Potato Leek Soup (Without Heavy Cream or Creme Fraiche)
Potato Leek Soup (Without Heavy Cream or Creme Fraiche) is a thick, smooth and creamy Soup recipe that is great for fall or winter dinner or lunches. What I love about this Potato Leek Soup that it's thick and creamy even without the use of Heavy cream or Cream Fraiche. This is a warm, flavorful, and delicious Potato Leek Soup which is also healthy.
Hey friends! The best time of the year is here. You know how much I love the Fall and Winter season. this amazing time of the year is exactly what I look forward to all year long. I don't like freezing cold days but this part of the year just calls out to me. I love the feeling of the approaching holidays and the approaching excitement.
Fall Sops are my favorite. Be it a Creamy Spinach soup or my favorite Thai Curried Roasted Carrot Ginger Soup or my Red Bean Tex Mex Soup or my Roasted Garlic and Cauliflower Soup, I think, this is the best time to enjoy soups at its best.
The farmer's market is flooding with fresh veggies and the best way to use up fresh veggies is to make some delicious soups.
Potato Leek Soup (Without Heavy Creme or Crem Fraiche)
This Potato Leek soup is simply the best. I love the combination of Leeks with Potatoes. Leeks have a slight tarty taste to them. Also, Leeks have a flavor of onions to them which pairs perfectly with creamy and starchy potatoes. Also, this cream gets naturally buttery and comforting because of the Potatoes. We love Potatoes and Potatoes naturally make anything comforting!
I love the slightly caramelized taste of the Potatoes and Leeks. Many people might say that you do not need to caramelize the Leeks and Potatoes, but trust me, this one step is going to make all the difference in making your Potato Leek soup all the more comforting.
This soup is so quick to make. All it takes is just about 20 minutes to simmer the Potatoes and the Leeks and after that it's just blending and within minutes dinner is served. My kids love this soup because it's hearty and filling, and when they are hungry like crazy, especially after they come from school, I fix them this quick soup.
The best part about this soup is that it's so easily customizable. From spices such as cumin to cayenne to chives to bacon to cheddar cheese to blue cheese, you can customize this soup any way you love! And it's always perfect! This Potato Leek Soup is best because it's simple and has layers of flavors.
How to make Potato Leek Soup?
To make this Potato Leek Soup, you start by chopping the Leeks. First, chop the roots and then the dark green stalks of the leeks, Now chop the Remaining light-green/whitish part into lengthwise slices. Dip them in cold water and after 2 minutes.
After 2 minutes, get them off the water using a fine-mesh sieve.
Heat some Butter along with Olive oil in a Dutch Oven or Soup Pot. As the Butter melts, throw in a Bay Leaf. After about 1-minute, once the Bay leaf has flavored the oil, add the Chopped Leeks. Also, throw in the chopped garlic and peeled and chopped Potatoes. Cover cook for 1-2 minutes over a medium-low flame so that the Potatoes and Leeks get slightly caramelized.
After 2 minutes, remove the lid. Add the Chicken Broth along with the seasonings (Salt and Freshly Cracked Black Pepper) and spices - Dried Thyme, Rosemary, and Oregano. Mix everything and cover cook for 20-25 minutes or until the potatoes are fork-tender.
After 20 minutes, get about 1/3 cup of the soup mix in a blender jar. Allow it to cool down to room temperature and then blend it into a smooth puree. Be careful to not blend the hot soup mix. Also, keep the jar lid open and cover with a folded dishtowel, so that the steam has some escape route, and also, none of the liquid escapes out. Blend the Soup in Parts.
Pour this Soup into a bowl. Garnish with freshly squeezed lemon juice. Taste and check if the seasoning is alright. If it needs more salt or pepper, you can add them now. Top with some more chopped Leeks and enjoy!
Important tips on making the best Potato Leek Soup from Scratch (without Heavy Cream and Creme Fraiche)
- It is important that you use Yukon Golden Potatoes and not Russet Potatoes for this recipe. Russet Potato is starchy but Yukon Golden Potatoes will give a creamy texture to your Potato Leek Soup.
- The Potatoes will take a longer time to cook if they are chopped non-uniformly. So, please chop the Potatoes uniformly.
- Do not over caramelize the Leeks and Potatoes. The reason for adding Potatoes along with Leeks while caramelizing is that the Leeks do not over brown. However, I would advise keeping the heat at low while caramelizing the leeks and potatoes to prevent over-browning.
- Allow the Potatoes to reach fork-tender consistency. If the Potatoes are evenly cooked, they will blend easily.
- It is best to use an immersion blender and that will save you cooling time.
- If you're using a blender jar, then allow the mix to cool down before you add them to the jar. Also, allow the steam to escape while you're blending the soup. The hot steam from the soup might cause the liquid to explode out of the blender. To avoid that, leave the Blender Cap and cover the lid using a paper towel or folded dish towel so that the steam which gets built up escapes however, no liquid escapes.
- Also, use only 1/3 cup of soup while blending, so that it doesn't explode out of the jar.
- Before you serve the soup, check the seasoning and adjust the salt and pepper as per taste.
Storing this Potato Leek Soup
- You can store this Potato Leek Soup in an Airtight container and in the refrigerator for up to 5 days. You can reheat it by mixing in some warm milk and whisking it until it thins out and is smooth.
- You can also, reheat this in the microwave for 2 minutes at full power and then repeat after stirring.
- You can also reheat this in the dutch pot or soup pot by simmering it on low flame for about 5 minutes.
- You can also use your Crockpot to reheat the soup. It will take about 1-2 hours on low heat.
Can I make Potato Leek Soup ahead of time?
Of, course, you can prep this soup ahead of time. You can chop the Leeks, and mince the garlic and keep them in an air-tight container for about 2 days.
