This cream of leek and potato soup requires no cream to be creamy. With the perfect proportions of potatoes and stock, and a blender, we make the healthiest creamy soup with homemade croutons.
Creamy leek and potato soup is delicious and extra healthy since we don’t use any cream. With homemade croutons to top it off, it really is the perfect balance of textures.
The leeks give this soup a slightly sweet flavour with a hint of sharpness. While the potatoes help give it that perfect hearty creamy texture.
I find creamy soups much more palatable for kids so this one is a fan favourite. If your kids are convinced by the crouton try switching them out with crackers. My kids love being able to crumble their own crackers into a soup.
If you didn’t already think that this soup had it all, it’s also vegetarian. Though it may not matter to the carnivores this is a great way to add meatless meals to your menu.
And finally, the last secret of this soup is that it’s actually packed with plant-based protein and fiber thanks to our secret ingredient. Keep reading to find out more.
Preparing Creamy Leek and Potato Soup
Ingredients
Produce
Potatoes: I use yellow flesh potatoes in this recipe. Yellow potatoes are a bit more sweet and softer so overcooking them will make them mushy quickly. White flesh potatoes are a bit more starchy and will hold their shape better so feel free to use white flesh potatoes instead.
Leeks: Leeks are part of the same family as onions and garlic. The plant is made up of leaves that are tightly bound to one another close to the root, then separating near their ends. The whites, or the parts that are tightly bundled together are edible, the remaining parts of the leaves, the green parts, are tough and not for consumption.
Garlic: Garlic is a bulb that is edible and is grown in soil. Though the green shoots it sprouts, called garlic scapes, are also edible, we are referring to the actual bulb that the scapes grow from. Garlic bulbs are made up of multiple cloves and depending on the variety you may have anywhere from 4 to 10 cloves, if not more. This is important to know because recipes will often call for a specific number of cloves which can vary in size greatly.
Chives: Chives are part of the same family of plants as onions, garlic and leeks and are edible flowering plants. This herb is used in many cuisines around the world usually raw thanks to its mild flavour. Chives are high in vitamin C and contain some magnesium and iron, among other nutrients.
Dairy
Butter: Butter is churned milk or cream and is high in fat. It is solidified when refrigerated, holds a semi-soft, spreadable consistency at room temperature, or can be liquefied when heated.
Pantry
Olive oil: I use olive oil for this recipe because of its mild flavour. Olive oil is the fat extracted from olives. The least processed is extra virgin olive oil, which I use in this recipe.
Vegetable stock: I use vegetable stock in this recipe because of its mild flavour. It also makes this soup vegan. Vegetable stock is made by cooking vegetables and some spices to release the flavours. The liquid is the broth or stock, that is then used for other means.
Frozen
Edamame: Edamame are soybeans that have been picked before they are fully mature. They are low in calories and high in protein, iron and magnesium. They are available in a pod or shelled, like the ones we used here, and you can buy them fresh or frozen. We use frozen for our recipe.
Bakery
Croutons: Croutons are made by toasting bread that has been cut up into cubes. Sometimes croutons can be flavoured with spices.
How to Make Creamy Leek and Potato Soup
Prep the Vegetables
Start by prepping the leeks.
Cut off the root end and the greens. Then slice the whites into rings. You can also cut the whole leaf sheath length-wise and then slice. This doesn’t matter too much in the end as we will be blending the soup. You just want to make sure the size is relatively even so that they cook in the same timeframe.
Put the sliced whites in a water bath in a sink or large bowl to clean them. Let them sit while you prep the rest of the ingredients. The dirt will settle at the bottom after a few minutes.
In the meantime, peel and cut the potatoes into 1-inch pieces and set them aside and peel the garlic clove.
Now, scoop the leeks off the top of the water bath and put them in a salad spinner or on a dry tea cloth. Spin or pat them dry.
