Leek and Potato Soup (No Cream)

Name: Leek and Potato Soup (No Cream)
Prep time: 45 min
Cook time: 20 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 2 tbsp (30 ml) olive oil; 1 yellow onion; 2 stalks celery, chopped; 4 leeks, white parts only; 2 garlic cloves, chopped; 2 russet potatoes, peeled and cubed; ½ cup (75 g) of cauliflower; 4 cups (950 ml) of chicken broth; 1 tsp (6 g) salt; ¼ tsp (1.5 g) pepper; 2 tbsp (30 ml) chives, minced; 1 small baguette, sliced and chopped (about 2 cups); 1 garlic clove, minced; salt and pepper to taste

5 steps

Prep:45minCook:20min

A Leek and Potato Soup (no cream). This decadent soup gets its creaminess from cauliflower!

Updated at: Mon, 15 Jun 2026 00:01:33 GMT

Nutrition balance score

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Ingredients

8 servings

30mlolive oil

1yellow onion

2stalks celery

chopped

4leeks

white parts only

4 cupschicken broth

6gsalt

1.5gpepper

30mlchives

minced

1baguette

small, sliced and chopped

Instructions

Step 1

In a large stock pot sauté the onion, celery, leeks, and garlic until soft and fragrant. Add potatoes, cauliflower and chicken broth. Simmer until fork tender about 10 mins.

Step 2

Puree soup in batches until smooth. Season with salt and pepper and garnish with fresh chives and croutons.

Step 3

For the croutons:

Step 4

Slice baguette in round slices and then slice in bite sized chunks. Toss with olive oil, garlic, salt and pepper. Bake at 375F (190 C) for 5-10 mins until golden brown.

Step 5

Top soup with freshly snipped chives and croutons.

View on entertainingwithbeth.com

↑Support creators by visiting their site 😊