To prep, the Potatoes, peel and chop the potatoes and keep them in a bowl filled with cold water. This will prevent them from browning and will stay fresh.
What Main Dishes goes perfectly with this Soup?
- Cispy Baked Chicken Drumsticks
- Fried Egg Grilled Cheese Sandwiches
- Honey Garlic Chicken Breasts
- Grilled Lemon Basil Chicken
You can also serve this Potato Leek Soup with sides such as-
- Bread. I love Cheesy Garlic Breadsticks with this Soup. You can also serve these Pizza Sticks or Moist and Fluffy No Yeast Dinner Rolls
- This also tastes amazing with some Parmesan Roasted Carrots or Garlic Butter Sauteed Green Beans or Pan Seared Garlic Butter Mushrooms.
- You can also serve this with some crunchy salads such as - Pomegranate Orange Salad, Apple Orange Salad with Walnuts, Cucumber and Red Onion Salad with Dill, Potato Salad, Moroccan Beet Salad, Moroccan Chickpea Quinoa Salad, or Tex Mex Black Bean and Corn Salad.
I hope you liked this recipe and shall make it. If you happen to make this recipe, then please find a moment to tag me with #recipemagik on Instagram. Also, comment below and rate this recipe.
Potato Leek Soup (Without Heavy Cream or Creme Fraiche)
Ingredients
- 3 Large Leeks
- 1.10lb medium sized Yukon Gold Potato 5-6 medium-sized potatoes, peeled and chopped to 1/2 inch cubes
- 4-5 cloves Garlic minced
- 3 cup Low Sodium Chicken Broth
- 2 tablespoon Unsalted Butter
- 2 tablespoon Olive Oil
- 2 tablespoon Chopped Parsley for garnish
- 1 tablespoon Dried Thyme, Rosemary, and Oregano each
- ½ teaspoon Lemon Juice
- ½ teaspoon Salt
- 1 teaspoon Freshly cracked Black Pepper
- 1 dried Bay Leaf
Instructions
- Take 3 bunches of Leeks. Chop the roots and the dark green stalks and discard them. Now, chop the light green part of the stalk into lengthwise slices. Take a bowl of cold water and soak the chopped leaks in it for at least 2-3 minutes. Scoop out the leeks using a fine-mesh sieve. Now, thinly slice and keep them aside.
- Now, take a Soup Pot or Dutch Oven. Add the butter and Olive Oil to the Soup Pot and as the butter starts to melt, add the Bay Leaf along with the chopped Leeks. Keep some of the leeks aside for garnish. Also, throw in the minced garlic and the chopped Potatoes. Cover Cook these for about 1-2 minutes over a medium-low flame.
- Now, add the Chicken Broth and the spices - Dried Thyme, Rosemary, and Oregano. Also, add the Salt and freshly cracked Black pepper. Mix well. Allow it to come to a slow boil.
- As the soup comes to a slow boil, cover cook the soup for about 20-25 minutes or until the Potatoes get fork tender. The time will vary depending on the variety of Potatoes and the size of Potatoes which you've cut. Even sized Potatoes will cook faster. Typically, it takes about 20 minutes to get done to perfection.
- Use an immersion blender to blend the soup or take it up in batches in a blending jar and blend to a smooth puree. If you're using a blending jar, be extremely careful to not pour all of the hot soup mix in the Jar. You can take just about 1/3 cup of soup mix at a time, in a jar, cool it down to room temperature, and then blend it. Keep a cloth over the jar-head and allow the smoke to escape, while you're blending the soup to avoid it spilling all over and exploding. If you want chunks in your soup, do not blend all of the potatoes and leeks. You can leave some of it in the pot.
- Pour the Pureed Mix into a bowl. if you have chunkier soup left in the pot, add that as well. Season with Lemon juice. Taste it once if it needs more salt or pepper, and adjust the seasoning as per taste. Finally, garnish with some more chopped leeks which you had saved earlier, and serve.
Video
Notes
- It is important that you use Yukon Golden Potatoes and not Russet Potatoes for this recipe. Russet Potato is starchy but Yukon Golden Potatoes will give a creamy texture to your Potato Leek Soup.
- The Potatoes will take a longer time to cook if they are chopped non-uniformly. So, please chop the Potatoes uniformly.
- Do not over caramelize the Leeks and Potatoes. The reason for adding Potatoes along with Leeks while caramelizing is that the Leeks do not over brown. However, I would advise keeping the heat at low while caramelizing the leeks and potatoes to prevent over-browning.
- Allow the Potatoes to reach fork-tender consistency. If the Potatoes are evenly cooked, they will blend easily.
- It is best to use an immersion blender and that will save you cooling time.
- If you're using a blender jar, then allow the mix to cool down before you add them to the jar. Also, allow the steam to escape while you're blending the soup. The hot steam from the soup might cause the liquid to explode out of the blender. To avoid that, leave the Blender Cap and cover the lid using a paper towel or folded dish towel so that the steam which gets built up escapes however, no liquid escapes.
- Also, use only 1/3 cup of soup while blending, so that it doesn't explode out of the jar.
- Before you serve the soup, check the seasoning and adjust the salt and pepper as per taste.
Storing this Potato Leek Soup
- You can store this Potato Leek Soup in an Airtight container and in the refrigerator for up to 5 days. You can reheat it by mixing in some warm milk and whisking it until it thins out and is smooth.
- You can also, reheat this in the microwave for 2 minutes at full power and then repeat after stirring.
- You can also reheat this in the dutch pot or soup pot by simmering it on low flame for about 5 minutes.
- You can also use your Crockpot to reheat the soup. It will take about 1-2 hours on low heat.
Barb says
Looking forward to your recipes