This one-pot potato leek soup with white beans is velvety, satisfying, and rich in texture — without any cream. With just a few pantry staples and minimal effort, this comforting soup delivers big flavor and creamy body thanks to potatoes and white beans.
Warm, nourishing, and easy to make, this potato and leek soup checks all the boxes: simple ingredients, healthy components, and one pot for easy cleanup. The leeks add a delicate, sweet onion note while Yukon potatoes and white beans create a naturally creamy base when blended. Use vegetable broth to keep the recipe vegan-friendly, or chicken broth if you prefer.
Why You’ll Love This Recipe
- One-pot convenience: minimal cleanup and maximum comfort.
- Few ingredients required: pantry-friendly and budget-conscious.
- Nutritious and adaptable: naturally creamy without dairy and easily made vegan.
Ingredients You’ll Need
- Oil — olive oil or any neutral oil.
- Leeks — use the white and light green parts, sliced thin; discard tough dark green leaves.
- Garlic — freshly minced for best flavor.
- Seasoning — garlic powder, onion powder, and kosher salt; season to taste.
- Bay leaf — optional but adds depth.
- Potatoes — Yukon gold or Yukon white, peeled and diced for a smooth blend.
- White beans — canned (rinsed and drained) to add creaminess without dairy.
- Broth — chicken or vegetable, depending on your preference.
How To Make This Recipe
- Heat oil in a large heavy-bottomed pot over medium heat. Add the sliced leeks and sauté until tender, about 8 minutes.
- Add minced garlic, salt, garlic powder, and onion powder. Sauté another 2 minutes until fragrant.
- Add the bay leaf, diced potatoes, white beans, and broth. Increase heat to medium-high and cover. Bring to a boil, then reduce heat to medium and simmer for about 30 minutes, or until the potatoes are tender.
- Remove the bay leaf. Blend the soup with an immersion blender until smooth, or carefully transfer batches to a blender and puree until creamy. Adjust seasoning with salt and pepper to taste.
Tips and Notes
- Taste and adjust seasoning at the end. A final pinch of salt or a drizzle of good olive oil brightens the soup.
- For texture contrast, top servings with homemade croutons or roasted chickpeas for crunch.
- This soup is delicious hot or chilled for a light lunch.
- Serve with crusty bread to make the meal heartier.
- If using a countertop blender, leave the lid vented and blend in batches to release steam safely.
Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, or enjoy chilled.
Yes — freeze in single portions for easy reheating. The soup keeps well for about 2 months in the freezer.
Recipe
Potato and Leek Soup (No Cream)
Equipment
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Round Dutch Oven (or large heavy-bottomed pot)
Ingredients
- 2 tablespoons oil
- 3 leeks, white and light green parts, sliced
- 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
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Heat oil in a large heavy-bottomed pot over medium heat. Add the leeks and sauté until tender, about 8 minutes.
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Add the minced garlic, salt, garlic powder, and onion powder. Sauté for another 2 minutes until fragrant.
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Add the bay leaf, potatoes, white beans, and broth. Increase heat to medium-high and cover. Bring to a boil, then reduce to medium and simmer about 30 minutes, or until potatoes are tender.
-
Remove the bay leaf and blend the soup with an immersion blender until smooth, or puree in batches in a blender. Adjust seasoning and serve warm.
Nutrition
| Calories: 313kcal
| Carbohydrates: 57g
| Protein: 10g
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