Chunky Leek And Potato Soup

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Why You’ll Love This Recipe

HCLF Vegan Chunky Leek Potato Soup Recipe

Its made with just 4 ingredients that you can find at any grocery store.

Its extremely budget-friendly as you can find a bag of potatoes for cheap!

You can make a big batch for a large family dinner or appetizer.

Its made without cream so it can easily be made dairy-free and completely vegan.

You can add your favorite herbs and spices to change it up.

It can be frozen for later use.

A great traditional Irish holiday dish to make for St. Patricks Day.

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I hope you enjoy this leek and potato soup recipe as much as we do! If you try it, please leave a comment below and rate the recipe to let me know how it was. Your feedback is so helpful!

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What Kind Of Potatoes Do You Use For Potato Leek Soup

You can use either Yukon gold or Russet potatoes for this soup. Yukon golds will result in a creamier texture, and for this reason I recommend them over Russets, but both will work. Red-skinned waxy potatoes aren’t the best for a soup like this, because they tend to hold their shape, when in this soup you want a potato that will purée well.

Read Also: Dairy Free Cream Of Mushroom Soup

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Easy Creamy Potato Leek Soup

Healthy Chunky Leek and Potato Soup (No Cream)

This creamy Potato Leek Soup recipe is quick, easy, and tasty! You only need 4 pantry ingredients and it’s healthy, vegetarian and vegan.

This easy 4 ingredient recipe for Potato Leek Soup is decadent and hearty despite being made without cream!

Youll love using these budget-friendly leeks and potatoes to make a vegetarian or vegan weeknight soup staple that can be enjoyed over and over.

I love having it for lunch and always make a double batch to stash some in the freezer for future meals.

I always find that the best soup recipes are the ones that can be made using simple and few ingredients.

Just a veggie or two and some cupboard staples and suddenly you have a nourishing meal.

This leek and potato soup offers a hearty texture from the potatoes and a mild onion flavour coming from the leeks. They work beautifully together.

This recipe is perfect for the colder months or to feed a crowd inexpensively.

I’m sure you’ll love it as much as we do. Sure, there are fancier recipes with lots of ingredients or handfuls of fresh herbs that you might not have on hand. Maybe you’ve tried versions from Mary Berry, Ina Garten, Delia etc…

This is my pared-back simpler version and I find that it tastes even better.

My potato leek soup recipe is similar to Julia Child’s classic French version – it’s simple and rustic. But my version doesn’t have all that unhealthy heavy cream. Instead, it’s still creamy, but easier on waistlines for modern cooking.

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How To Freeze And Reheat Potato Leek Soup

You can easily freeze this soup. I recommend puréeing the soup until its completely smooth if you want to freeze it, as any chunks of potatoes in the soup will have a grainy texture once defrosted.

Sometimes there is separation in soup once you freeze and defrost it. If this happens to you, just purée the soup again until smooth.

Any way you make it, its simple, delicious, and satisfying. Enjoy!

Read Also: Maggie And Marys Soup Mix

Recipe Tips Variations And Substitutions

  • Replace the onions with leeks. If you have extra leeks or no onion, you can use chopped leeks in place of onion.
  • Experiment with different herbs. Try thyme, oregano, rosemary instead of parsley. You can even mix and match herbs.
  • Add celery. For even more veggies, mix in 2 chopped stalks of celery.
  • Enjoy it with vegan bacon. Add crunch and smokiness with vegan coconut bacon.

Yes, as long as you use an air-tight container. It should last up to 3 months.

Can I omit the carrots?

Yes! The carrots arent essential. You can simply add more potatoes or leeks, or use celery instead.

Can I add other vegetables?

Definitely. Try mixing in frozen peas, broccoli, or spinach to make your soup even chunkier.

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Assemble The Ingredients For Potato Leek Soup

To make this soup, you wont need too many ingredients, just an onion, leeks, potatoes, and garlic. Youll also need some olive oil for cooking, plus some vegetable stock and heavy cream. Brookes says theres no problem swapping the stock for chicken or beef stock, if you prefer. You may also want to lighten up the soup by using half and half in place of the heavy cream.

Chunky Vegan Potato Leek Soup

Chunky Potato Leek Soup Recipe

This chunky vegan potato and leek soup recipe is packed with vegetables. Ready in just 40 minutes, this soup works well as a healthy side dish or an entrée with your favorite bread.

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If youre looking for a simple yet delicious weeknight meal, try this chunky vegan potato leek recipe.

Simply sauté leeks, onions, and carrots, then add vegetable broth and potatoes. After simmering the mixture for about 30 minutes, youll have a hearty vegan soup.

This recipe is easy to customize, too. Try swapping the carrots for celery or adding your favorite herbs. If you have frozen vegetables, like spinach or peas, you can also toss them in.

