Healthy Creamy Leek Soup (Dairy-Free Base)
It is the time of year when my soup pot comes out and stays out until spring. Having a creamy hearty soup that is also healthy and naturally gluten-free is such a wonderful option.
Yes, you can have creamy leek, potato, and broccoli soup without adding cream.
The bonus is that leeks have prebiotic fiber which is good for supporting gut bacteria, garlic, and onions help support the immune system, and potatoes and broccoli add vitamin C and fiber to this delicious blend.
Let me share with you how to have both a hearty, creamy soup that has fewer calories than a traditional recipe because there is no cream added
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Ingredients
- 2 tbsps olive oil
- 1/2 cup chopped onions
- 1 clove garlic, minced Use more if you love garlic (I add about 1 tbsp of minced garlic)
- 2 pounds potatoes, peeled and diced
- 2-3 leeks
- 2 cups Broccoli florets
- 28 oz. gluten-free chicken broth vegetable broth for a vegan/vegetarian option
- 2 tsp salt
- 1 tsp thyme
- 1/2 tsp black pepper
- 1/2 tsp celery salt
- 1 bay leaf
- dash of cayenne pepper, optional
Instructions
Prep
- Peel potatoes and dice them into 1-inch pieces
- Remove the tough outer layer of the leek. Cut the ends off the leek and most of the green stalk then cut the leeks in half and rinse. Then slice them into 1/4" pieces.
- Separate the broccoli florets from the stalks and break up into small pieces
Soup
- On medium heat, add the olive oil to the stock pot or Dutch oven. Add the onion and sauté until translucent. Add the garlic and continue to sauté for about 1 minute.
- Add 2/3 of the chopped leeks and sauté for about 3 minutes. Add the chicken broth. Then add 2/3 of both the potatoes, broccoli, and all of the spices. Bring to a boil and simmer for 15-20 minutes or until everything is fork-tender.
- Let the soup cool down a bit. Remove the bay leaf with a slotted spoon. Then blend the mixture with an immersion blender or in a blender.
- Once it's a smooth soup put your pot back on the stove on medium-high heat and then add the remaining potatoes, broccoli, and leeks. Bring to a boil and then let simmer for 15-20 minutes until done.
Notes
Freezing Soup
- Allow the soup to cool completely before freezing
- Ladle into freezer-safe containers in your preferred portion size. I use glass jars or containers.
- Label each container with the contents and the date
Reheating Soup
- Thaw the soup overnight in the refrigerator or gently in a bowl of cold water.
- Reheat on the stove top or the microwave over low or medium heat.
- Add a splash of broth or water if the mixture has thickened during freezing.
- For the best texture, blend or whisk after heating to restore creaminess.
Nutrition
How to Make Creamy Leek Soup Without Cream
The secret to making this soup creamy without the cream is to use an immersion blender to blend the broth with the leeks, potatoes, and broccoli. Blending the veggies with the broth creates a creamy consistency.
I create this recipe in two stages so that I have some whole pieces in the soup. However, if you want your soup completely creamy, add all your veggies and spices in step 2.
If you don’t have an immersion blender, you can do it in batches in your blender, but I would suggest buying an immersion blender.
They aren’t very expensive, and they do the job right in the large pot. You can also use it for smoothies, adding flavors to water or milk, baby food, homemade mayo and so much more. It’s a handy little tool to have in the kitchen.
Main Ingredients You’ll Need
Leeks
Leeks are alliums, a relative of onions, garlic, chives, and shallots. I love how they add the onion flavor without the bite of onion.
What most people don’t know about leeks is that the white part is the part you want to eat and cook with.
The green part however is rather tough. The greens of a leek are full of vitamin C and I chop them up, put them in the freezer, and then add them to my pot when I make chicken broth. I give the reserved stems of the broccoli to the chickens.
Potatoes
There are all different kinds of potatoes, russet, golden potatoes, red potatoes, new potatoes, and fingerling potatoes.
Russet potatoes are also called Idaho potatoes or baking potatoes. They have brown skin and are the largest in the potato families. Because of their high starch content, they are good for baking or mashing. As a rule, they are my potato of choice. However golden potatoes are also a great option instead of russet.
Red potatoes, new potatoes, and fingerlings are great for roasting, potato salads, and scalloped potatoes. They have less starch so they hold their shape better.
For this recipe at this time of year, there is an abundance of sweet potatoes at the store, you could definitely use sweet potato for this recipe if you prefer.
As far as peeling potatoes. Some people prefer to use a vegetable peeler to peel them. I’m a paring knife girl. I like the control of a knife and the ability to get a cleaner potato, in my opinion.
Broccoli
I love broccoli in a cream soup and I cut off just the florets to put into my soup. The rest goes to the chickens or into compost bin.
If you don’t like broccoli you can use just about any other green vegetable to this recipe or skip it all together
Other Ingredient Options
- Cauliflower – Instead of potatoes or in addition to the rest of the veggies for a really healthy leek soup
- Ginger – I’m not a fan but if you’re looking to add more healthy ingredients, this is a great anti-inflammatory. Throw some minced ginger in before you blend your ingredients.
- Yogurt – If you want to add more creaminess you can add some plain Greek yogurt without the calories of cream.
- Greens – A handful or spinach or kale. You can add these with the veggies. Each handful adds more healthy ingredients.
- Shredded Rotisserie Chicken – Being a big fan of chicken, I love this addition to this soup
- Carrots – Carrots add more great nutritional value and they add some color to this soup.
Comfort Food
The term comfort food refers to those foods whose consumption provides consolation or a feeling of well-being. Foods, in other words, that offer some sort of psychological, specifically emotional, comfort.
Toppings For Your Soup
The beauty of any soup is the flexibility of what you can add to it is really up to you. The same goes for the toppings. Here are a few ideas for toppings.
- Bacon bits
- Shredded cheddar cheese
- Chives and/or parsley
- A dollop of yogurt or cream
- Croutons – I like them crushed up as a crunchy topping
- A squeeze of lemon to brighten the soup up
- Pumpkin seeds or other nuts of your choice
FAQ’s
What to Serve with Soup to Make it a Complete Meal
Breads & Toast
- Sour dough bread
- Garlic rubbed toast or baguette slices
- GF artisan bread or oat crackers
Protein Additions
- Shredded Chicken or diced ham
- White beans or chickpeas stirred into the soup
- Poached egg (beautiful presentation on thick, blended soups)
Salads
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Final Thoughts
There’s something incredibly comforting about a bowl of homemade leek soup, especially when it nourishes both body and soul. This creamy, dairy-free version is proof that healthy doesn’t have to mean bland or boring.
Whether you’re looking for an immunity boost, a gentle meal for digestion, or simply a cozy soup to keep on repeat all season long, this recipe delivers. I hope it will become one of those simple pleasures you whip up on chilly days.
I’d love to hear how you made it your own. Did you add extra veggies, a swirl of cream, or a sprinkle of herbs. That’s the magic of a good soup, no two have to be the same!
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