Go Back

Delicious Leek Soup Without Potatoes

Leek Soup Without Potatoes made approachable with clear cues, pantry staples, and flexible swaps.
Print Recipe Pin Recipe
Ingredients Method

Ingredients
  

  • 4 large leeks cleaned and sliced
  • 1 medium onion chopped
  • 3 cloves garlic minced
  • 6 cups vegetable broth
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 1 tablespoon fresh thyme or 1 teaspoon dried thyme
  • 1 cup heavy cream or a dairy-free alternative

Method
 

  1. Prepare the leeks by removing the dark green tops and the root end, then slice them.
  2. In a large pot over medium heat, add olive oil and heat until shimmering.
  3. Add the sliced leeks and chopped onion to the pot, stirring frequently until softened, about 8–10 minutes.
  4. Stir in the minced garlic and fresh thyme; cook for an additional 2 minutes until fragrant.
  5. Pour in the vegetable broth and bring to a gentle boil.
  6. Reduce heat and simmer for 15-20 minutes until the leeks are tender.
  7. Remove from heat and blend the soup using an immersion blender until smooth, or transfer to a blender in batches.
  8. Stir in the heavy cream and season with salt and pepper to taste before returning to low heat to warm through.
  9. Serve hot, garnished with fresh herbs or a drizzle of olive oil if desired.