Creamy Leek and Potato Soup Without Heavy Cream
This creamy leek and potato soup gets its smooth texture from potatoes and milk, so you can make a comforting autumn meal without heavy cream. Cook the leeks slowly until soft, blend the soup carefully, then adjust its thickness to suit your taste. Use plant-based milk for a dairy-free version or add beans for more protein.
Creamy leek and potato soup recipe
This recipe serves four and uses simple ingredients. For the best flavour, soften the leeks gently without browning them; their mild sweetness is the base of the soup.
Ingredients
- 2 tablespoons olive oil or butter
- 3 medium leeks, white and pale green parts, cleaned and sliced
- 1 small onion, chopped (optional)
- 2 garlic cloves, finely chopped
- 700 g potatoes, peeled and cut into roughly 2 cm cubes
- 1 litre vegetable stock, preferably lower-salt
- 250 ml milk or unsweetened plant-based milk
- ½ teaspoon salt, plus more to taste
- Black pepper, to taste
- Chopped chives or parsley, to serve (optional)
Method
- Clean the leeks. Trim off the roots and tough dark green tops. Slice the remaining leeks lengthways, then rinse between the layers to remove grit. Slice them thinly.
- Soften the vegetables. Warm the oil or butter in a large saucepan over low to medium-low heat. Add the leeks and optional onion with a small pinch of salt. Cook for 8–10 minutes, stirring often, until soft and glossy. Lower the heat if they start to brown.
- Add the potatoes and stock. Stir in the garlic and cook for about 30 seconds. Add the potatoes and stock. Bring to a gentle boil, then reduce the heat and simmer uncovered for 15–20 minutes, until the potatoes are easily pierced with a knife.
- Blend until smooth. Take the pan off the heat. Blend with an immersion blender until smooth, keeping the blender head submerged. If using a countertop blender, work in small batches and follow the safety guidance below.
- Add milk and season. Stir in the milk. Rewarm the soup gently over low heat without letting it boil. Taste and add pepper and more salt as needed.
- Adjust and serve. If the soup is too thick, stir in stock or milk a little at a time. If it is too thin, simmer it gently for a few minutes, stirring frequently. Serve with chopped herbs if you like.
How to keep leeks sweet and avoid burning
Leeks can turn bitter if they brown or scorch. Start them over low to medium-low heat, stir regularly, and give them time to soften. A pinch of salt helps draw out moisture. If the pan looks dry, add a tablespoon of water rather than turning up the heat.
Wash sliced leeks thoroughly because soil can hide between the layers. Cutting the potatoes into similar-sized pieces also helps them cook evenly, so the soup blends without firm or undercooked chunks.
Blend safely and get the texture you want
Let the soup stop bubbling before blending. With an immersion blender, keep the blade guard below the surface and start on a low setting to reduce splashing. Move the blender slowly through the pan, and keep your free hand away from the blades.
For a countertop blender, hot liquid can build pressure. Check the appliance instructions, leave room for steam, and blend in small batches. Do not seal hot soup in a blender jar unless the manufacturer says it is safe.
Potatoes make this soup naturally thick. Add extra stock or milk gradually for a lighter consistency; for a thicker bowl, simmer the blended soup briefly. Avoid prolonged vigorous blending, which can make potato soup gummy.
Dairy-free and protein-rich variations
For a dairy-free soup, use olive oil and unsweetened oat, soy or other plant-based milk. Choose an unflavoured variety so it does not make the soup taste sweet. Add it after blending and warm the soup gently.
For extra protein, stir in a drained and rinsed can of white beans, such as cannellini beans, before blending. You can also leave some beans whole and fold them in after blending for a more textured soup. If you add beans, check the seasoning again before serving.
Other easy adjustments include adding a small carrot with the potatoes for a sweeter flavour or topping each bowl with toasted seeds for crunch. Keep additions modest so the leeks remain the main flavour.
Store and reheat leftovers
Cool leftovers promptly, then transfer them to a covered container and refrigerate. Use within three days. For longer storage, freeze in portions for up to three months; thaw overnight in the refrigerator when possible. The texture may change slightly after freezing, so stir well after reheating.
Reheat only the portion you plan to eat, in a saucepan over low to medium-low heat, stirring often until steaming hot throughout. Add a splash of stock or milk if the soup has thickened. Avoid repeatedly cooling and reheating the same batch.
Source: Editorial research
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