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Potato Leek No-Cream Soup

Potato Leek No-Cream Soup

This Potato Leek No-Cream Soup is a comforting dish made with wholesome ingredients for a delicious experience.
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Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Course: Snacks & Starters
Cuisine: American
Keyword: Comfort Food, Healthy Soup, No-Cream Soup, Plant-Based, Potato Leek Soup
Servings: 4 bowls
Calories: 180kcal

Equipment

  • Large pot
  • Immersion blender

Ingredients

For the Soup

  • 2 large leeks sliced
  • 4 medium potatoes diced
  • 4 cups vegetable broth homemade or low-sodium
  • 2 tablespoons olive oil for sautéing
  • 1 teaspoon salt adjust to taste
  • 1 teaspoon pepper freshly ground

Instructions

How to Make Potato Leek No-Cream Soup

  • Heat olive oil in a large pot over medium heat, letting it warm up just enough to coat the bottom.
  • Sauté the sliced leeks for about 5 minutes, until they become soft and fragrant.
  • Add the diced potatoes to the pot, stirring everything together. Cook for an additional 3 minutes.
  • Pour in the vegetable broth and turn the heat up to bring it to a gentle boil.
  • Reduce the heat to low and simmer for 20 minutes, until the potatoes are tender.
  • Blend the soup using an immersion blender until smooth and creamy.
  • Season with salt and freshly ground black pepper to taste.
  • Serve hot in your favorite soup bowls.

Notes

Optionally, garnish with fresh parsley for added flavor.

Nutrition

Serving: 1bowl | Calories: 180kcal | Carbohydrates: 35g | Protein: 4g | Fat: 5g | Saturated Fat: 0.7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 300mg | Potassium: 600mg | Fiber: 4g | Sugar: 2g | Vitamin A: 10IU | Vitamin C: 50mg | Calcium: 2mg | Iron: 8mg
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