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This flavourful Creamy Leek and Potato Soup made without cream is healthy and delicious. Serve it with Garlic Parmesan Crostini for a special occasion dinner.Jump to Recipe Print Recipe
This post was sponsored by Vitamix — All opinions expressed are my own.
There's nothing more comforting than a hot bowl of soup on a cold day. Creamy potato and leek soup is a classic and popular soup. This version of the soup made with no cream is healthy, delicious and so easy to make.
This Creamy Leek and Potato Soup is made silky smooth by puréeing it in a Vitamix blender. No cream or milk is needed to get this soup creamy, once blended, the potatoes in the soup make it ultra-smooth.
This soup recipe is filled with veggies such as carrots, celery, leek and potatoes and has tons of flavour.
How to Make Leek and Potato Soup from Scratch
This Creamy Leek and Potato Soup with Garlic Parmesan Crostini is hearty and tasty. It would make a wonderful first course at a holiday dinner.
The following is an overview of how to make this potato and leek soup. For precise amounts and directions please see the recipe card at the end of the post.
- Butter and extra-virgin olive oil
- Onion, yellow or white
- White potatoes
- Fresh garlic
- Chicken stock. Vegetable stock can be used for a vegetarian soup.
- Fresh thyme
- Salt, pepper and nutmeg
To make this potato soup flavourful, you'll need to start by sauteing some aromatic vegetables in a pot. Leeks, carrots, celery, onion and garlic are used to flavour the soup. Add the seasonings, and stirring occasionally to make sure the veggies cook evenly.
Once the vegetables start to soften you can add the potatoes and broth. I used boxed chicken broth to make this soup but you can also use vegetable broth for a vegetarian or vegan option.
Let the soup simmer until vegetables are tender. Adjust the seasonings to your taste and let the soup cool slightly before puréeing in your blender.
You can also use an immersion blender to purée this soup right in the pot. Be careful though, the soup will be hot!
If you like your soup creamy with chunks of veggies, simply purée part of the soup and then add it back to your big pot of soup. This will give you a thick soup with lots of texture.
How to Serve:
Serve this soup with slices of baguette or for special occasions you can serve it with Garlic Parmesan Crostini (see directions below). For a lighter meal, you can serve this soup with a side salad.
How to Store:
Refrigerate leftover soup in a covered container for up to 4 days. Reheat soup over medium-low heat, stirring occasionally until the soup is hot. If the soup has thickened, just add a bit of broth or water to thin it out. Taste and adjust seasoning before serving.
If you're looking for more delicious recipes to make in your blender why not try this Butternut Squash and White Bean Dip, it makes a delicious appetizer or side dish and would be perfect for using up any leftover crostini!
More Healthy Soup Recipes
- Creamy Asparagus Soup
- Sweet Potato and Red Lentil Soup
- Easy Black Bean Soup
- Cauliflower, Kale and Leek Soup
If you make this recipe let me know how it went for you in the comment section below. I'd love to know if you made any variations to the recipe and how it worked out. And if you take a picture, share it with me on Instagram by tagging #sweetandsavourypursuits, I love to see your photos!
Creamy Leek and Potato Soup
For Leek and Potato Soup:
- 1 tbsp. butter
- 2 tbsp. extra-virgin olive oil
- 1 medium onion diced
- 2 large leeks thinly sliced, white and light green parts only
- 2 carrots diced
- 2 celery stalks diced
- 4 lb. white potatoes peeled and diced, about 1.5 .
- 2 cloves medium garlic
- 8 cups chicken stock
- 2 sprigs of fresh thyme
- ½ tsp. sea salt
- ½ tsp. freshly ground pepper
- ½ tsp. freshly grated Nutmeg
For Garlic Parmesan Crostini:
- 1 French baguette thinly sliced on the diagonal
- 1 tbsp. extra-virgin olive oil
- 1 clove large garlic cut in half
- 4 tbsp. freshly grated Parmesan cheese
To make soup:
- In a heavy-bottomed pot, heat the butter and olive oil over medium-high heat.
- Add the onion, leeks, carrots, celery and garlic. Season with salt, pepper and nutmeg.
- Lower heat to medium and cook, stirring every few minutes, until vegetables soften, about 8 to 10 minutes.
- Add the potatoes and 8 cups of stock, bring to a boil and then reduce heat. Simmer soup until potatoes are tender, about 20 minutes.
- Adjust seasonings, let soup cool slightly.
- Remove the thyme sprig before pureeing soup in batches in your Vitamix, or other blender.
- If you prefer you could purée only part of the soup, so that you have a chunkier textured soup.
To make the Garlic Parmesan Crostini:
- Slice baguette into ½-inch rounds
- Rub tops of sliced baguette with cut garlic clove
- Lightly brush baguette slices with extra-virgin olive oil
- If desired top with freshly grated Parmesan
- Place under broiler until bread slices are toasted and cheese has melted (keep a close eye on them, this step doesn't take long!)
- If you like your soup creamy with chunks of veggies, simply purée part of the soup and then add it back to your big pot of soup. This will give you a thick soup with lots of texture.
- If you reheat leftovers, you may need to thin soup with a bit of water or leftover broth.
This post was originally published in September 2016. It has been updated with additional text.
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