Potato Leek and Veggie Soup

I love potato leek soup. The traditional potato leek soup with cream and butter is a favorite version I love to enjoy from time to time! I recently ventured into the kitchen to create a potato leek soup without the cream and butter. I wanted to get the potato leek flavors and also have a filling and nutritious bowl of soup. That is where the added veggies came in to play! This velvety and creamy soup is packed with flavor and is a satisfying meal!

Naturally, this soup started with russet potatoes and leeks! I decided to add carrots, celery and garlic for added nutrition and flavor.

The soup tasted delicious before getting out my immersin blender, but the creamy factor was missing. So, once this soup was puréed, the creaminess came alive! Creamy and delicious flavors with adding cream and butter! It worked!

I kept the toppings simple with just some chopped green onions. Other great toppings could be cheese, sour cream or greek yourt, or even bacon (if you are a meat eater).

This smooth and creamy soup packs great flavor!

Print Recipe

Potato Leek and Veggie Soup

A creamy potato leek soup with added vegetables minus the butter and cream.

Prep Time15 minutes mins

Cook Time30 minutes mins

Total Time45 minutes mins

Course: Soup

Servings: 6 -8

Ingredients

• 2 T olive oil
• 3 celery ribs chopped
• 4 large carrots chopped
• 4 medium leeks chopped (be sure to thoroughly clean the leeks)
• 2 cloves garlic
• 5 lbs russet potatoes peeled & chopped
• 6 cups vegetable broth or enough to cover the vegetables
• salt and pepper to taste

Instructions

• In a large pot over medium heat, heat the oil. Add the celery, carrots, leeks and garlic. Sprinkle a little salt over the veggies. Saute until the veggies are softened, about 8 minutes, stirring occasionally.
• Add the potatoes to the veggies and stir to combine. Saute for 2 minutes. Add the vegetable broth to just cover all of the potatoes and veggies. Bring to a boil. Cover and lower heat to medium-low to keep at just a simmer. Continue to simmer until the potatoes are fork-tender (about 15-20 minutes).
• Add salt and pepper to taste.
• Using an immersion blender or a blender, blend the soup until creamy and smooth. (Be careful with hot soup and blenders.)
• Serve and enjoy with toppings such as green onions, cheese, sour cream or greek yogurt, etc.