Potato Leek Soup made without cream/milk

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 175.3
  • Total Fat: 4.4 g
  • Cholesterol: 3.8 mg
  • Sodium: 671.9 mg
  • Total Carbs: 34.0 g
  • Dietary Fiber: 6.4 g
  • Protein: 3.6 g

View full nutritional breakdown of Potato Leek Soup made without cream/milk calories by ingredient
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An immersion blender or regular blender makes this soup smooth and creamy without the cream. An immersion blender or regular blender makes this soup smooth and creamy without the cream.
Number of Servings: 8


    1 TBS olive oil
    2 leeks, rough chopped (white and pale green parts only)
    1 medium onion, rough chopped
    1 stalk celery, rough chopped
    4 medium potatoes, peeled and rough chopped
    2 cups vegetable broth, plus 1 cup to thin soup if necessary
    1 bay leaf
    2 sprigs fresh thyme or 1 tsp dried thyme
    1 tsp kosher salt
    1/2 tsp ground white pepper
    1 TBS butter


Perfect as a dinner side or light lunch. Top with shredded cheddar cheese and scallions for an added oomph (not included in nutritional info).


In a stock pot, heat olive oil over medium heat. Added leeks, onion and celery, cooking until translucent. Stir often to keep from browning. Once leeks, onion and celery are translucent and soft, add potatoes.

Increase heat to medium-high. Add 2 cups vegetable broth, bay leaf, thyme, salt and pepper. Bring to a boil then reduce temperature to medium. Cook until potatoes are fork tender.

Remove bay leaf. Using an immersion blender, blend until soup is smooth. Alternatively, use your blender to puree in batches until smooth. If soup is too thick, add vegetable broth until you have desired consistency. Add 1 TBS butter and stir until melted.

Taste and adjust seasonings.

Serving Size: Makes 8 1-cup servings

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