Garnish the finished soup with a handful of chopped chives, crunchy croutons, or fresh parsley from your herb garden. To make it a meal, enjoy it with a Hummus Wrap or Grilled Cheese.

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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 Potatoes To Use

This depends on personal preference and how you would like to serve this soup. If you are planning to partly mash this soup use all-rounders such as Maris Piper, King Edward or Yukon Gold. If you prefer to serve it with chunks of potatoes intact use waxy potatoes, such as red potatoes, Charlotte or Jersey Royals.

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Is This Potato Leek Soup Healthy

Oh, you can’t get a healthier leek soup out there! this recipe is using only whole ingredients, nothing more.

You’ll use olive/coconut oil to replace the butter, on the other hand, use spices to bring flavor instead of using cream.

Leeks have vitamins A, C, and K. They’ve iron, manganese, and dietary fiber.

Potatoes are good for vitamins B6 and C, minerals like copper, potassium, phosphorus, manganese and also dietary fiber.

Carrots will give you dietary fiber, vitamins A, B1, B2, B3, B6, C, E, and K.

This vegetable soup has antioxidants that make it a perfect healing dish against inflammation and other diseases.

How To Make Chunky Vegan Potato Leek Soup

Chunky Potato Leek Soup Recipe

This soup is simple yet hearty, making it perfect for those nights when youre looking for an easy vegan recipe. You can find the full, printable recipe at the bottom of this post. To make chunky vegan potato leek soup:

  • In a large pot over medium heat, warm the oil. Add the leeks, onions, and carrots. Cook for 5 to 7 minutes or until the onions are somewhat tender. Add the garlic, parsley, salt, pepper, and paprika. Mix well and cook for 1 minute.
  • While the vegetables are cooking, peel the potatoes, if youd like. Dice into cubes, about 1.5-inches wide.
  • Add the potatoes and vegetable broth to the pot. Bring to a boil.
  • Simmer for 20 to 30 minutes, or until the broth is slightly reduced and the potatoes are easily pierced with a fork. Taste the soup and add salt and pepper, if necessary. Spoon into bowls and top with chopped chives, fresh parsley, or croutons.
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    How To Make Potato Leek Soup

    Follow this step-by-step photo tutorial, then scroll down to the recipe card for the full ingredients list and method.

    1- Heat the olive oil in a large soup pot over a medium heat. Add the leeks and cook, stirring often, for 7-10 minutes or until soft .

    TIP: If the leeks start to scorch on the bottom of the pan, reduce the heat slightly and add a small splash of water.

    Garnish: Remove a few tablespoons of the cooked leeks to reserve for garnish, if desired.

    2 – Peel and chop the potatoes, then add them to the pot with the stock and water.

    3 – Bring to the boil then reduce the heat and simmer for 20 minutes or until potatoes are fully cooked through.

    4- Carefully transfer to a blender in batches and blend until smooth.

    Serve hot in bowls topped with the reserved cooked leeks.

    What Part Of The Leek Do You Cook With What Do You Do With The Green Part Of Leeks

    Recipes will designate whether you should be working with the whole leek, just the white stalk portion, or the dark green leaves. Most commonly, you will only use the white and light green stalk portion of the leek. The dark green leaf part of the leek is full of flavor. It is edible, but requires a much longer cooking time than the white portion of the leek. It can be used to make stock or used to wrap fish. If you desire to sauté it, ensure that it sautées for a long period of time to soften.

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    Chunky Potato Leek Soup For Weight Loss

    If you are doing your veganuary, January detox, or you just want to lose some weight, this leek potato soup is perfect to add in your meal plan.

    Being on medication, and especially the steroids can make you gain weight, leek potato soup will be your best friend as you’ll remain satiated for long hours.

    I already shared with you this sweet potato leek soup which is also great in helping you lose some weight.

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    Potato and Leek Soup | Comfort Food Recipe

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    Garnish The Soup Or Serve As

    The soup is ready to serve now, though you can dress it up with extra cream or chopped chives if you like. Brookes says this dish “would be great with some crusty bread or garlic bread.” If you don’t finish all the soup in one go, Brookes says it should keep for 3 days or so in the fridge, and you can also freeze it.

    Other Vegetable Soup Recipes

    If youve liked my CHUNKY LEEK AND POTATO SOUP WITHOUT CREAM or any other recipe on the blog then dont forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on , and to see more delicious food and what Im getting up to.

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    Vegan Chunky Potato Leek Soup

    This vegan chunky potato leek soup is a classic comforting leek soup perfect for a cold winter. It’s yummy, tender and filling, all you need in a potato leek soup. This potato soup is easy to make you don’t even need a blender, see the step by step images.

