Leek soup recipe no potato is a warm, comforting dish that brings out the best of leeks without relying on potatoes. With its delicate, savory flavor, this soup is both light and satisfying—a perfect choice for a cozy, healthy meal.
It’s ideal for those looking to enjoy a lower-carb option or simply savor the natural sweetness of leeks. Whether you’re making it for a quick lunch or a starter, this velvety, smooth soup is a breeze to prepare, with just a few ingredients that come together to make something truly special. Let’s dive into this easy, flavorful leek soup recipe that’s perfect for any time of year!
What Are The Benefits Of Leek Soup?
Leek soup has many benefits. It’s packed with vitamins A, C, and K, which support immunity and bone health. Leeks contain antioxidants that fight inflammation. The fiber in leeks helps digestion and keeps me feeling full.
This soup is low in calories, so it’s great for weight management. I also find it’s hydrating due to its high water content. The mild, onion-like flavor makes it a soothing and comforting meal.
What Can I Substitute For Potatoes In Potato Soup?
You can replace potatoes in potato soup with cauliflower. It has a similar creamy texture when blended. Sweet potatoes add a slightly sweeter flavor but still work well.
Turnips or parsnips give an earthy taste and are great low-carb options. For a unique twist, I sometimes use butternut squash for a touch of sweetness and color.
How To Make Leek Soup Recipe No Potato?
Recipe Time
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Course: Soup
Cuisine: European-inspired
Yield: Serves 4
Equipment Needed
- Large pot or Dutch oven
- Immersion blender (or regular blender)
- Cutting board
- Knife
- Wooden spoon
- Ladle
Ingredients
- 3 large leeks (white and light green parts only), thinly sliced
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 2 tablespoons olive oil or butter
- 4 cups vegetable or chicken broth
- 1 cup unsweetened almond milk (or any milk of choice for a creamier texture)
- Salt and pepper to taste
- Fresh chives or parsley for garnish (optional)
Instructions
1. Prepare The Leeks
To start, I slice the leeks and rinse them thoroughly. Leeks tend to have dirt hidden between the layers, so I recommend giving them a good rinse under cold water.
2. Sauté The Vegetables
In a large pot, I heat the olive oil (or butter) over medium heat. I add the sliced leeks, diced onion, and garlic. I sauté them for about 5-7 minutes until they’re soft and fragrant, stirring occasionally to avoid browning.
3. Add The Broth
Once the vegetables are tender, I pour in the vegetable or chicken broth. I bring the mixture to a gentle boil, then reduce the heat to let it simmer. I cover the pot and let the soup cook for about 15 minutes.
4. Blend The Soup
I use an immersion blender to puree the soup directly in the pot until it’s smooth. If you don’t have an immersion blender, you can carefully transfer the soup to a regular blender in batches. Just be cautious with the hot liquid.
5. Add Milk And Seasonings
After blending, I stir in the almond milk to give the soup a creamy texture. I season with salt and pepper to taste, adjusting as needed.
6. Serve And Garnish
I ladle the soup into bowls, garnish with fresh chives or parsley if desired, and enjoy this warming, creamy leek soup.
Nutrition Facts Of Leek Soup Recipe No Potato
- Calories: 120
- Carbohydrates: 12 g
- Protein: 3 g
- Fat: 7 g
- Fiber: 2 g
- Sodium: 400 mg
Leek Soup Recipe No Potato
Tips And Variations Of Leek Soup Recipe No Potato
Add Fresh Herbs
To enhance the flavor, try adding fresh thyme or rosemary while sautéing the leeks and onion. They add an earthy, aromatic touch to the soup.
Make It Spicy
If you’re a fan of heat, add a pinch of cayenne pepper or a drizzle of hot sauce to give your soup a little kick.
Try Coconut Milk For A Twist
If you prefer a dairy-free option, coconut milk is a great substitute for almond milk, adding a subtle tropical flavor that pairs well with leeks.
Note
This leek soup recipe is perfect for anyone looking for a simple, satisfying soup that’s low in carbs and high in flavor. I find it especially comforting during cooler months when I crave warm, soothing foods.
How To Thicken Leek Soup?
To thicken leek soup, I start by blending a portion of the soup. I ladle out about half, blend it until smooth, then stir it back in. Another trick I use is adding a bit of cream or yogurt.
It makes the soup richer and thicker. For a more substantial option, I sometimes stir in a little flour or cornstarch mixed with cold water. I cook the soup for a few extra minutes to let it thicken up nicely.
Conclusion
I hope this leek soup recipe without potatoes brings as much warmth to your kitchen as it does to mine. With its creamy texture, rich flavor, and healthy ingredients, it’s a go-to dish for any occasion.
Whether you’re following a low-carb diet or simply want to try something different, this soup is sure to satisfy. Enjoy!
Leek Soup Recipe No Potato
Equipment
- Large pot or Dutch oven
- Immersion blender or regular blender
- Cutting board
- Knife
- Wooden spoon
- Ladle
Ingredients Â
- 3 large leeks white and light green parts only, thinly sliced
- 1 medium yellow onion diced
- 2 cloves garlic minced
- 2 tablespoons olive oil or butter
- 4 cups vegetable or chicken broth
- 1 cup unsweetened almond milk or any milk of choice for a creamier texture
- Salt and pepper to taste
- Fresh chives or parsley for garnish optional
InstructionsÂ
Prepare The Leeks
- To start, I slice the leeks and rinse them thoroughly. Leeks tend to have dirt hidden between the layers, so I recommend giving them a good rinse under cold water.
Sauté The Vegetables
- In a large pot, I heat the olive oil (or butter) over medium heat. I add the sliced leeks, diced onion, and garlic. I sauté them for about 5-7 minutes until they’re soft and fragrant, stirring occasionally to avoid browning.
Add The Broth
- Once the vegetables are tender, I pour in the vegetable or chicken broth. I bring the mixture to a gentle boil, then reduce the heat to let it simmer. I cover the pot and let the soup cook for about 15 minutes.
Blend The Soup
- I use an immersion blender to puree the soup directly in the pot until it’s smooth. If you don’t have an immersion blender, you can carefully transfer the soup to a regular blender in batches. Just be cautious with the hot liquid.
Add Milk And Seasonings
- After blending, I stir in the almond milk to give the soup a creamy texture. I season with salt and pepper to taste, adjusting as needed.
Serve And Garnish
- I ladle the soup into bowls, garnish with fresh chives or parsley if desired, and enjoy this warming, creamy leek soup.
Notes
Hello! I am Shikha, I am a soup recipe maker. I have a lot of passion for making soup. With a journey spanning over five years in the culinary industry, I have carved a niche for myself as a distinguished soup maker whose creations are not just meals but experiences that linger on the palate and nourish the soul. My specialization in soup-making is a testament to my creativity and relentless pursuit of perfection. Beyond my skills in the kitchen, I am an avid writer, passionately sharing my knowledge and insights into nutrition through my writing. My approach to soup-making is holistic, emphasizing each ingredient’s taste and health benefits. A well-made soup can be a cornerstone of a healthy diet, providing essential nutrients while pleasing the taste buds.