Creamy Potato Leek Soup (Without Cream, Dairy-Free)

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The best part about this hearty, veggie-packed soup is the velvety texture, thanks to the starchy potatoes, and zero cream required. The leeks offer a subtle sweetness and the lemon brightens the dish, bringing out all of the savory flavors.

Creamy potato leek soup without cream served with cheddar and chive sourdough bread

Potato leek soup is traditionally a creamy soup, often with the added indulgence of heavy cream. This version fully embraces the creaminess of Yukon Gold and Baby Red potatoes and offers two ways of serving: thick and full of toothsome potato pieces or gently blended into a smooth consistency. Both are equally delicious!

With a few humble ingredients, and just a shy of an hour, you’ll have the coziest, most nourishing pot of bubbling soup ready to be enjoyed.

What is Creamy Potato Leek Soup without Cream?

Potato leek soup is a classic, French-style soup known for its creamy texture and simple yet elegant flavor profile. It’s incredible alongside a fresh green salad with zesty vinaigrette and a generous piece of freshly baked bread.

Why We Love This Recipe

Creamy, decadent texture
Balanced, elegant flavor
Simple to make with common ingredients – nothing too complicated here
Make ahead for casual gatherings (great for the transitional season between winter and spring)

Ingredients

Leeks – provide an herby, light onion flavor
Baby or standard Yukon gold potatoes – no need to peel, lovely creamy texture
Olive oil – for sauteeing the leeks and aromatics
Kosher salt – consistent seasoning every time
Black or white pepper – use white if you want to skip the specks
Bay leaf – for depth of flavor
Terragon – optional, gives a subtle herby balance
Garlic – just enough to deepen the flavor
Vegetable stock, broth, or bouillon + water
Lemon juice – acidity to balance the dish
Fresh herbs – Italian flat leaf parsley, basil, or fresh herb of your choice for freshness and garnish

Tip from The Host Notes Kitchen: If you can make it happen, don’t skip the Terragon. I’ve also been known to sneak a pinch of nutmeg into this soup for extra depth of flavor. Both optional, but highly recommended.

How to Make Creamy Potato Leek Soup

This potato leek soup comes together in one pot with simple ingredients and a naturally creamy texture from blended potatoes. The process is straightforward and forgiving, making it an easy recipe for both weeknight dinners and casual hosting.

Step 1 – Prep the leeks: Fill a large mixing bowl with cold water. Using a chef’s knife, remove the dark green ends and sprouted ends of the leeks, discard. Take the remaining leek and gently slice in half length wise, then again width wise revealing the layers in a half moon shape. Immerse the leeks in the cold water, using your fingers to push any visible dirt out of the leek. Let them sit in the water while you prep the potatoes.
Step 2 – Prep the potatoes: Rinse the gold potatoes and pat dry. Chop into ½ inch cubes and set aside.
Step 3 – Finish leek prep: Remove the leeks from the water and onto a clean towel. Wrap them up and give a gentle squeeze to remove excess moisture. Place the leeks, flat side down on a cutting board and slice into half moons, about ⅛ inch thick, quite thin. Repeat until you have about 2 ½ cups of thinly sliced leeks. Set aside.

Finely chopped leeks on a cutting board.

Step 4 – Cook the leeks and seasonings: Heat a 6-quart Dutch oven or soup pot over medium heat and add the olive oil. Once hot, add the sliced leeks and stir to coat. Season with the kosher salt, pepper, bay leaf, and tarragon. Cook for about 5 minutes, stirring occasionally, until the leeks are soft and beginning to turn translucent.
Step 5: Add the garlic and potatoes: Add the sliced garlic and cubed potatoes, stirring to combine. Cook for another 1–2 minutes, just until the garlic becomes fragrant.
Step 6 – Add the stock: Add 4 cups of vegetable stock OR 2 tablespoons vegetable ‘Better Than Bouillon’ and 4 cups of water. Give it a stir. Allow the soup to simmer with the lid on, on low-medium heat for 35 minutes or until the potatoes are tender and starting to fall apart.
Step 7 – Taste and season: Add 1 tablespoon of fresh lemon juice to brighten the flavors in the soup. Taste for seasoning and add salt and pepper to taste.
Step 8 – Choose your texture: Bring the temperature down to low and use a potato masher to break down the potatoes. This will result in a creamy, thick, and chunky soup. If you prefer a smoother and soup, use an immersion blender to carefully puree the soup until you reach the desired consistency.
Step 9 – Serve: with fresh herbs, a squeeze of lemon, and a piece of Dubuque Bakery’s Cheddar & Chive Sourdough. Enjoy!

Tips for Success

If you decide to puree or blend the soup and are using a traditional blender, be sure to pulse slowly and keep the lid vented a bit to avoid the hot soup from exploding all over your kitchen.
Flavor enhancement tip: add ¼ teaspoon of ground nutmeg for an additional layer of flavor and richness. It’s so, so good.

How to Clean Leeks

Cleaning leeks is perhaps the most daunting part of using them for the first time – and the most important. Nobody wants a gritty bite! The good news is – it’s quite simple. Here’s a quick step-by-step to get you through. You got this.

Fill a large mixing bowl with cold water.
Using a chef’s knife, remove the dark green ends and sprouted ends of the leeks, discard. Take the remaining leek and gently slice in half length wise, then again width wise revealing the layers in a half moon shape.
Immerse the leeks in the cold water, using your fingers to push any visible dirt out of the leek. Let them sit in the water while you prep the rest of your dish.
Remove the leeks from the water and onto a clean towel. Wrap them up and give a gentle squeeze to remove excess moisture.
Place the leeks, flat side down on a cutting board and slice into half moons, about ⅛ inch thick, quite thin. Repeat until you have about 2 ½ cups of thinly sliced leeks.

Hosting Notes

This is one of my favorite soups to make late winter-early spring or on an unseasonably cool day of summer.
When serving, add a generous pinch of coarsely chopped fresh herbs to each bowl. A generous hunk of fresh bread is a delightful pairing.
For easy hosting, make up to 3 days ahead and refrigerate after completely cooled. Reheat it on the stove top, additional stock may be added to avoid over-thickening or sticking to the pan.

Variations

Try adding green onions and chives in with the leeks as you sauté for additional layers of subtle onion flavor
Add diced bacon or ham into your sauté pan before adding the leeks for a meatier, deeply savory version.
What would happen if we made this with sweet potatoes instead of Yukon Golds? What if…?

Storage & Freezing

Once cooled, store in the fridge for up to 3 days.
Freeze for up to 3 months.
When ready to enjoy, reheat on the stove top at medium-low. Additional stock may be added to avoid over-thickening or sticking to the pan.

FAQs (Frequently Asked Questions)

Can I add cream?

Of course! This version is made dairy-free to provide an alternative approach to the beautiful, classic soup. Adding a splash of cream at the very end of cooking will further enhance the creaminess and depth of flavor.

Why did my soup get so thick?

The starchy potatoes are a gift, but also – they can yield a very thick soup. Be sure to use as much stock as you like to create the consistency you want your soup to be.

Can I substitute green onions for the leeks?

You can, though the flavor will be slightly different. Prepare the green onions the same way you would leeks. They may not melt into the soup in the same way, so blending may be the best option for this approach.

If you’re looking for other ways to use the potatoes on your counter top, try my Creamy Parmesan Italian Sausage Soup. It’s a hearty, delicious take on the famous Zuppa Toscana (and a great way to tenderize and enjoy kale).