Potato and Leek Soup (No Cream)
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!
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Servings: 5 servings
Equipment
Ingredients
- 2 tablespoons oil
- 3 leeks, white and light green parts sliced finely
- 2 tablespoons minced garlic
- 2 teaspoons onion powder
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1 bay leaf
- 2 pounds Yukon gold potatoes, peeled and diced into 1 inch pieces
- 1 can white beans, rinsed and drained
- 5 cups broth, chicken or vegetable
Instructions
- 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.
- Add the bay leaf, potatoes, white beans, and broth to the pot. Increase 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.
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Nutrition
Serving: 1serving | Calories: 313kcal | Carbohydrates: 57g | Protein: 10g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Sodium: 1431mg | Potassium: 1169mg | Fiber: 8g | Sugar: 6g | Vitamin A: 1396IU | Vitamin C: 43mg | Calcium: 108mg | Iron: 5mg