This creamy leek and potato soup no cream recipe is made with tender leeks, starchy potatoes, fresh thyme, and vegetable stock. The potatoes naturally thicken the soup for a velvety, smooth texture. Ready in just 40 minutes, it serves 6.
I love making this on chilly evenings when I want something warming but light. It is one of those soups that proves you do not need cream for a rich, satisfying bowl.
Leek and Potato Soup No Cream Ingredients
- 1 tbsp olive oil or butter
- 2 large leeks (about 500g), trimmed and finely sliced
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 kg floury potatoes (such as Maris Piper), peeled and roughly chopped
- 1 litre vegetable or chicken stock
- 1 tsp fresh thyme leaves or 1/2 tsp dried thyme
- Salt and freshly ground black pepper
- Fresh parsley or chives, to garnish
How To Make Leek and Potato Soup No Cream
- Wash and slice the leeks: Trim the dark green tops and roots. Slice the leeks in half lengthwise, fan them open, and rinse under cold running water to remove any trapped grit. Slice finely.
- Soften the aromatics: Heat the oil or melt the butter in a large, heavy-bottomed pot over medium heat. Add the leeks and onion, then cook gently for 8 to 10 minutes, stirring now and then, until soft but not coloured. Stir in the garlic and cook for 1 minute more.
- Simmer with potatoes and stock: Tip in the potatoes, pour in the stock, and add the thyme. Season lightly with salt and pepper. Bring to a boil, then lower the heat, cover, and simmer for 15 to 20 minutes until the potatoes break apart easily.
- Blend until creamy: Take the pot off the heat and blend with a stick blender until completely smooth. The potato starch thickens the soup naturally, giving it a creamy body without any cream.
- Check seasoning and serve: Taste the soup and add more salt or pepper as needed. Ladle into warm bowls and finish with a scattering of fresh parsley or chives.
What Are the Best Tips for Leek and Potato Soup No Cream?
- Clean your leeks properly: Leeks trap grit between their layers. Slice them first, then soak in a bowl of cold water and swirl to release any dirt before draining.
- Choose the right potatoes: Starchy varieties like Maris Piper or King Edward break down when blended, creating a naturally thick and creamy soup. Waxy potatoes like new potatoes will not thicken the soup as well. If you enjoy leek-based recipes, the same rule applies for pie fillings.
- Avoid over-blending: Blend just until smooth. Over-blending can make the potato starch turn the soup gluey rather than creamy.
- Season at the end: Potatoes absorb a lot of salt during cooking. Add a small amount at the start, then taste and adjust right before serving.
What Goes Well With This Soup?
This rustic soup pairs beautifully with a slice of crusty bread for dipping. For a heartier meal, serve it alongside a grilled cheese sandwich or a simple side salad. A drizzle of extra olive oil or a handful of toasted croutons on top adds a nice finishing touch.
If you are in the mood for a soup spread, try serving it with a bowl of pea and ham soup or a warming chicken soup for variety.
How Should I Store Leftovers?
Let the soup cool completely before transferring it to an airtight container. It keeps well in the fridge for up to 4 days. Reheat gently on the hob, adding a splash of stock if it has thickened.
This soup also freezes well for up to 3 months. Pour cooled soup into freezer-safe containers, leaving a little room at the top for expansion. Thaw overnight in the fridge before reheating on the hob.
Nutrition Facts
- Serving Size: 1 cup (approximate)
- Calories: 150 kcal
- Total Fat: 5g
- Saturated Fat: 1g
- Cholesterol: 0mg
- Sodium: 450mg
- Total Carbohydrate: 25g
- Dietary Fibre: 4g
- Sugars: 3g
- Protein: 4g
Frequently Asked Questions
Is leek and potato soup without cream healthy? Yes, it is naturally low in fat and calories since the potatoes create the creamy texture instead of cream. A typical serving has around 150 kcal and just 5g of fat.
Can I make this soup in a slow cooker? Cook the leeks, onion, and garlic on the hob first, then transfer to the slow cooker with potatoes, stock, and seasoning. Cook on low for 3 to 4 hours or high for 1.5 to 2 hours, then blend.
How does this compare to Mary Berry’s leek and potato soup? Mary Berry’s version often includes double cream and a smoother finish. This Hairy Bikers recipe skips the cream entirely and relies on starchy potatoes for body.
Can I add other vegetables to this soup? You can stir in a handful of watercress, spinach, or peas in the last few minutes before blending. These add colour and extra nutrients without changing the core flavour.
What if I want a richer, creamier version? Try the leek and potato soup with milk variation, which adds milk for extra richness while still keeping it lighter than cream-based versions.
You May Also Like:
- Hairy Bikers Leek and Potato Soup With Milk Recipe
- Hairy Bikers Red Pepper and Lentil Soup Recipe
- Hairy Bikers Mushroom Soup Recipe
Hairy Bikers Leek and Potato Soup No Cream Recipe
Description
This creamy leek and potato soup no cream recipe uses starchy potatoes and vegetable stock for a naturally thick, velvety texture. Ready in 40 minutes and serves 6.
Ingredients
Instructions
- Wash and slice the leeks: Trim the dark green tops and roots. Slice in half lengthwise, fan open, and rinse under cold water to remove grit. Slice finely.
- Soften the aromatics: Heat the oil or melt the butter in a large pot over medium heat. Add the leeks and onion, cook gently for 8 to 10 minutes until soft but not coloured. Stir in the garlic and cook for 1 minute more.
- Simmer with potatoes and stock: Add the potatoes, stock, and thyme. Season lightly, bring to a boil, then lower the heat, cover, and simmer for 15 to 20 minutes until the potatoes break apart easily.
- Blend until creamy: Take the pot off the heat and blend with a stick blender until completely smooth. The potato starch thickens the soup naturally without any cream.
- Check seasoning and serve: Taste and add more salt or pepper as needed. Ladle into warm bowls and finish with fresh parsley or chives.
