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Creamy Leek and Potato Soup

This flavorful Creamy Leek and Potato Soup made without heavy cream is healthy and delicious. Serve it with Garlic Parmesan Crostini for a special occasion dinner.

This post was sponsored by Vitamix — All opinions expressed are my own.

Bowls of Creamy Leek and Potato Soup served with Garlic Parmesan Crostini on the side.

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 Creamy Leek and Potato Soup is made silky smooth by puréeing it in a Vitamix blender. No heavy cream or milk is needed to get this soup creamy, once blended, the potatoes in the soup make it ultra-smooth.

Top view of a bowl of Creamy Leek and Potato Soup.

This is a great recipe for a creamy soup without all the additional calories from heavy cream. 

This savory soup is similar to traditional potato leek soups or the French classic, potage parmentier, but also includes veggies such as carrots and celery for additional flavor.

Creamy Leek and Potato Soup in bowl.
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How to Make it

This creamy potato leek soup is hearty and tasty. The following is an overview of the ingredients and how to make this potato and leek soup. For precise amounts and directions please see the recipe card at the end of the post.

Ingredients Overview:

  • Butter and extra-virgin olive oil
  • Onion: Yellow or white 
  • Leeks: Do not use the dark green parts.
  • Carrots
  • Celery
  • Potatoes: I like to use Russet potatoes or Yukon gold potatoes.
  • Fresh garlic
  • Chicken stock: Vegetable stock can be used for a vegetarian soup. For a vegan soup, omit the butter.
  • Sea salt, black pepper and nutmeg
  • Fresh thyme sprigs

Steps Overview:

  1. Start by adding olive oil and butter to a large pot. Add the chopped leeks, carrots, celery, onion and garlic to the soup pot. Add the seasonings and two sprigs of thyme, and sauté with the vegetables stirring occasionally to make sure the veggies cook evenly.
  2. 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.
  3. Let the soup simmer until vegetables are tender. Adjust the seasonings to your taste, remove the sprigs of thyme and let the soup cool slightly before adding soup to your Vitamix container or other high-speed blender and blending until smooth. You can also use an immersion blender to purée this soup right in the pot. Be careful though, the soup will be hot!

Tip: If you like your soup creamy with chunks of veggies, simply purée only 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.

Creamy Leek and Potato Soup with Garlic Parmesan Crostini

Serving Suggestions

This delicious soup would make a wonderful first course at a holiday dinner. You can make it extra fancy by topping the bowls of puréed potato soup with a dollop of crème fraîche. Serve it with some Garlic Parmesan Crostini (recipe is in the recipe card below). For a lighter meal, you can serve this soup as the main dish with a side salad. 

Storage Instructions

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 Soup Recipes

Bowl of creamy potato leek soup.

Creamy Leek and Potato Soup Recipe

This flavorful Creamy Leek and Potato Soup made without heavy cream is silky smooth and delicious. Serve it with Garlic Parmesan Crostini for the ultimate soup dinner.
4.80 from 10 votes
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Soup
Cuisine American
Servings 6 -8
Calories 570 kcal

Ingredients
  

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 pound 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

Instructions
 

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 1/2-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!)

Notes

  1. 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.
  2. If you reheat leftovers, you may need to thin soup with a bit of water or leftover broth.

Nutrition

Calories: 570kcalCarbohydrates: 79gProtein: 24gFat: 18gSaturated Fat: 5gCholesterol: 23mgSodium: 1102mgPotassium: 1822mgFiber: 10gSugar: 8gVitamin A: 4125IUVitamin C: 42.7mgCalcium: 279mgIron: 12.6mg
Keyword Creamy Leek and Potato Soup, No Cream Leek and Potato Soup, Potato and Leek Soup
Tried this recipe? Have any questions, comments or suggestions? Leave a comment below!Mention @sweetandsavourypursuits or tag #sweetandsavourypursuits!

This post was originally published in September 2016. It has been updated with additional text.

4.80 from 10 votes (10 ratings without comment)
Recipe Rating




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HapaNomNom

Wednesday 5th of October 2016

My mom used to make potato and leek soup and I always loved it! Sadly, I don't think I've had it since I was a kid - that has to change! This looks just spectacular and paired with the garlic parm crostini, to die for! Must make this!

Sweet and Savoury Pursuits

Thursday 20th of October 2016

Thanks Kathleen!

Alida | Simply Delicious

Monday 3rd of October 2016

That is a Winter warmer right there. Love the idea of serving it with garlicky crostini! Just lovely Fida.

Sweet and Savoury Pursuits

Monday 3rd of October 2016

Thanks so much Alida!

nancyc

Tuesday 27th of September 2016

The soup sounds so good and the garlic parmesan crostini sounds wonderful!

Sweet and Savoury Pursuits

Monday 3rd of October 2016

Thank you Nancy! I have to say, I love dipping the crostini in the soup, it's so good!

Louise Crosby

Monday 26th of September 2016

This looks so pretty. I love leek and potato soup, and the cheesy crostini would go with it perfectly!

Sweet and Savoury Pursuits

Tuesday 27th of September 2016

Thanks Louise, I find thyme always looks so nice in pictures, and dipping the crostini in the soup is the best part!

C.M.

Sunday 25th of September 2016

This soup looks so delicious.

Sweet and Savoury Pursuits

Tuesday 27th of September 2016

Thank you!

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