Let me tell you, there’s something incredibly comforting about a warm bowl of Potato Leek No-Cream Soup. Not only is it packed with wholesome goodness from the potatoes and leeks, but it’s also delightfully light—perfect for those days when you want something nourishing without the heaviness of cream. I still remember the first time I made this soup; my kitchen filled with the sweet, oniony aroma of sautéing leeks, and I couldn’t wait to take that first sip. It was a cozy evening, and the soup quickly became a staple in my home. Trust me, once you try it, you’ll appreciate how easy it is to whip up a healthy dish that doesn’t skimp on flavor. The combination of savory leeks and creamy potatoes creates a unique twist that you’ll crave again and again!

Ingredients List

To make the best Potato Leek No-Cream Soup, you’ll need some simple yet flavorful ingredients that come together beautifully. Here’s what you’ll need:

2 large leeks, sliced: These add a wonderful, mild onion flavor that’s essential to the soup.
3 medium potatoes, diced: I prefer Yukon Gold or Russets for their creaminess and texture.
4 cups vegetable broth: Use low-sodium broth for better control over the seasoning.
1 tablespoon olive oil: This helps sauté the leeks and bring out their sweetness.
Salt to taste: Essential for enhancing all those lovely flavors.
Pepper to taste: A little kick to balance the richness of the potatoes.

With these ingredients prepped, you’re all set to create a delicious, healthy soup that’s sure to warm your soul!

How to Prepare Potato Leek No-Cream Soup

Now, let’s dive into the magic of making this Potato Leek No-Cream Soup! It’s super simple, and I promise you’ll be enjoying a comforting bowl in no time. Here’s how to do it:

First, heat 1 tablespoon of olive oil in a large pot over medium heat. You want that oil nice and warm to bring out the flavors.
Next, toss in the sliced leeks and sauté them for about 5-7 minutes, or until they’re soft and fragrant. You’ll love the smell wafting through your kitchen!
Then, add in the diced potatoes and give everything a good stir for a few minutes. This helps to coat the potatoes in all that yummy leek goodness.
Now, pour in 4 cups of vegetable broth and bring it to a boil. Once it starts bubbling, reduce the heat and let it simmer for about 15-20 minutes, or until the potatoes are tender.
When the potatoes are soft, it’s time to blend! You can use an immersion blender right in the pot, or carefully transfer everything to a blender. Just ensure it’s smooth and creamy.
Finally, season with salt and pepper to taste, and give it a final stir. Serve it hot, and enjoy every spoonful!

It’s as easy as that! This soup is not only delicious but also brings a warmth that feels like a hug in a bowl.

Why You’ll Love This Recipe

Honestly, there are so many reasons to fall in love with this Potato Leek No-Cream Soup! I mean, who doesn’t want a dish that’s not only delicious but also comes with a side of health benefits? Here’s why you’ll find yourself making this soup over and over again:

Healthy and Nourishing: Packed with vitamins and nutrients from leeks and potatoes, it’s a guilt-free treat!
Super Simple to Make: With just a few easy steps, you’ll be enjoying your homemade soup in no time.
Flavorful and Satisfying: The natural sweetness of leeks combined with creamy potatoes creates a rich, comforting flavor.
Vegan Delight: Perfect for those following a plant-based diet, without sacrificing taste.
Versatile: Enjoy it as a starter, main dish, or even blend in some greens for added nutrition!

Trust me, once you whip up this soup, it’ll become a go-to in your kitchen!

Tips for Success

Making the perfect Potato Leek No-Cream Soup is all about those little details that can really elevate your dish! Here are some of my favorite tips to ensure success:

Don’t Rush the Leeks: Sautéing the leeks until they’re soft and fragrant is key. If you skimp on this step, you might miss out on that sweet flavor!
Choose the Right Potatoes: I love using Yukon Golds for their creaminess, but feel free to experiment! Just make sure they’re starchy enough to give your soup that velvety texture.
Blend It Smooth: For the best mouthfeel, blend until totally smooth. If you prefer a chunkier texture, you can reserve some potato chunks before blending.
Adjust Seasoning: Taste as you go! The right amount of salt and pepper can make all the difference, so don’t hesitate to adjust to your liking.
Store Wisely: If you have leftovers, let the soup cool before storing it in an airtight container. It’ll keep well in the fridge for about three days!

