Autumn has arrived, and the chilly weather begs for warm comfort food. This leek and potato soup with no cream is a perfect example – it’s hearty, flavorful, and easy to make.
This is a hearty and comforting soup perfect for a winter meal. It is packed with flavor and has a creamy texture without using any cream.
Best of all, there’s no need for cream or milk, making it a lighter option than many other soups out there. Give it a try tonight!
What is the leek and potato soup?
Leek and potato soup is a hearty yet simple dish that has origins in both France and England. The soup is traditionally made with leeks, potatoes, butter, and cream, though there are many recipe variations.
While the exact origins of the soup are unknown, it is clear that it has been a favorite comfort food for centuries. Whether served on a cold winter day or as a light starter to a meal, leek and potato soup is always a welcome sight on the table.
Does this soup taste better without cream?
There are many delicious ways to make leek and potato soup, and whether or not you add cream is entirely up to you.
This particular recipe is just as flavorful without cream, making it a lighter option that is still packed with taste. Give it a try and see for yourself! You might just find that you prefer it without the cream.
How long does it take to make this soup?
This soup is very easy to make, and the whole process should take no more than 45 minutes. This includes the time it takes to chop the vegetables and simmer the soup on the stove.
Once you’ve tried this recipe, you’ll see just how simple and delicious homemade leek and potato soup can be!
Leek and Potato Soup (no cream)
- 1 tbsp Olive oil
- 1 Leek, white and light green parts only (chopped)
- 1 Onion (chopped)
- 3 Cloves garlic (minced)
- 2 cups Chicken or vegetable broth (500 ml)
- 2 cups Water (500 ml)
- 1 pound Potatoes, peeled and diced (450 g)
- Salt and pepper to taste
- Heat the oil over medium heat in a large pot or Dutch oven. Add the leek, onion, and garlic, and cook until softened, about 5 minutes.
- Add the broth and water, and bring to a boil. Add the potatoes, and cook until tender, about 15 minutes.
- Season with salt and pepper to taste.
- Serve hot with some crusty bread.
What are some other ways to flavor this soup?
If you’re looking to change up the flavor of this soup, there are plenty of ways to do so. Here are a few ideas:
- Add some shredded cheese to the top of each bowl for a cheesy twist.
- Throw in some chopped bacon or ham for a smoky flavor.
- Stir in a dollop of pesto or your favorite hot sauce for an extra zing.
- Top each bowl with freshly chopped herbs like parsley, chives, or thyme.
- Try serving the soup with a dollop of sour cream or yogurt for a creamy finish.
No matter how you choose to flavor it, this leek and potato soup will be a hit! Give it a try tonight and enjoy autumn’s warm, cozy flavors.
Can I add or replace some ingredients?
Of course! This recipe is very versatile, so feel free to add or replace ingredients as you see fit.
For example, if you’re not a fan of leeks, you could replace them with onions or shallots. You could also add some chopped kale or spinach for extra vegetables. And if you want a bit more of a kick, try adding some cayenne pepper or red pepper flakes.
Tips and tricks for a better soup
First of all, use fresh leeks for the best flavor and cut the leeks into pieces that are about the same size to cook evenly.
- Use a good quality chicken or vegetable broth.
- You can use half broth and half milk for a richer flavor.
- Add some chopped fresh thyme or rosemary for a nice flavor.
- Use Yukon Gold or Russet potatoes for the best flavor and texture.
- Peel the potatoes before dicing them.
- Cook the potatoes until they are very tender for the best soup consistency.
- Use an immersion blender to blend the soup until smooth, or transfer it to a regular blender to blend it in batches.
- Season the soup with salt and pepper to taste. Start with less salt and add more as needed.
- Serve the soup hot with some crusty bread for dipping.
- Store leftover soup in an airtight container in the fridge for up to 3 days.
- Reheat the leftover soup gently on the stove over low heat.
- You can also freeze leftover soup in individual portions for up to 3 months.
This soup recipe can easily be doubled or tripled to make a larger batch.
Can I use frozen vegetables?
You can use frozen vegetables in this soup, but keep in mind that they will add extra time to the cooking time.
For example, if you’re using frozen potatoes, they will need to cook for longer. If using frozen leeks, make sure to thaw them before adding them to the soup. And if using frozen spinach or kale, add them near the end of cook time so that they don’t overcook.
Things that go well with this soup
1. Crusty bread: This is a great way to soak up all the delicious flavors of the soup.
2. Arugula salad: The peppery arugula will complement the creamy soup perfectly.
3. Roasted Brussels sprouts: These crispy little bites are the perfect topping for this comforting soup.
4. Grilled chicken: This lean protein makes a great addition to this light soup.
5. Baked salmon: The healthy fats in salmon will make this soup even more satisfying.
6. Quinoa: This hearty grain will bulk up this soup and make it a complete meal.
7. Kale chips: These crispy little bites are the perfect way to add texture to this soup.
8. Avocado: The creamy avocado will perfectly balance out the soup’s flavors.
9. Sourdough bread: This hearty bread is the perfect companion for this soup.
10. Grilled cheese sandwich: This classic comfort food is the perfect way to enjoy this soup.
11. Roasted vegetables: These colorful veggies are a great way to add nutrition to this soup.
12. Fruit salad: This light and refreshing salad is the perfect way to end your meal.
Things to take care of while storing this soup
First of all, make sure the soup is completely cooled before storing it. This will help prevent bacteria from growing.
- Store the soup in a covered container in the fridge.
- Only store the soup for 3-4 days. After that, it’s best to freeze it.
- When reheating, reheat the soup until it’s steaming hot. This will help kill any bacteria that may have grown while in the fridge.
- If you’re not going to eat the soup right away, it’s best to freeze it in individual portions. That way, you can just thaw and reheat one portion at a time.
- When freezing, use freezer-safe containers or bags.
- Label the containers or bags with the date to know how long it’s been in the freezer.
Finally, never refreeze soup that has been thawed. Throw it out if you don’t think you’ll eat it within a few days.
We hope you enjoy this recipe for leek and potato soup without cream. It’s easy to make, packed with flavor, and comforting on a cold day. Give it a try, and let me know what you think! Get creative and make this soup your own!
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