Potato and Leek Soup (No Cream)

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This one pot potato leek soup with white beans is so smooth, creamy, and thick without using cream! It's flavorful, easy to make, and only uses a handful of ingredients. You'll want to make it again and again!

I love a big bowl of soup. It's so comforting and this potato and leek soup with no cream hits all the checkboxes for me! It's healthy, hearty, creamy, thick, and full of flavor. Made with mellow leeks, tender potatoes, and white beans, this soup is a nutritious bowl of soup you can make in no time.

Overhead view of a bowl of potato leek soup with green onion garnish.

Why You'll Love This Recipe

It’s a simple, one-pot meal! I love one pot meals (can you guess by the name of the blog haha) since cleaning up is pretty effortless.
It doesn't require a ton of ingredients. You only need a handful of simple ingredients to make this delicious potato leek soup.
It's pretty healthy. This recipe uses pretty nutritious ingredients! You can also easily make this a vegan-friendly recipe.

Ingredients You'll Need

Ingredients needed to make potato leek soup.

oil — I use olive oil, but you can use any neutral oil of your choice.
leeks — leeks have a mildly sweet, onion-like flavor, so they won't overpower your soup. Look for leeks that have dark green leaves and a firm white stem. You will only use the white and slightly light green parts of the leek as the dark green parts are fibrous.
garlic — I'm a fan of freshly minced garlic over jarred garlic.
seasoning — I season the potato leek soup with garlic powder, onion powder, and salt. Season generously!
bay leaf — I like to use one bay leaf, but if you don't have any, you can skip it.
potatoes — I use Yukon white potatoes as they blend more smoothly and creamy.
beans — the secret to a creamy soup? White beans! Along with the potatoes, the white beans blend up beautifully and make the soup so thick and creamy without needing any cream.
broth — you can use chicken or vegetable broth to make this soup. Vegetable broth will make the soup vegan friendly!

How To Make This Recipe

Set of two photos showing chopped leeks and garlic cooked in a pot.

In a large heavy-bottomed pot, heat up the oil over medium heat. Add the leeks and saute until tender, around 8 minutes.
Add the minced garlic, salt, garlic powder, and onion powder. Continue to saute for another 2 minutes.

Set of two photos showing potatoes, white beans, and broth added to a pot then blended with an immersion blender.

Add the bay leaf, potatoes, white beans, and broth to the pot. Incream the heat to medium-high and cover. Bring the mixture to a boil and lower the heat back to medium and let simmer for 30 minutes or until the potatoes are tender.
Once ready, uncover and blend the mixture together with an immersion blender or transfer it to a blender. Blend until smooth and creamy.

Overhead view of potato leek soup in a dutch oven.

Tips and Notes

Season with salt and pepper to taste at the end if needed.
Serve with these homemade sourdough croutons or roasted chickpeas for an extra crunch!
Enjoy this potato leek soup while warm or chilled!
Want to make this soup even more hearty? Serve it with some bread! I love this air fryer garlic bread recipe and this rosemary garlic focaccia recipe!
If blending the soup in a blender, make sure there's a way for the steam to escape, and do not fill all the way to the top of the blender. Blend it in batches.

How do I store leftovers?

Place leftover potato and leek soup in an airtight container for up to 4 days in the fridge. You can reheat the soup on the stovetop, in the microwave, or enjoy it chilled.

Can I freeze this?

You can freeze this soup! I usually freeze it in single portions to make reheating it easier. It keeps for around 2 months in the freezer.