Once the weather turns cool, my soup pot comes out and stays on the stove until spring. This creamy potato, broccoli and leek soup is one I make again and again because it’s hearty, healthy, and naturally gluten-free.

Yes, you can have creamy leek, potato, and broccoli soup without adding a drop ofcream.

The secret is blending. When the potatoes and leeks are blended right into the broth, you get a velvety, creamy soup with far fewer calories than a traditional cream-based recipe, and it stays dairy-free unless you decide otherwise.

It’s good for you too. Leeks have prebiotic fiber, which supports healthy gut bacteria; garlic and onions help support the immune system; and potatoes and broccoli add vitamin C and fiber to this delicious blend.

Two bowls of creamy potato broccoli leek soup topped with shredded cheddar and bacon, with vintage silver spoons

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Why You’ll Love This Soup

Creamy without cream: the potatoes do the work.
Naturally gluten-free and easy to make vegan with vegetable broth.
Simple, budget-friendly ingredients you can find year-round.
Two textures in one bowl: silky soup with tender chunks of potato, leek, and broccoli.
Makes 6 servings and freezes beautifully for busy weeknights.

Creamy Potato, Broccoli and Leek Soup (No Cream)

A healthy, cramy potato broccoli leek soup made without cream. Potatoes and leeks are blended into the broth for a velvety texture, with tender chunks left in. Naturally gluten-free and easy to make vegan.

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Course: Main Course, Soup

Cuisine: American

Keyword: broccoli leek potato soup,, creamy vegetable soup, dairy-free potato soup, gluten-free soup, healthy leek soup, immersion blender soup, potato broccoli leek soup, potato leek soup without cream

Prep Time: 20

Cook Time: 40

Servings: servings

Calories: 214kcal

Equipment

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. low-sodium, gluten-free chicken broth vegetable broth for a vegan/vegetarian option
1 tsp salt
1 tsp thyme
1/2 tsp black pepper
1/2 tsp celery salt
1 bay leaf
dash of cayenne pepper, optional

Get Recipe Ingredients

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. Blend in short pulses: overblending potatoes can make the soup gluey.
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

This is a great make-ahead recipe: You know they are my favorite.

This will keep up to 4 days in the refrigerator if you want to make it for a crowd.

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 stovetop 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 Potato Leek Soup Creamy 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.

Blend in short pulses and stop as soon as the soup looks smooth. Starchy potatoes can turn gluey if they are blended too long, so a light touch keeps it silky.

Why I Make It In Two Stages

I make 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 of the recipe card.

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 pot. You can also use it for smoothies, flavored water or milk, baby food, homemade mayo and so much more. It’s a handy little tool to have in the kitchen.

Ingredients for Potato Broccoli Leek Soup

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.

Leek sliced in half lengthwise and rinsed clean on a wooden cutting board, ready for leek soup — The ends, greens, and white part of the leek

What most people don’t know about leeks is that the white and light green part is what you want to cook with.

The dark green part, however, is rather tough. Those greens are still full of flavor and vitamin C, so I chop them up, put them in the freezer, and 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, red, new, and fingerling potatoes.

Russet potatoes, also called Idaho or baking potatoes, have brown skin and are the largest in the potato families. Because of their high starch content, they are good for baking or mashing, and they blend up wonderfully creamy. As a rule, they are my potato of choice. However, golden potatoes are also a great option instead of russets.

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.

You could also use sweet potatoes in this recipe if you prefer. Your soup will be a little sweeter and have a deeper golden color.

As for 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 in my opinion, it gives a cleaner potato.

Broccoli

I love broccoli in a creamy soup, and I cut off just the florets and put into my soup. The rest goes to the chickens or into the compost bin.

If you don’t like broccoli, you can use just about any other green vegetable in this recipe or skip it all together

Easy Add-Ins and Variations

Cauliflower: Use it 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.
Yogurt: If you want to add more creaminess without the calories of cream, stir in some plain Greek yogurt.
Greens: Add a handful of spinach or kale with the veggies. Each handful adds more nutrition.
Shredded rotisserie chicken: Being a big fan of chicken, I love this addition to this soup for a protein boost.
Carrots: Carrots add more nutritional value and a pop of color.

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.

Make Ahead, Storage and Freezing

This soup is a great make-ahead meal, and the flavor only gets better by the next day.

Refrigerate: Store in an airtight container for up to 4 days
Freeze: Cool completely, then portion into freezer-safe containers labeled with the contents and date.
Reheat: Thaw overnight in the refrigerator and warm gently on the stove. Potato soups thicken as they sit, so add a splash of broth or water, then give it a quick blend or whisk to bring back the creamy texture.

Toppings for Your Soup

The beauty of any soup is its flexibility. What you can add to it is really up to you, and the same goes for the toppings. Here are a few ideas:

Bacon bits
Shredded cheddar cheese
Chives or parsley (or both)
A dollop of yogurt or cream
Croutons (I like them crushed up as a crunchy topping)
A squeeze of lemon to brighten the soup
Pumpkin seeds or other nuts of your choice

Bowl of creamy potato broccoli leek soup topped with crispy bacon and shredded cheddar cheese

A decorative horizontal line with symmetrical blue floral patterns and a steaming coffee cup icon in the center, evoking the warmth and simplicity of a cozy meal like ricotta and lemon pasta.

FAQ’s

Yes, you can make this without potatoes. To create the creamy consistency, substitute your potatoes with cauliflower or white beans.

The dark greens are too tough to blend smoothly, so I save them for homemade broth instead, The light green part is tender and perfet for this soup.

This version is! With no cream or butter, it’s lower in calories and saturated fat than classic recipes still full of fiber and vitamin C. To keep the sodium in check, use low-sodium broth and add salt to taste at the end.

Yes, as long as your broth is gluten-free. The rest of the ingredients are naturally gluten-free.

Of course! Use vegetable broth to keep it vegan, or stir in a splash or cream or Greek yogurt. It’s all about personal preference. Adding dairy will make the soup richer, but it will also add calories.

Yes. Blended potato soups freeze well. The texture may separate alittle after thawing, but a quick whisk or a few pulses with the immersion blender brings it right back.

Overblending. Potatoes release starch the longer they are blended, so pulse just until smooth. A standard blender on high is the most common culprit. Adding a little more broth should help smooth it out.

Two white bowls of healthy potato broccoli leek soup with cheddar and bacon on a white table

What to Serve with Soup to Make It a Complete Meal

Breads and Toast

Sour dough bread
A gourmet grilled cheese for dunking
Garlic-rubbed toast or baguette slices
Gluten-free artisan bread or oat crackers

Protein Additions

Shredded Chicken or diced ham
White beans or chickpeas stirred into the soup
A poached egg (beautiful on thick, blended soups)

Salads

A decorative white bowl filled with tortellini pasta topped with grated cheese, tomato sauce, and fresh herbs. A sprig of parsley is placed beside the bowl on a white background.

A close-up of a bowl of chicken noodle soup with visible noodles, chunks of chicken, carrots, celery, and a sprig of parsley on top, placed on a smooth white surface.

More Cozy Soups to Try

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Final Thoughts

There’s something incredibly comforting about a bowl of homemade potato, broccoli and 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!

Peace and Love,

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