This No Cream Potato Leek Soup is going to quickly become one of your favorite healthy tricks. It’s a very filling easy to make soup that is packed with veggies and is actually so good for you!

We are diving headfirst into a bowl of pure, unadulterated, potato-leeky goodness! And guess what? It’s Whole30 approved, which only means we’re ditching the dairy but not the deliciousness. We know this sounds like some sort of magic trick, but trust us you are going to love it.

The Trifecta of Goodness: Potato, Leek, and Garlic

Let’s talk about the stars of our recipe show, shall we? First up, the humble, often misunderstood, potato. Potatoes get a bad rap for being a “carb”. However, this root veggie is packed with potassium, vitamin C, and fiber. It’s like the Superman of the vegetable world, but with a softer, more comforting cape. While it is true that the potato is a “carb” (gasp!) it’s been proven that having a complex carb like the potato in your diet is actually good for you. It gives you nutrients and keeps you full and satisfied.

Then we have the leek, the sophisticated bougie cousin of the onion. Leeks bring a mild, slightly sweet flavor and are loaded with vitamins A and K. Think of them as the elegant sidekick. Leeks are bringing a touch of class to our soup party.

Last but certainly not least, garlic! This little powerhouse is essential when you are talking about eating right. It iis known for its immune-boosting properties and its ability to make everything taste better. We have yet to find a recipe that garlic did not immediately make better. This soup is no exception!

We Have a Bone Broth Boost

As we have mentioned, this is a no cream soup party! So we wanted to add something in it’s place that would not only be tasty but also good for you. We’re also throwing in some chicken bone broth for an extra punch of protein. This layer helps to make this soup a little stronger and more satisfying. Plus, bone broth is great for your gut health, so you can feel good about every spoonful.

No Cream Potato Leek Soup Pro-Tips: No Gummy Business

First thing you want to focus on is prepping your leeks. Leeks have a tendency to be very dirty and a little tricky to clean. The best way to prepare your leeks is to slice them very thin, and then put them into a bowl of water to let the dirt float to the bottom. Then you want to scoop them out and dry them on a paper towel before cooking.

We suggest using a large dutch oven or stock pot to make this soup. Then we suggest using an immersion blender because it’s easy to do and doesn’t require getting anything else dirty. However if you have a Vitamix or other blender to use then go for it!

Bone broth is not essential to this recipe, chicken or vegetable stock with also work. We just wanted to use bone broth to add a little extra protein and health benefits.

Now, let’s talk about the potatoes. We are suggesting you use Russet or Golden potatoes that can be diced smaller. We find they make the creamiest texture and are less likely to turn gummy. Nobody likes gummy potatoes. To keep your potatoes perfectly tender and not a sticky mess, here’s the secret: don’t overcook them! Keep an eye on them, and as soon as they’re fork-tender, pull them off the heat. However, we want you not to stress, gummy or not they will blend into the soup.

So, are you ready to whip up a batch of this creamy-without-the-cream potato leek soup? It’s healthy, it’s hilarious (in my opinion), and it’s guaranteed to warm you up from the inside out. Let’s get cooking!

Try Some of Our Other Veggie Soups

No Cream Potato Leek Soup

Recipe by Abuelas Cuban Counter

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• 2 large leeks

• 2 pounds white potatoes, peeled and diced (about 1kg)

• 4 garlic cloves, sliced

• 6 cups chicken bone broth

• 1 teaspoon dried or fresh thyme

• 2 bay leaves

• 1 teaspoon salt plus more to taste

• Black pepper to taste

• Chopped fresh chives or parsley for serving

• 2 tablespoons extra virgin olive oil

Directions

• Heat a dutch oven to medium high heat and add a little olive oil. Take your washed and thinly sliced leeks, and add them to the pan, season with a little salt and pepper, and let them cook for 3-5 minutes.
• Once the leeks start to soften, move them to the side and add in your garlic. Let that get golden, and mix everything together.
• Now add in your diced potatoes, bone broth, thyme and bay leaves. Bring it to a poil for 3-5 minutes and then lower the heat and let it simmer for 20 minutes, uncovered.
• Once the potatoes are fork tender, fish out the bay leaves and remove from heat.
• Using an immersion blender, blend everything together until smooth (or desired texture). Season with salt and pepper to taste.
• Garnish with a little parsley or fresh chives. Enjoy!