If you are looking for a quick weeknight soup that is easy and delicious and requires minimal prep, then this classic British leek and potato soup without cream or milk is what you need.
You'll love it from the first spoonful. It's the ideal winter warmer for the whole family. A bowl of this thick, creamy, and smooth soup is like a comforting hug. Dip some buttered, crusty bread in it, and you'll be in soup heaven. This is a recipe you'll want to keep. Let's get to it.
Why you will love this recipe
- It is made with 6 pantry staple ingredients and requires simple preparation steps, making it perfect for a quick and easy weeknight dinner.
- This soup is incredibly flavorful despite not having any cream in it. The leeks add a natural sweetness to the soup, while the potatoes add a creamy texture. Together, they create a delicious combination that will make you want more.
- It's budget-friendly, as leeks and potatoes are affordable ingredients that are available year-round.
- If you are worried it is all carbs, then you will be happy to know you can serve this soup with some cottage cheese. It is our favorite way of serving it to add more protein to the meal.
- You can make this soup completely vegan by swapping the butter for vegan butter or using olive oil instead. The chicken stock can also be swapped for vegetable stock.
What you will need
Potatoes: I used an all rounder potato for this recipe such as Maris Piper.
Leek: An excellent substitution for leek is onion and some green onions to mimic the color and flavor.
White miso paste: If you have never added Miso paste to your soup then I beg you to give it a try. You will love the umami flavor and richness it adds to your soup. No, it does not overpower the soup, as the taste is mild.
Butter: I mostly use unsalted butter in my recipes, so I have control over the salt in the overall dish. If you are using salted pepper, it would be best if you wait until the end to add salt to the soup if need be.
Low-sodium chicken stock
Garlic
Salt and black pepper
Crusty bread and butter to serve: This is very important. Your soup heaven experience wouldn't be complete without it.
How to make potato and leek soup with no cream
Prep the veggies: Wash, peel, and chop the potatoes into chunks. Slice the leek. Only slice the white and light green parts of the leek, discarding the dark green parts as they can be tough. Rinse thoroughly to remove any dirt and grit, then slice the leeks.
Cook the veggies: Melt butter in a large pot over medium heat. Add the sliced leek and saute until soft and fragrant. Add the garlic and miso paste and cook for about 1 minute. Add the potatoes, salt, and black pepper and mix to combine.
Cook: Pour the chicken stock over the vegetables, stir it, and bring to a boil. Reduce the heat and let it simmer for 15-20 minutes until the potatoes are fork tender.
Blend the soup: Use an immersion blender or transfer the soup to a blender and blend until smooth and creamy. If using a blender, be careful, as hot liquids can cause splatters. Be sure your blender can handle hot food.
Serve: If necessary, add water or stock to thin the soup, then taste for salt and pepper. Ladle the soup into bowls and serve with buttered crusty bread on the side, crackers, garlic bread or croutons. Enjoy!
Watch how to make it
How to store
Allow the soup to come to room temperature and portion into bowls, then place in the fridge for up to 5 days.
You can freeze this soup for up to 3 months. It can also be reheated from frozen.
Can I still add cream to this soup if I want
Yes. You can add single or double cream to the soup if you want. Cottage cheese works well, too, especially if you want to add protein.
More winter soup recipes you will love
Instant pot butternut squash soup
Leek And Potato Soup (No Cream)
Ingredients
- 2 lb potatoes
- 1 lb leek
- 1 Tablespoon white miso paste
- 3 Tablespoons unsalted butter
- 1.2 litre Low-sodium chicken stock
- 3 garlic cloves roughly chopped
- Salt and black pepper to taste
- Crusty bread and butter to serve
Instructions
- Prep the veggies: Wash, peel, and chop the potatoes into chunks. Slice the leek. Only slice the white and light green parts of the leek, discarding the dark green parts as they can be tough. Rinse thoroughly to remove any dirt and grit, then slice the leeks.
- Cook the veggies: Melt butter in a large pot over medium heat. Add the sliced leek and saute until soft and fragrant. Add the garlic and miso paste and cook for about 1 minute. Add the potatoes, salt, and black pepper and mix to combine.
- Cook: Pour the chicken stock over the vegetables, stir it, and bring to a boil. Reduce the heat and let it simmer for 15-20 minutes until the potatoes are fork tender.
- Blend the soup: Use an immersion blender or transfer the soup to a blender and blend until smooth and creamy. If using a blender, be careful, as hot liquids can cause splatters. Be sure your blender can handle hot food.
- Serve: If necessary, add water or stock to thin the soup, then taste for salt and pepper. Ladle the soup into bowls and serve with buttered crusty bread on the side, crackers or croutons. Enjoy!
Notes
You can freeze this soup for up to 3 months. It can also be reheated from frozen.
Nutrition
Nutritional data: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients and brands you use. Under no circumstances will thedinnerbite.com be responsible for any loss or damage resulting for your reliance on nutritional information.
And there you have it, a simple and delicious winter warmer recipe you can make at home in no time. As always, if you made this recipe, I would love to hear from you! Kindly rate the recipe 5 stars and leave me feedback in the comment section below. Tag me @thedinnerbite on Instagram and save it to your Pinterest. Please subscribe to the blog if you haven’t for free new recipes in your inbox.
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