned cook or a beginner in the kitchen, this versatile soup is sure to become a staple in your recipe collection.

Let's cook with our recipes!

CHUNKY LEEK AND POTATO SOUP (NO CREAM)

Chunky Leek and Potato Soup (No Cream) image

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.

Provided by Daniela Apostol

Categories Soup

Time 20m

Number Of Ingredients 11

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

Steps:

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.

Nutrition Facts : Calories 382 kcal, Carbohydrate 68 g, Protein 12 g, Fat 8 g, SaturatedFat 4 g, Cholesterol 15 mg, Sodium 2178 mg, Fiber 12 g, Sugar 7 g, ServingSize 1 serving

POTATO AND LEEK SOUP (CREAMY BUT NO CREAM!)

Potato and Leek Soup (Creamy but No Cream!) image

Make and share this Potato and Leek Soup (Creamy but No Cream!) recipe from Food.com.

Provided by sofie-a-toast

Categories Lunch/Snacks

Time 40m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

2 -3 tablespoons olive oil
2 leeks, washed and sliced (use only white and light green part and make sure all sand or dirt is washed off)
1 small onion, chopped
2 garlic cloves, minced
6 cups chicken broth or 6 cups vegetable broth
1 1/4 lbs red potatoes, peeled and cubed
1 teaspoon dried thyme
1/2 teaspoon chili powder

Steps:

Saute leeks and onion in olive oil for 10 min on med/low heat until soft and fragrant.
In a large pot, boil broth. Add sautéed leeks and onion, garlic, potato cubes and spices. Cover and simmer for 20-30 min, until potatoes are very soft and fall apart when forked.
Puree the soup with a blender or immersion blender. Make sure not to fill the blender more than 1/2 way so soup doesn't go flying (blend portions at a time). Pour soup back in pot and reheat. Season to taste with salt and pepper.

CREAMY POTATO AND LEEK SOUP

Creamy Potato and Leek Soup image

Not only do my somewhat picky kids love to eat this soup, they love to help me make it too...delicious and simple!

Provided by Mama2ME

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes

Time 1h

Yield 8

Number Of Ingredients 10

Ingredients

¼ cup butter
3 leeks (white and pale green parts only), sliced
1 tablespoon chopped garlic
salt and ground black pepper to taste
1 quart chicken broth
1 tablespoon cornstarch
5 ½ cups peeled and diced potatoes, or more to taste
1 tablespoon onion powder
2 teaspoons garlic powder
2 cups half-and-half

Steps:

Melt butter in a large pot over medium heat. Cook and stir leeks, garlic, salt, and pepper in the hot butter until leeks are tender and lightly browned, about 15 minutes.
Stir chicken broth and cornstarch together in a bowl until cornstarch is dissolved; pour over the leek mixture. Add potatoes to the broth mixture and bring to a boil; season with onion powder and garlic powder. Reduce heat, add half-and-half to broth mixture, and simmer until potatoes are tender, about 30 minutes.
Remove pot from heat and blend soup using a hand blender until smooth; season with salt and pepper.

Nutrition Facts : Calories 250 calories, Carbohydrate 28.9 g, Cholesterol 40.1 mg, Fat 13.2 g, Fiber 3.1 g, Protein 5.3 g, SaturatedFat 8 g, Sodium 538.9 mg, Sugar 3.2 g

CREAMY POTATO LEEK SOUP II

Creamy Potato Leek Soup II image

Really easy, satisfying soup. Can be prepared in less than an hour. Serve hot and garnish with grated cheese.

Provided by ANABANANA

Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Potato Leek Soup Recipes

Time 1h

Yield 6

Number Of Ingredients 5

Ingredients

8 potatoes, peeled and cubed
4 cups chicken broth
1 pound bacon, cut into 1 inch pieces
3 leeks, sliced
1 cup heavy cream

Steps:

In a large saucepan or stockpot, bring potatoes and chicken broth to a boil. Cook until potatoes are tender. Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving 3 tablespoons of grease and set aside. Sautee the leeks in the frying pan with the reserved bacon grease 8 to 10 minutes.
When the potatoes are tender, stir in the fried leeks, heavy cream and bacon. Stir to blend and remove from heat. Serve hot.

Nutrition Facts : Calories 739.2 calories, Carbohydrate 58.2 g, Cholesterol 109.1 mg, Fat 49.5 g, Fiber 7 g, Protein 16.7 g, SaturatedFat 20.6 g, Sodium 1311.3 mg, Sugar 4.7 g

Tips:

Choose the right potatoes: Use starchy potatoes like Yukon Gold or Russet potatoes. These potatoes will break down and thicken the soup, giving it a creamy texture without the need for milk or cream.
Don't overcrowd the pot: When sautéing the leeks and potatoes, make sure not to overcrowd the pot. If you do, the vegetables will steam instead of brown, resulting in a less flavorful soup.
Use a good quality vegetable broth: The vegetable broth is the base of the soup, so make sure to use a good quality broth that is flavorful and has a rich taste.
Season the soup to taste: Once the soup is finished cooking, taste it and adjust the seasonings as needed. Add more salt, pepper, or herbs until the soup reaches your desired flavor.
Garnish the soup before serving: Before serving the soup, garnish it with fresh herbs, such as parsley or chives. This will add a pop of color and flavor to the soup.

Conclusion:

This potato leek soup is a delicious and hearty soup that is perfect for a cold winter day. It is also a great way to use up leftover potatoes and leeks. The soup is easy to make and can be tailored to your own taste preferences. Whether you like your soup thick or thin, creamy or chunky, this recipe can be adjusted to suit your needs. So next time you are looking for a comforting and delicious soup, give this potato leek soup a try.