Chunky Leek and Potato Soup (No Cream) - My Gorgeous Recipes (2024)

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Chunky Leek and Potato Soup with no cream added, a healthy and nutritious vegetarian soup that the whole family can enjoy. It's ready in about 20 minutes or so, it's super easy to make, and delicious too.

Chunky Leek and Potato Soup (No Cream) - My Gorgeous Recipes (1)

Winter might be behind us, but a bowl of soup is always welcome, especially when we keep picking up all sorts of random bugs and viruses that make us poorly.

And when I feel like I can't eat anything heavy, this leek and potato soup is heaven in a bowl. It's big on flavours, light, but filling at the same time, and dead easy to make. No need for any fancy ingredients here, just a few veggies, a bit of broth, some simple seasoning, and you get the best soup you could ask for.

Unlike the classic leek and potato soup, which uses milk and cream, and is usually blended to a smooth texture, my chunky soup only uses broth. And the veggies are cooked until tender, but left to their nice chunky texture. It's lighter, and as tasty as the traditional version.

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  • How to make chunky leek and potato soup with no cream
  • How long does the soup last in the fridge?
  • What are the best herbs for this soup?
  • Other vegetable soup recipes
  • Chunky Leek and Potato Soup (No Cream)
Chunky Leek and Potato Soup (No Cream) - My Gorgeous Recipes (2)

How to make chunky leek and potato soup with no cream

This soup can be ready in just about 20 minutes, and that's from scratch.

  • peel, wash and chop the potatoes and carrots, wash and chop the leek, both white and green parts will be used
  • heat up the olive oil, add the butter and allow it to melt

For a vegan-friendly recipe, you can only add olive oil, otherwise the butter gives a richer flavour, and goes very well with the leeks.

  • sautee the leeks for 2-3 minutes until they begin to soften

This really brings out some fantastic flavours, and takes the soup to a whole new level.

  • add the potatoes and carrots, give it a good stir, then add the broth/stock, and let to cook for 12-15 minutes until the veggies are tender

If you'd like to keep the soup vegetarian, use vegetable broth, otherwise, for even more flavour, the chicken broth will work wonders.

  • add the tomato paste, season well and add the herbs

And that's it, a fantastic soup for the whole family. I can guarantee you that even fussy little ones will absolutely love it!

Chunky Leek and Potato Soup (No Cream) - My Gorgeous Recipes (3)

How long does the soup last in the fridge?

If kept in a good plastic container, the soup will be ok for 2-3 days. My fussy-pants girls don't like having the same dish for lunch and dinner, so, if I have leftovers from lunch, we usually serve them the next day, rather than the same day for dinner.

You can definitely freeze the soup as well, and it should last for a few months without any problem. But be mindful that the texture of the potatoes might change, and become slightly mushy when heat up.

What are the best herbs for this soup?

Less is more sometimes, and rather than going for stronger spices, l like to taste the very flavours of the vegetables used. I usually go for fresh parsley to finish the soup off, and dry mixed herbs just before the soup is ready. If you don't happen to have mixed herbs, or Italian herbs, thyme is the next best thing.

Other vegetable soup recipes

Yellow Split Pea Soup

Cream of Garlic Soup

Roasted Asparagus Soup

Chunky Leek and Potato Soup (No Cream) - My Gorgeous Recipes (4)

If you’ve liked myCHUNKY LEEK AND POTATO SOUP WITHOUT CREAM or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can alsoFOLLOW MEonFACEBOOK,INSTAGRAMandPINTERESTto see more delicious food and what I’m getting up to.

Chunky Leek and Potato Soup (No Cream) - My Gorgeous Recipes (5)

Chunky Leek and Potato Soup (No Cream)

Chunky Leek and Potato Soup with no cream added, a healthy and nutritious vegetarian soup that the whole family can enjoy. It's ready in about 20 minutes or so, it's super easy to make, and delicious too.

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Course: Soup

Cuisine: British

Prep Time: 2 minutes minutes

Cook Time: 18 minutes minutes

Total Time: 20 minutes minutes

Servings: 2 servings

Calories: 382kcal

Author: Daniela Apostol


  • 1 leek, trimmed
  • 4 potatoes
  • 1 large carrot
  • 3 cups vegetable stock/broth
  • 1 tablespoon tomato paste
  • 1 teaspoon dried mixed herbs (basil, marjoram, oregano)
  • 1 teaspoon olive oil
  • 1 tablespoon butter
  • ½ teaspoon salt
  • teaspoon black pepper
  • 1 tablespoon chopped fresh parsley

Metric - US Customary


  • Peel, wash and chop the potatoes and carrots.

  • Wash the leek, and chop it as well.

  • Heat up the oil, add the butter and allow it to melt.

  • Add the chopped leek, and sautee for 2-3 minutes until it softens, then add the carrot and potatoes and give it a good stir.

  • Add the stock/broth and cook with the lid on for 12-15 minutes until the veggies are tender.

  • Season with salt and pepper, add the tomato paste and mixed herbs, and garnish with fresh parsley.



