Chunky Leek and Potato Soup (No Cream) - My Gorgeous Recipes (2024)
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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.
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
How long does the soup last in the fridge?
What are the best herbs for this soup?
Other vegetable soup recipes
Chunky Leek and Potato Soup (No Cream)
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
Yellow Split Pea Soup
Cream of Garlic Soup
Roasted Asparagus Soup
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Chunky Leek and Potato Soup (No Cream)
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.
A slurry can thicken a soup toward the end of the cooking process. Combine cornstarch and a little bit of water—or the chicken stock from the soup—in a small bowl.With the soup simmering over medium-low heat, whisk in the slurry. The soup should start to thicken almost immediately.
Put a tablespoon of either into a small bowl and stir in 2-3 tbsp of the soup until you have a smooth mixture. Stir this back into the soup and bring it to a simmer. Cook for a few minutes to allow the starch granules to burst to thicken, and to cook out any flour flavour.
Why is my potato leek soup gummy? Potatoes should be diced in similar size so they cook evenly, but don't drive yourself crazy getting them teeny-tiny. If they're too small, you risk the potatoes releasing too much starch, which can make the soup gummy when pureed.
Why does my leek and potato soup taste bitter? A bitter taste in your leek and potato soup could come from a few possible sources. One common cause is overcooked or burnt leeks. Leeks, like onions, can become bitter if they're cooked for too long or at too high a heat.
Cornstarch. Cornstarch is a very effective thickener, and a little bit can go a long way. Add cornstarch to a small amount of cold water or other liquid (wine or stock) and whisk into a thick slurry. Then the slurry can be stirred into a simmering soup, a bit at a time to set the final consistency.
Cornstarch is not the only thickening agent you can use. Other alternatives include flour, arrowroot powder, instant mashed potatoes, or even pureed vegetables like cauliflower or cooked oats. Each of these options will add thickness to your soup while imparting its own unique taste and texture.
If your soup tastes anything but super flavorful, you likely just need to add more salt! Toppings like fresh herbs (I like chives and thyme), croutons, bacon, or cheese help, but this soup should be flavorful on its own and salt should be the first thing you add if your soup tastes bland.
Milk or Half-and-Half: This is the other magical ingredient that turns your homemade chicken noodle soup into the creamiest soup ever. Use 1 cup of whole milk or 1 cup of half-and-half.
Jack and I often enjoy this potato and leek soup on its own, with good crusty bread, homemade focaccia, or dinner rolls on the side. If you're craving a larger meal, I recommend pairing it with a salad.
It turns out, then, that contrary to internet opinion, it is possible to redeem your potato leek soup if somehow it becomes gluey. Ladle some into a freezer bag, freeze it flat, thaw it, and pour off the water.
One trick to make your potato soup a little less grainy is to add some form of dairy –- cream, milk, or even cheese. Because dairy is generally creamy in texture, that characteristic will carry over into your soup. Crisis averted.
It looks as though some of your potatoes might have got a bit scorched. Did you fry them off before adding the liquid? The colour from the browned potatoes could be what is turning it brown.
There is absolutely nothing wrong with the green part of a leek and is in fact, even more flavoursome than the white part. Adding the green part of the leek to leek and potato soup will therefore add more flavour AND make your soup a wonderfully vivid, bright green colour!
Your potato soup is bland? Try adding a little more salt. That's usually the answer to any issue of blandness, no matter the recipe in question. A basic Appalachian style potato soup uses only a handful of simple ingredients, leaning on milk and water and often bouillon to create the brothy soup base.
You can thicken soup by adding flour, cornstarch, or another starchy substitute. For the best results, never add flour or cornstarch directly to your soup. If you do, it will clump up on top. Instead, ladle a small amount of broth into a separate bowl and let it cool.
The most classic and surefire way to thicken a broth-based soup is with a cornstarch slurry. Whisk together equal parts cornstarch (or arrowroot) and water or broth, then whisk it into the pot of soup. A good ratio to get to a pleasant thickness without your soup tasting goopy or heavy is one tablespoon.
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