    Leeks and potatoes go so well together in any given dish and this vegetable soup will testify that to you.

    The fragrant of cooking leeks and potatoes is enough to make you hungry.

    There’re two classics leek and potato soups here in France. Le potage Parmentier and Vichyssoise .

    These two recipes are relatively the same as they call for white leeks and potatoes, however, they use a lot of butter, milk and heavy cream.

    I wanted some potato leek soup to warm ourselves as it has been very cold here, but it had to be something healthy and filling.

    That’s how I came up with this vegan chunky potato leek soup.

    This chunky potato leek soup will warm you up in cold winter days. While in most recipes leek soup is served with bread, this leek soup with potatoes doesn’t need anything extra.

    It’s a whole meal by itself.

    How To Make Potato And Leek Soup

    Healthy Chunky Leek and Potato Soup (No Cream)


  • Place the oil and butter into a saucepan over a medium heat. Add the onion and garlic and cook until softened.
  • Add the leeks and cook until slightly softened. Add the potatoes and chicken stock and turn the heat to high. Once it comes to a boil, reduce the heat and simmer for 15 minutes or until potatoes are tender. Set soup aside to cool slightly.
  • Meanwhile, make the herby crumbs. Roughly tear or chop the sourdough into small pieces. Alternatively, you could whizz them briefly in a food processor. Place a frying pan over a medium heat and fry the crumbs in olive oil until crispy and golden. Drain onto kitchen paper and season with salt and ground black pepper. Sprinkle with the chopped parsley and chives.
  • Using a stick blender, purée the soup until smooth. Add the cream and season to taste with salt and ground black pepper.
  • Ladle into warm bowls and top with the herby crumbs. Drizzle with olive oil and a few chopped chives and serve.
  • Serves:

    • 500g potatoes, peeled and cubed
    • 1 litre Chefs Cupboard chicken stock
    • 200ml Farmdale thickened cream
    • 1½ tbsp Remano olive oil, plus extra for serving
    • 1½ tbsp Beautifully Butterfully butter
    • 1 onion, chopped
    • 2 leeks, trimmed, washed and thinly sliced
    • Salt and ground black pepper
    • 2 slices sourdough bread
    • Pure Vita olive oil, for shallow frying
    • 1 tbsp fresh herbs, chopped

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    How To Clean And Chop Leeks

    Leeks are easy to prepare, but here are a few basics to keep in mind:

    • Remove + discard the darker green portion as well as the tougher exterior layer as they can be more fibrous. Remove + discard the edge with the small roots as well.
    • Their layers hold on the dirt very well, so you have to properly clean leeks before cooking them. Slice them the way you need them for the recipe, then completely soak them in plenty of cold water. Use your hands to move them around to dislodge the hidden dirt, then use a colander to drain them.
    • To dry them off, just place the pieces over a clean towel, and gently pat them dry.

    Veggie Broth Or Chicken Broth

    My rule of thumb is, if I am making a vegetable soup then I use a vegetable broth. Could you use chicken stock? Absolutely. It is strictly a personal preferance. I love the subtleness of the veggie broth and for a creamy, chunky soup like this, it will more so let the stars of the show shine! After the vegetable mixture has sauteed and gotten all jacked up in flavor, I add the broth.

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    Instant Pot Leek And Potato Soup

    Serves 6


    – Extra virgin olive oil – 5 medium/large floury potatoes , washed, peeled and diced in chunks about 2 cm wide- 4 leeks, washed, trimmed and sliced, in slices approx 2 cm wide- Black pepper mill

    – 4 tablespoons soy sauce or tamari – 1 teaspoon mixed herbs

    – 1 litre water, cold / from the tap / room temperature or hot if you want it to go faster – 1 teaspoon vegetable stock powder / 1 vegetable stock cube / homemade stock or, of course, 1 tablespoon of my beautiful vegetable stock paste

    To serve , it’s nice without too:- Grated cheese – Milk

    Instant Pot Method

    You have two options: prepare all ingredients first and divide them into bowls :

    1. Wash and slice the leeks . Add about a tablespoon of olive oil, butter or oil of your choice to the inner pot of the Instant Pot: press the Sauté button. Add the leeks to the pot with lots of freshly ground black pepper and stir well, leave them for a few minutes. I place the lid I use for slow cooking while this goes on.

    2. During this time, wash, peel and dice the potatoes and add them to the pot , add freshly ground black pepper, the soy sauce and mixed herbs. Stir. Give it 5 minutes or so. Press the Keep Warm/Cancel button.

    4. If pressure cooking, when it finishes press the Keep Warm / Cancel button and give it time to do a natural release, i.e. dont do a thing until you see that the valve has popped back down (if it doesnt and youre in a hurry, do a quick release.

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