Calories: 382kcal | Carbohydrates: 68g | Protein: 12g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 2178mg | Potassium: 2018mg | Fiber: 12g | Sugar: 7g | Vitamin A: 7045IU | Vitamin C: 60mg | Calcium: 164mg | Iron: 15.2mg

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Chunky Leek and Potato Soup (No Cream) - My Gorgeous Recipes (2024)


How do you thicken potato soup without cream? ›

Add Flour Or Cornstarch

Instead, ladle a small amount of broth into a separate bowl and let it cool. Add a few tablespoons of flour or cornstarch to the bowl and whisk until it's blended smooth. Next, bring the soup to a simmer and add the mixture back to the pot. Pro tip: Don't dump in the entire mixture at once.

How can I thicken my leek and potato soup? ›

Add flour or cornflour

Put a tablespoon of either into a small bowl and stir in 2-3 tbsp of the soup until you have a smooth mixture. Stir this back into the soup and bring it to a simmer. Cook for a few minutes to allow the starch granules to burst to thicken, and to cook out any flour flavour.

Why is my leek and potato soup bland? ›

Although leeks are known for its powerful taste, your potato and leek soup can occasionally come out bland. The reasons are usually two: you didn't season your soup at all, worrying it might be too salty because of the leeks; or you added to much water for the stock.

Why is my potato leek soup gummy? ›

Why is my potato leek soup gummy? Potatoes should be diced in similar size so they cook evenly, but don't drive yourself crazy getting them teeny-tiny. If they're too small, you risk the potatoes releasing too much starch, which can make the soup gummy when pureed.

What is a good thickener for potato soup? ›

Cornstarch. Cornstarch is a very effective thickener, and a little bit can go a long way. Add cornstarch to a small amount of cold water or other liquid (wine or stock) and whisk into a thick slurry. Then the slurry can be stirred into a simmering soup, a bit at a time to set the final consistency.

What is the best thickening agent for potato soup? ›

Cornstarch is not the only thickening agent you can use. Other alternatives include flour, arrowroot powder, instant mashed potatoes, or even pureed vegetables like cauliflower or cooked oats. Each of these options will add thickness to your soup while imparting its own unique taste and texture.

Can I add milk to soup to make it creamy? ›

Milk or Half-and-Half: This is the other magical ingredient that turns your homemade chicken noodle soup into the creamiest soup ever. Use 1 cup of whole milk or 1 cup of half-and-half.

How to make leek and potato soup Mary Berry? ›

Mary Berry's Potato Leek Soup
  1. Melt butter in a large saucepan over medium heat. Add leeks, and cook, covered, stirring often, until softened, 4 to 6 minutes. ...
  2. Stir in broth, salt and pepper. ...
  3. Carefully transfer soup to a blender. ...
  4. Ladle soup into individual bowls.
Nov 27, 2016

Why isn't my potato soup creamy? ›

Why isn't my potato soup creamy? Most creamy soups require you to add dairy of some sort into it. If you're finding your soup is too thin adding milk, add in cream instead, or whole milk.

Why has my leek and potato soup gone brown? ›

It looks as though some of your potatoes might have got a bit scorched. Did you fry them off before adding the liquid? The colour from the browned potatoes could be what is turning it brown.

How do I increase the depth of flavor in soup? ›

Add acidic ingredients.

Foods that have a great deal of acidity, like lemon juice, vinegar, white wine, and tomato puree, can help liven up the flavor of bland-tasting bone and other broths. "The acidity of these ingredients works to complement and enhance the broth's flavors, not mask it.

How do I add flavor to bland potato soup? ›

Adding an acid like vinegar or lemon juice and incorporating fresh herbs can also help add flavor to a potato soup. While you may not need to implement all of these strategies, it's good to keep them in the back of your mind for when you realize your next pot of soup needs a flavor boost.

Why does my leek and potato soup taste bitter? ›

Add the leeks to the pot, lowering the heat if necessary and saute for 10-15 minutes , or until soft and translucent. Be careful not to burn the leeks, as they will impart a bitter taste to the soup. The excess liquid from cleaning the leeks should help prevent any burning.

How do you fix gummy potato leek soup? ›

It turns out, then, that contrary to internet opinion, it is possible to redeem your potato leek soup if somehow it becomes gluey. Ladle some into a freezer bag, freeze it flat, thaw it, and pour off the water.

How do you keep potato soup from getting gummy? ›

This starch will bond with the broth, causing the body of the soup to become slimy. To guard against this, it is best to mash the potatoes into the soup with a potato masher or a large fork, or to run the soup solids through a food mill to crush them.

What to do if my potato soup is too watery? ›

To thicken potato soup without creating lumps, you can use a roux made of equal parts butter and flour. Melt the butter in a separate pan, add the flour, and whisk until smooth. Slowly whisk the roux into the soup, and let it simmer until thickened.

How do you thicken soup naturally? ›

Mash beans, lentils, rice, or bread.

Rice, lentils, and beans release a lot of starch and naturally thicken soups simply from simmering, but you can also mash half the cooked rice/lentils/beans before adding to the soup for a simple way to thicken your dish.

How do you thicken soup without milk or cream? ›

Simply filling your soup with rice or potatoes for an extended time is enough to release starch and help thicken it, giving you a creamy consistency, dairy-free.

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