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Creamless Potato Leek Soup

Servings: 6


  • 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


  • 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.