Healthy Leek Soup Without Potatoes (Ready in 30 Minutes)

This healthy leek soup without potatoes is ready in less than 30 minutes, and it’s full of mellow onion and garlic flavor. It’s the perfect winter dinner.

I originally shared this recipe back in 2015, and today I’m updating it with new information and extra tips!

I don’t know about you but I had some sugar around the holidays. Actually, if we are being honest I had sugar for breakfast, lunch, dinner and some snacks! I did OK until my brother and I started making candy together. That was the end of it all.

It was fun and it was insanely delicious, but it really is time for a sugar break! This Leek soup recipe always shows up at my house around January.

Healthy Leek Soup Without Potatoes

Of all the soups I make, this is one of the simplest. It is full of onion and garlic flavor, and it’s just the thing on a cold winter night. You can make it on the fly, and this time of year leeks often go on sale. What more can you ask for?

It really is the perfect soup for January. However, one word of caution! If you don’t like onions this may not be the soup for you. Leeks are in the onion family and the finished soup is deliciously reminiscent of onion without the strong, overpowering flavor.

Why There Are No Potatoes in This Leek Soup

Most leek soup recipes are potato leek soup, and those are great, but I wanted something lighter. Without the potatoes, the leeks really get to shine. You get a clear, savory broth full of soft, sweet leeks and garlic. It’s a nice break after all the heavy holiday food, and it fits right in if you’re eating low carb.

A Little Leek History

Leeks have been around for a very long time! They’re the national symbol of Wales, and people there wear a leek on St. David’s Day every March 1st. The story goes that the Roman emperor Nero ate so many leeks to help his singing voice that he got the nickname “the leek eater.” And the most famous leek soup of all, vichyssoise, is a cold potato leek soup that was created at the Ritz-Carlton in New York around 1917. My version is a lot simpler, and it’s served hot!

The Secret to a Rich Broth

I highly recommend using a good chicken base for this recipe. It adds a lot of rich flavor. I use Better Than Bouillon. If you are vegetarian, the same company makes a great vegetarian base that you can use instead. I measure all the water in my 8-cup measuring cup so it’s ready to pour when the leeks are soft.

How to Clean and Cut Leeks for Soup

Leeks grow in sandy soil, and the dirt hides between their layers. Here’s how I get them clean:

1. Trim: Cut off the root end and the tough, dark green tops. You want the white and light green parts.
2. Split: Slice each leek in half the long way.
3. Rinse: Hold each half under cold running water and gently fan the layers open so all the grit washes out.
4. Chop: Slice each half again the long way, then chop into pieces no wider than 1/3 inch.

A sharp chef’s knife makes this go fast, and it keeps the leeks from getting squished.

Ways to Make It a Meal

• Add chicken: Stir in a couple of cups of shredded cooked chicken at the end for a chicken leek soup.
• Add beans: A can of white beans, drained and rinsed, makes it heartier.
• Make it vegetarian: Use vegetarian bouillon in place of the chicken base.
• Serve it with bread: A slice of crusty bread is perfect for dipping.

How to Store and Freeze Leek Soup

Let the soup cool, then keep it in a covered container in the fridge for 3 to 4 days. It also freezes well for up to 3 months. Thaw it in the fridge overnight and warm it on the stove.

More Cozy Soups

• Loaded Baked Potato Soup
• Easy Split Pea Soup
• Homemade Cream of Tomato Soup
• Easy 30-Minute Beef Minestrone Soup
• Vegetarian Spanish Lentil Soup
• Slow Cooker Curried Lentil Soup

Print Pin

4.17 from 12 votes

Healthy Leek Soup Without Potatoes

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Cook ModePrevent your screen from going dark

• Chef’s knife
• 8-cup measuring cup
• Silicone spatula

Ingredients

• 5 cups chopped leeks
• 1 Tablespoon olive oil
• 1 Tablespoon butter
• 3 1/2 cups water divided
• 1 Tablespoon minced garlic
• 1 1/2 Tablespoon chicken bouillon or vegetarian bouillon
• 1 teaspoon black pepper

Instructions

• Remove and discard any remaining section of root end and any tough upper green leaves. Slice leeks in half and run under cold water gently fanning the layers open to make sure all dirt and grit can run out.
• Slice the cleaned leeks into quarters. Chop the quarters into chunks no wider than 1/3 inch.
• Add 5 cups chopped leeks to a large soup pot with 1 Tablespoon olive oil and 1 Tablespoon butter. Cook on high for a few minutes, stirring often with a spatula until leeks have softened and turned slightly translucent. If the leeks start to stick to the bottom of the pot, add 1/2 cup of the water and continue to cook.
• Add the remaining water, 1 Tablespoon minced garlic, 1 1/2 Tablespoon chicken bouillon, and 1 teaspoon black pepper. Bring to a hard boil, then turn down and simmer for 10 minutes.

Helpful Recipe Notes

Add extra garlic if you love garlic as much as I do!

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When you leave a comment or star rating, it means more than you might think. It helps me understand what you’re enjoying, builds trust for other readers, and supports real, tested cooking content. If you have a moment, I’d truly appreciate you sharing your experience. - Mirlandra

A Note on Nutrition

Nutritional info is an imperfect estimate. Please take it with a grain of salt.