Leek and Potato Soup (No Cream)

A bowl of creamy, golde leek and potato soups garnished with croutons and olive oil.

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This luxurious soups is simple, rich, and creamy but no cream! The creaminess comes from the pureed potatoes and leeks, but you can add coconut milk or a little cream if you prefer. The flavors are even better the next day. Makes four generous 16-ounce servings or six smaller 12-ounce servings as a starter or lighter meal.

Prep Time15

Cook Time45

Total Time1

Course: Appetizer, Soup

Cuisine: American, French

Servings: Yield 2 quarts soup

Calories: 321kcal

Author: Sally Cameron

Equipment

5 ½ quart Dutch oven or other large, heavy similar pot

Ingredients

2 tablespoons unsalted butter
2 pounds leeks buy extra to make up for the dark green tops that are discarded
2 ounces dry white wine optional
½ teaspoon sea salt
2 pounds gold potatoes
2-3 lrge garlic cloves
2 teaspoons chopped fresh thyme leaves or 1 teaspoon dried
1 large bay leaf
3-4 cups low sodium chicken broth sub vegetable broth
½-3/4 cup canned coconut milk or dairy heavy cream optional
1 lemon, juiced optional
¼ teaspoon white pepper for no black specks

Optional garnishes (per bowl)

1 teaspoon chopped chives
1 tablespoon croutons, GF or not recipe on this site
1 teaspoon drizzled olive oil
2 teaspoons crisp crumbled bacon

Instructions

Prep vegetables

Trim off the dark green tops and a thin slice of root from the leeks. Split lengthwise and rinse under cold water to remove any grit. Pat dry, then slice crosswise into thin pieces. Peel (or not) and cut potatoes into ¾–1-inch chunks.

Saute the leeks

Melt butter in a large heavy pot (5½-qt Dutch oven) over medium-low heat. Add leeks and cook gently, without browning, stirring as needed, 8–10 minutes until soft and glossy. Stir in garlic, thyme, and bay leaf; cook 1 minute until fragrant. (Optional) Add the wine and simmer 1–2 minutes to reduce.

Add potatoes

Stir in potatoes to coat well; season with salt. Cover and cook on low 7–8 minutes to start them softening and absorbing the aromatics.

Add broth and simmer

Pour in 3 cups broth—just to cover. Bring to a gentle simmer, cover, and cook on low until potatoes are very tender when pierced with the tip of a paring knife, 10–15 minutes. Uncover and simmer a few minutes more to slightly reduce and thicken. Remove the bay leaf.

Finish and puree soup

Off heat, purée with a blender or immersion blender in the pot until velvety (or blend half the soup and return it for a rustic texture). Adjust thickness with extra warm broth if needed. Season to taste with additional salt, a little white pepper, and a small squeeze of lemon to brighten.

Enrich (optional)

For extra silkiness, stir in ½–¾ cup full-fat canned coconut milk, plant-based cream substitute, heavy cream, or half-and-half off heat. Garnish as desired.

Notes

Allergic to coconut milk? – Use an unsweetened non-dairy cream alternative, such as oat cream, cashew cream, or almond cooking cream.
Prefer dairy? – Stir in some cream or half-and-half, or swirl Greek yogurt for tang and added protein.
Texture – Puree until silky smooth, or leave part of it chunky for a more rustic style.

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