I cannot think of a better accompaniment to a chilly evening than a big bowl of leek and potato soup. This plant-based vegetable soup is without dairy, vegan and gluten-free and is filling, delicious and simple to make.
Leek and potato soup is a popular soup flavour that is cheap to make and doesn’t require a tonne of effort.
The great thing about soup recipes like these, is the simplicity. Everything is cooked together in a pan, blended until smooth and then served. Some days, we all need a recipe that doesn’t require you to follow a million steps or take ages to make.
Potato and leek soup without cream is also really good for you! It’s low in fat and full of vitamins and minerals.
Due to it’s satisfyingly filling nature, this soup can be eaten as a meal on it’s own. Traditionally, soup is something that is usually served as a starter, but if you accompany your soup with some chunky bread, soft chunky breadsticks or a grilled sandwich, it provides an easy, satisfying meal when you need something quick.
You’ll find that children will be less fussy with this smooth soup than a version with vegetable chunks, since there is nothing obviously representing a vegetable shape within. But, they will still get all the benefits from it.
Recipe Tips and Guidance
If you’re making this soup for young children or follow a low-salt based diet, I recommend to use a stock with low or no salt content than the standard commercial stock you can buy. There are many no salt stock cubes available which are perfect for young children.
Keep your potato chunks small as they will cook in the stock much quicker and your soup will be ready to eat sooner.
If you are not vegetarian or vegan you can substitute the stock for a chicken based one and the coconut milk for a splash of cream instead, if you would prefer. You can also omit the milk entirely, it will still be creamy and thick, thanks to the potatoes.
If you want a chunky soup, remove some of the vegetables from the stock before you blend it, then add them back in afterwards.
I’ve kept things simple in this recipe, but for extra flavour, try adding in some herbs. Thyme, rosemary sage or a bay leaf will all work well with this soup. You can also decorate the top with some fresh, chopped chives too.
If you find that the soup consistency is too thick for your preference, simply add some more stock and blend again.
If you have frozen your soup and find that it has separated a little on defrosting, simply blend it again and it will be fine.
Yes you can, I recommend freezing in portion sizes in a suitable, leak proof container. It will last 3 months.
Once your soup has cooled completely, you can store it in the fridge for 3-4 days.
Ideally I recommend a floury type of potato, but any kind of potato will work in this soup.
Potato and Leek Soup Without Cream
- 450 g Potatoes
- 250 g Leeks
- 1 Onion
- 2 Cloves of Garlic
- 2 tbsp Olive Oil
- 1 L Vegetable Stock
- 50 ml Coconut Milk, optional
- Peel the potatoes and chop into small chunks, slice the leeks, chop the onion and crush the garlic.
- Heat the oil in a large saucepan and add the vegetables, stir to cover them all in the oil.
- Cover the pan and sweat the vegetables on a low heat for 10 minutes.
- Add the stock and bring to the boil, turn the heat down to medium and simmer until the potatoes are soft.
- Place the soup in a blender or use an immersion blender and mix until smooth.
- Return to the saucepan and add the milk, stir and heat gently before serving.
- Use a low/no salt stock cube for young children.
- If you don’t require this to be vegetarian, you can substitute the vegetable stock for chicken stock and the milk for cream.
- Keep your potato cubes small.
- Add herbs for extra flavour.
- Add chopped chives for a topping.
- If you want a chunky soup, remove and put by some of the vegetables before blending, then add them back to the soup after.
Looking for more Soup recipes?
Try this Curried honey roast parsnip soup recipe now!