Cook the Soup
Heat up butter and oil in a dutch oven or soup pot. Once the butter is melted add the leeks and sauté for 5 minutes, stirring frequently to prevent burning. Then press in the garlic and sauté for a minute.
Next, add the potatoes, thyme, salt and pepper and sauté for another 2 minutes or so. Then add the vegetable stock. You can use any stock you like here noting that beef stock will have the most powerful flavour.
Bring the soup to a boil, cover and cook on low for 10 minutes.
This next step is optional if you want to add some protein to the soup. Add a cup of frozen shelled edamame. Cover again and cook for another10 minutes.
Blend
Now it’s time to blend. You can use an immersion blender or a standing blender. Blend the soup until it’s completely liquified. Stir with a spoon to make sure you got all the veggies.
How to make homemade croutons:
While the soup cooks, cut two slices of bread into ¼-inch cubes.
Add ½ tablespoon of butter to a pan and melt.
Once the butter starts bubbling, add the bread and cook for 5 minutes tossing a few times in between. If you prefer your croutons crispier cook until the desired colour is reached.
Can this creamy leek and potato soup be vegan?
It sure can! Just switch the butter for oil and voila, you have yourself a vegan cream of leek and potato soup. If you want to include croutons, make sure you use vegan bread.
Substitutions
Yellow potatoes: I like to use yellow potatoes because they have a bit of sweetness to them. With that said you can use white potatoes if that’s all you have on hand.
Thyme: You can use dried thyme instead of fresh. Add ½ tsp of dried thyme.
Butter: If you don’t have butter you can easily use olive oil instead. Just double the quantity of the olive oil and you’re all set.
Serving Creamy Leek and Potato Soup without Cream
Serve the soup topped with croutons and freshly chopped chives.
Add just a few croutons to the soup to start then serve some more on the side. This will ensure that you have crunchy croutons with every bite.
Serving this soup with some garlic on the side would also be a great way to go.
If your kids aren’t into croutons or garlic toast, try giving them some crackers to crumble into the soup. That’s always a winner at our house.
Let us know in the comments if you have any questions. And if you like this recipe be sure to leave us a five-star rating below.
Are you looking for dinner ideas? Check out our recipes:
Cream of Leek and Potato Soup Recipe
Equipment
- Immersion blender or blender
Ingredients
Croutons (optional):
- 2 slides of bread
- ½ tbsp butter
- Fresh chives for garnish
Instructions
- Cut the leeks by slicing the whites only and put them in a water bath in a sink or large bowl to clean them. The dirt will settle at the bottom after a few minutes.3 leeks
- In the meantime, peel and cut the potatoes. Cut them into 1-inch pieces.1.5 lbs potatoes
- Scoop the leeks off the top of the water bath and put them in a salad spinner or on a dry tea cloth. Spin or pat them dry.
- Heat up a dutch oven or soup pot on medium-high heat. Once hot add the butter and oil. When the butter is melted add the leeks. Sauté for 5 minutes stirring frequently then press in the garlic.1 tbsp butter, 1 tbsp olive oil, 2 garlic clove
- Add the potatoes, thyme, salt and pepper and sauté for another 2 minutes. Then add the vegetable stock. Bring to a boil, cover and cook on low for 10 minutes.1.5 lbs potatoes, 4 fresh thyme sprigs, 1 tsp salt, ½ tsp pepper, 900 ml vegetable stock
- This step is optional if you want to add some protein to the soup. Add a cup of frozen shelled edamame. Cover again and cook for another 10 minutes.1 cup edamame
- Using an immersion blender, blend the soup until it’s all liquified.
- To make your own croutons, while the soup cooks, cut 2 slices of bread into ¼-inch cubes. Add ½ tablespoon of butter to a pan and melt. Once the butter starts bubbling, add the bread and cook for 5 minutes tossing a few times in between. If you prefer your croutons crispier cook until the desired colour is reached.2 slides of bread, ½ tbsp butter
- Serve the soup topped with croutons and freshly chopped chivesFresh chives for garnish
