The Best Leek And Potato Soup (Without Cream!)
Autumn is here and with that means one thing only, soup seasons! Today we are bringing a classic to the blog with our leek and potato soup, however, there is no cream in sight for this recipe. Making it perfect for those who are not a fan of soups packed with heavy cream or for those following plans such as Slimming World or other calorie diets. I just don’t think there is anything better than a bowl of delicious soup and this easy potato leek soup is going to be giving all the other soup recipes a a run for their money with soup season here to stay!
I make this leek and potato soup using our Morphy Richards soup maker, however, it can be made on the hob on medium heat and blended with an immersion blender if you don’t have a soup maker. I will pop down the instructions on how to do this after the recipe, so please don’t go out and buy another appliance if you will not get the most out of the money.
One of my favourite things about soups is you are able to adapt them to suit your taste preference and what you have in stock. For example, although this recipe uses vegetable stock and is perfect for vegetarians, if I only had chicken stock or chicken broth, I would be able to replicate the recipe using that, however, it would alter the final taste.
Let’s get to the recipe!
Leek And Potato Soup
Ingredients
- 500g Potatoes - I used Maris Piper
- 200g Leeks - finely sliced
- 1 Onion - chopped
- 1 Vegetable stock cube
- 900ml Boiling water
- Salt and pepper to season
Instructions
- Pop all of the ingredients in the soup maker (there is no need to saute!)
- Set off on smooth soup.
- Enjoy!
Notes
If you do not have a soup maker, this can be made on the hob.
Simply sautee the onions and leek in a little oil or butter until soft. Add in the rest of the ingredients and simmer for 25 minutes. Blend with an immersion blender or hand blender and enjoy!
Can you make this soup on the hob?
You can make this soup on the hob if you don’t have a soup maker. I would make the slight adjustment and sautee the onion and leek off in a little olive oil or a little butter in a large pot over medium-high heat first before adding in the rest of the ingredients and then cook for approximately 25 minutes. If you add cold water rather than warm water to your pan, you may want to give it a little longer to cook. If you want your potatoes to be cooked through, there should be no need for a potato masher to help!
You can then blend in a regular blender, stand blender or with an immersion blender and enjoy!
Can you make leek and potato soup without cream?
Yes, you can!
Now you are probably wondering if this recipe is going to turn out a little watery however the potatoes are what give this the perfect creamy texture. We use Maris Piper potatoes as they give it a great consistency however, if you are one of our readers from over the pond, substitute these for either Russet potatoes or Yukon Gold potatoes. These have the same starchy consistency as Maris Pipers.
Is this recipe easy to adapt?
Absolutely!
This comforting soup is perfect as it is served with some warm crusty bread or just on its own. However, if you want to make some adaptions to it, here are some of our suggestions on ways to give it a little tweak should you want to try them out.
- Herbs – This is a great way to change up the flavour and bring a little difference to your soup. Things such as fresh thyme (or even dried thyme sprigs), basil or even a little rosemary give it such a lovely flavour. Fresh herbs taste great but dried herbs are just as nice.
- Sour cream or cream – If you want to give your dish a little swirl of cream when serving, both of these work well on top of the hot soup.
- Cheese – How about topping your soup with a little cheddar cheese? We all know that cheese and onion are the perfect match!
- Black pepper – Now I know you are seasoning the soup in the original recipe, but if you want to give it a little extra kick of heat, turn up the black pepper in this recipe!
How to store homemade soup
Once you have made your delicious homemade soup, allow it to cool completely and then store it in an airtight container in the fridge, consume this within 3 days of it first being made. This soup is a great recipe for meal prep and lunches on the go, there is nothing better than a bowl of soup on a chilly day at work. Make sure you just reheat it completely before enjoying it.
Whether you are planning to enjoy this soup recipe for lunch or maybe even a quick midweek meal, it is hearty and comforting in a bowl!
If you give this creamy potato leek soup recipe a try I would love for you to leave a comment as to how you found it.
