Creamless Potato Leek Soup is rich and creamy without a single drop of cream! It’s all in the potatoes.
Is anyone else still frozen from the weekend? It reached -30 degrees yesterday and is actually still below freezing here in Minnesota today which means what? It’s time to make soup, of course.
Since I have a goal to eat more veggies (healthy new year challenge at work) and also to keep us healthy and from catching all those bugs from going around (I woke up feeling not so hot on Sunday), I am shoving all the veggies I can into my diet.
Kale in my morning smoothie, a couple handfuls of spinach in my leftover Chicken Tortilla Soup, and spiralized veggie noodles for dinner and I’m almost OD’ing on the nutrients. Don’t worry, I’ve been balancing it out with lots of leftover Christmas chocolate.
Creamless Potato Leek Soup
Another way I’ve been getting my veggies in is this Creamless Potato Leek Soup. Ohhh how I love potato leek soup. It’s so simple, yet has so much flavor. We loved this soup so much that I actually made it twice last week. Paired with a salad and a huge handful of Parmesan crusted whole wheat croutons, it’s a perfect comfort meal without a ton of calories.
So how did I get the soup so creamy without a bunch of cream? It’s all in the potatoes. The potatoes give the soup a luxurious creamy feel while keeping it light and healthy. Not only do the potatoes help the soup cut back on calories (one potato only has 110 calories!), but they are a great source for potassium, B6, Vitamin C, iron, and fiber.
Aside from the potatoes, this soup is really a very simple combination of leeks, carrots, celery, fresh thyme, and vegetable broth.
I always have to add some sort of crunch to my creamy soups, and this time I went with homemade parmesan crusted whole wheat croutons.
They’re super easy to toss together and can be made while the soup is simmering. They’ll be ready just in time for you to pop a couple back while pureeing the soup, and using the rest to soak up all that delicious soup.
Ingredients
- 3 tablespoons olive oil
- 1 onion diced
- 3 leeks white and light green parts sliced
- 3 carrots peeled and diced
- 3 stalks celery finely chopped
- 3 cloves garlic minced
- 5 small or 3 medium potatoes peeled and diced
- salt and pepper to taste
- 1 tablespoon fresh thyme chopped
- 5 cups vegetable broth
- For the Parmesan croutons:
- 2 cups whole wheat bread cut into 1" chunks
- 2 tablespoons olive oil
- 1/4 cup shredded Parmesan cheese
- salt and pepper to taste
Instructions
- In large soup pot, add olive oil over medium-high heat.
- Add onion, leeks, carrots, celery, garlic, and potatoes, season with salt and pepper, and cook until softened, about 10-12 minutes.
- Add thyme and vegetable broth, and bring to a simmer.
- Reduce heat and let cook for 15 more minutes, until potatoes are softened.
- Using an immersion blender or high-powered blender, puree until smooth.
- To make the croutons:
- Preheat oven to 375 degrees F.
- Add olive oil to a bowl, then add bread cubes, tossing to coat.
- Toss with cheese and season with salt and pepper.
- Place on baking sheet and bake in preheated oven for 8-10 minutes, until golden.
This post is sponsored by the U.S. Potato Board, but the recipe and all opinions are my own.
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Welcome to greens & chocolate! I'm Taylor and am so excited that you stopped by! I'm a Minnesota girl in my 20's who's loving life with my husband Marc, our son Lars, and our Golden Retriever Maddie. I love cooking healthy meals, but it's essential that I have my dessert. All after a hot yoga class or a run, though! It's all about moderation here at greens & chocolate. 
THIS SOUP IS UNREAL! I want a big bowl ASAP! 🙂
…do you think this soup would freeze well…looks delicious !!
Jill,
Yes I think this would freeze beautifully!