If you’re craving a cozy bowl of comfort without the heaviness of cream, this Potato Leek Soup (No Cream) Recipe is exactly what you need. It manages to be both luxuriously smooth and wonderfully light, combining tender potatoes and caramelized leeks in a savory vegetable broth. Every spoonful delivers a warm, soothing flavor that feels like a gentle hug on a chilly day, making it your go-to soup for any season.

Ingredients You’ll Need

A silver pot is filled with finely sliced light green celery at the bottom layer, topped with a thick layer of medium yellow diced potatoes. In the center of the potatoes, there is a small pile of fine white salt and dried dark green herbs. The pot is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

The beauty of this Potato Leek Soup (No Cream) Recipe lies in its simplicity. Each ingredient plays a vital role in creating that rich, satisfying flavor without relying on cream, making the dish wholesome and naturally creamy.

2 teaspoons olive oil: Adds a subtle fruitiness and helps soften the vegetables perfectly.
2 leeks: The star ingredient, giving the soup a mild oniony sweetness and a unique texture.
1 small onion, chopped: Boosts the savory base and deepens the flavor profile.
3-4 fresh garlic cloves, minced: Provides a fragrant kick, enhancing overall taste without overpowering.
1 teaspoon thyme: A hint of earthy herb that brightens the soup wonderfully.
1 teaspoon marjoram: Adds a delicate aromatic note, complementing the leeks and potatoes beautifully.
1.5 pounds white potatoes (Russet or Yukon Gold), diced: These potatoes create the creamy texture and heartiness.
5 ½ cups vegetable stock: The base liquid that carries all the flavors together and keeps it light.
1 teaspoon salt (plus more to taste): Essential for seasoning and enhancing every other ingredient.
Black pepper to taste: Adds just the right amount of warmth and complexity.

How to Make Potato Leek Soup (No Cream) Recipe

Step 1: Prep and Wash the Leeks

Start by rinsing the leeks well, removing those hidden bits of dirt between the layers is key. Trim off the root end and the tough dark green tops, leaving only the soft white and light green part. Slice into thin coins and give them another quick rinse in a strainer. This careful washing step ensures your soup will have clean, fresh flavors and that wonderful delicate texture from the leeks.

Step 2: Sauté Onion, Garlic, and Leeks

In a large soup pot, warm the olive oil over medium heat. Toss in the chopped onion, minced garlic, and cleaned leek slices, stirring often. Let them cook gently until they soften and caramelize slightly, about 3 to 5 minutes. This step unlocks their natural sweetness and builds a rich flavor foundation for the soup.

Step 3: Add Potatoes and Spices

Next, add the diced potatoes along with thyme and marjoram to the pot. Give everything a good stir and let it cook together for around 2 more minutes. This brief mix allows the herbs to release their fragrant oils and the potatoes to start soaking up the delicious base flavors.

Step 4: Pour in the Broth

Pour the vegetable stock over the sautéed veggies and spices until it just covers the potatoes. Toss in your teaspoon of salt here as well. This broth is what will gently cook the potatoes and leeks, turning everything tender and ready to blend later on.

Step 5: Simmer the Soup

Bring the liquid to a boil, then immediately reduce the heat to low and cover the pot. Let the soup simmer gently for 15 to 20 minutes, giving the potatoes time to soften thoroughly and the flavors to meld together beautifully.

Step 6: Blend to Desired Consistency

Once the potatoes are tender, use an immersion blender to puree the soup right in the pot. For those who love a creamy but slightly chunky texture, blend partially. For an ultra-smooth and silky finish, blend thoroughly. This step reveals just how naturally creamy this Potato Leek Soup (No Cream) Recipe can be without any actual cream added.

Step 7: Taste and Adjust

Give the soup a final taste test. Add extra salt or pepper as desired to make the flavors pop just right. Serve it hot, maybe with your favorite garnish or a slice of crusty bread, and enjoy that comforting warmth straight from your bowl.

How to Serve Potato Leek Soup (No Cream) Recipe

A bowl of creamy yellow soup with small chunks of potatoes visible inside. On the surface, a circle of thin pale green leek slices and small dark green herbs are placed in the center, sprinkled with black pepper. A silver spoon rests inside the bowl on the right side. The bowl is light brown with a speckled rim. Nearby, there is a small white dish with more leek slices and some torn pieces of light brown crusty bread on the upper left side. The setting is on a white marbled surface with a light beige cloth partly visible on the right side photo taken with an iphone --ar 4:5 --v 7

Garnishes

Simple garnishes like freshly chopped chives, a sprinkle of cracked black pepper, or a drizzle of good olive oil can elevate your soup visually and flavor-wise. Even a dollop of plain yogurt or a few toasted pumpkin seeds add texture and freshness, making each bite delightful.

Side Dishes

This soup pairs perfectly with crusty artisanal bread or warm garlic toast for dipping. A light green salad with lemon vinaigrette or roasted vegetables can round out the meal if you want something extra without overpowering the soup’s subtle flavors.

Creative Ways to Present

To impress guests, serve the soup in mini bowls or hollowed-out rustic bread bowls. You can also top it with a swirl of herb-infused oil or crispy pancetta crumbles for a gourmet touch. These simple presentations add an inviting charm that makes every meal feel special.

Make Ahead and Storage

Storing Leftovers

After enjoying your soup, transfer any leftovers to an airtight container and refrigerate for up to 3 days. The flavors actually develop more deeply overnight, so it’s just as delicious (if not better) the next day.

Freezing

This Potato Leek Soup (No Cream) Recipe freezes wonderfully. Pour cooled soup into freezer-safe containers or bags and freeze for up to 3 months. Just be sure to leave some room for expansion and thaw gently in the fridge overnight before reheating.

Reheating

When reheating, warm your soup over medium heat on the stove, stirring occasionally. If the soup has thickened too much after storage, simply add a splash of vegetable stock or water to restore that perfect creamy consistency.

FAQs

Can I use other types of potatoes for this soup?

Absolutely! While Russet and Yukon Gold potatoes are preferred for their texture, you can also try red potatoes or fingerlings. Just keep in mind that the texture and creaminess might vary slightly.

Is the soup still creamy without adding any cream?

Yes, the natural starch from the potatoes combined with pureed leeks creates a beautifully smooth and creamy texture without needing any cream at all.

Can I substitute the vegetable stock with chicken stock?

Definitely! Using chicken stock will add a richer flavor, but if you want to keep the soup vegetarian or lighter, vegetable stock is the way to go.

How do I clean leeks properly to remove all the dirt?

Slice the leeks and place them in a bowl of cold water. Swirl them around so dirt falls away and sinks to the bottom. Then lift the leeks out carefully and drain using a strainer. Repeat if needed for super clean results.

Can this soup be made in a slow cooker?

Yes! Sauté the veggies first for best flavor, then combine all ingredients in your slow cooker and cook on low for 6-8 hours. Blend before serving for that smooth finish.

Final Thoughts

This Potato Leek Soup (No Cream) Recipe truly is a gem in comfort food, perfect when you want something rich and satisfying without the heaviness. Its simplicity and fresh flavors make it a staple you’ll want to return to again and again. Give it a try—you’ll be so glad you did!