Summer recipes

Leek And Potato Soup (No Cream)

Leek And Potato Soup (No Cream)

If you are searching for a swift weeknight soup that is simple and delightful and needs minimal preparation, then this traditional British leek and potato soup without cream or milk is just what you require.

You’ll enjoy it from the very first spoon. It’s the perfect winter comfort for the entire family. A bowl of this thick, rich, and velvety soup feels like a warm embrace. Dunk some buttered, crusty bread into it, and you’ll find yourself in soup paradise. This is a recipe you’ll desire to keep. Let’s dive into it.

Reasons you will adore this recipe

  • It consists of 6 pantry staple ingredients and involves easy preparation steps, making it ideal for a quick and simple weeknight dinner.
  • This soup is notably flavorful even without any cream. The leeks contribute a natural sweetness, while the potatoes add a creamy consistency. Combined, they create a scrumptious mixture that will leave you wanting more.
  • It’s economical, as leeks and potatoes are inexpensive components that are available all year round.
  • If you’re concerned about it being all carbs, you’ll be pleased to know that serving this soup with cottage cheese provides additional protein to the meal.
  • You can prepare this soup entirely vegan by substituting butter for vegan butter or using olive oil. The chicken stock can also be exchanged for vegetable broth.

What you will need

Potatoes: I utilized a versatile potato for this recipe such as Maris Piper.

Leek: An excellent alternative to leek is onion with some green onions to replicate the color and flavor.

White miso paste: If you have never included Miso paste in your soup, I urge you to give it a go. You will appreciate the umami taste and richness it brings to your soup. No, it does not overpower the soup since the flavor is subtle.

Butter: I usually use unsalted butter in my recipes, which allows me to manage the salt in the overall dish. If you are using salted butter, it would be best to wait until the end to add salt to the soup if necessary.

Low-sodium chicken stock

Garlic

Salt and black pepper

Crusty bread and butter to serve: This is crucial. Your soup paradise experience wouldn’t be complete without it.

How to prepare potato and leek soup without cream

Prep the veggies: Wash, peel, and chop the potatoes into pieces. Slice the leek. Only cut the white and light green sections of the leek, discarding the dark green parts as they can be tough. Rinse well to eliminate any dirt, then cut the leeks.

Cook the veggies: Melt the butter in a large pot over medium heat. Add the sliced leek and sauté until tender and aromatic. Incorporate the garlic and miso paste and cook for about 1 minute. Add the potatoes, salt, and black pepper and stir to combine.

Cook: Pour the chicken stock over the vegetables, stir it, and bring to a boil. Decrease the heat and let it simmer for 15-20 minutes until the potatoes are fork tender.

Blend the soup: Utilize an immersion blender or transfer the soup to a blender and blend until smooth and creamy. If using a blender, exercise caution, as hot liquids can cause splashes. Ensure your blender can accommodate hot food.

Serve: If needed, 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 prepare it