With these tips, you’ll be a Potato Leek No-Cream Soup pro in no time! Happy cooking!

Nutritional Information

When it comes to enjoying a delicious bowl of Potato Leek No-Cream Soup, you can feel good about what you’re eating! Here’s a typical breakdown of the nutritional values per serving, which is about one cup of soup. Keep in mind that these are estimates, so actual values may vary a bit depending on your specific ingredients:

Calories: 150
Fat: 5g
Protein: 3g
Carbohydrates: 25g
Fiber: 4g
Sodium: 300mg
Sugar: 2g

This soup is not only low in calories but also a great source of fiber, making it a healthy addition to any meal. Plus, it’s vegan-friendly, so anyone can enjoy it without any guilt! Now that’s what I call a win-win!

FAQ Section

Got questions about making Potato Leek No-Cream Soup? I’ve got you covered! Here are some common queries that pop up:

Can I add cream to this soup? Absolutely! If you want a creamier texture, feel free to stir in a splash of cream or dairy-free alternative after blending. But honestly, the soup is fantastic without it!

What if I don’t have leeks? No worries! You can substitute with onions or shallots for a similar flavor. Just be mindful that the taste will be a little different.

Can I freeze the soup? Yes! This Potato Leek No-Cream Soup freezes beautifully. Just let it cool completely, then pack it in an airtight container. It’ll keep in the freezer for up to three months.

How do I make it more savory? You can add herbs like thyme or rosemary while it simmers, or toss in a bay leaf for added depth of flavor. Just remember to remove any whole herbs before blending!

With these tips, you’ll be well on your way to mastering this delightful soup! Enjoy every spoonful!

Storage & Reheating Instructions

Storing your Potato Leek No-Cream Soup is super easy, and it keeps quite well! Once you’ve enjoyed your delicious bowl, let any leftovers cool down to room temperature. Then, transfer the soup into an airtight container. It’ll stay fresh in the refrigerator for up to three days—perfect for a quick meal later in the week!

When it comes time to reheat, just pour the soup into a pot and warm it over medium heat, stirring occasionally. This helps maintain that lovely flavor and creamy texture. If it seems a bit thick after chilling, you can add a splash of vegetable broth or water to loosen it up. Heat until it’s steaming hot, and voilà! You’ve got yourself a cozy, warming dish ready to enjoy all over again!

Serving Suggestions

If you’re looking to elevate your Potato Leek No-Cream Soup experience, I’ve got some delightful serving suggestions that pair perfectly with this comforting dish! First up, a slice of crusty whole-grain bread or a warm baguette is an absolute must. It’s perfect for dipping and adds a nice texture contrast.

For a heartier meal, consider serving the soup alongside a fresh salad. A simple mixed greens salad with a zesty vinaigrette can brighten up the flavors and add a refreshing crunch. If you’re in the mood for something more indulgent, a side of cheesy garlic toast can elevate your soup to a whole new level of yum!

Lastly, don’t hesitate to garnish your soup with a sprinkle of fresh herbs like chives or parsley for an extra pop of color and flavor. Trust me, these little touches make all the difference and turn a delicious bowl of soup into a truly memorable meal!

Potato Leek No-Cream Soup: 5 Ways to Warm Your Soul

Author: Lisa
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 4 servings 1x
Category: Soup
Method: Stovetop
Cuisine: French
Diet: Vegan

Print Recipe

Description

A healthy and flavorful soup made with potatoes and leeks, without cream.

Ingredients

Scale

2 large leeks, sliced
3 medium potatoes, diced
4 cups vegetable broth
1 tablespoon olive oil
Salt to taste
Pepper to taste

Instructions

Heat olive oil in a pot over medium heat.
Add leeks and sauté until soft.
Add potatoes and stir for a few minutes.
Pour in the vegetable broth and bring to a boil.
Reduce heat and simmer until potatoes are tender.
Blend the soup until smooth.
Season with salt and pepper.
Serve hot.

Notes

This soup can be stored in the refrigerator for up to three days.
For a thicker consistency, use less broth.
Garnish with herbs if desired.

Nutrition

Serving Size: 1 cup
Calories: 150
Sugar: 2g
Sodium: 300mg
Fat: 5g
Saturated Fat: 0.5g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 4g
Protein: 3g
Cholesterol: 0mg

Keywords: Potato Leek No-Cream Soup

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