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How to Make Potato Leek Soup Without Cream (Vegan & Fat-Free)

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Here’s how to make vegan and fat-free potato leek soup without the cream!

This recipe is perfect for a cold winter day when you’re craving comfort food, but don’t want to bog down your liver with all the fat that usually comes with it.

You can’t really go wrong with this potato leek soup without cream. It’s easily adaptable.

I use golden potatoes (because they’re my favorite), but you can use other varieties as well.

You can also adjust the herbs to your preferences.

Potato Leek Soup (Fat-Free)

Potato Leek Soup


  • 3 leeks, carefully washed, sliced (White & green parts. Save the dark green tips for making vegetable stock.)
  • 5 medium golden potatoes, steamed, roughly chopped (Alternatively, you can use uncooked potatoes. Allow more time in step 4 for the soup to simmer until the potatoes are cooked through.)
  • 3 cloves garlic, diced
  • 1 small sweet onion, chopped
  • 6 cups vegetable stock (Look for brands with no additives or make your own. Notes below.)
  • 1 tsp salt
  • 1/2 tsp dried thyme
  • 1/2 tsp dried oregano
  • 1/2 cup fresh parsley


1. Add a little veggie stock to a warm stock pot. Add the leeks, onion & garlic. 

2. Allow to simmer on low heat until soft, about 5-10 minutes. Add more veggie stock as needed to prevent sticking.

3. Add remaining vegetable stock, potatoes, salt, thyme, oregano.

4. Heat until warmed through, about 10 minutes. Add the fresh parsley.

5. Blend with an immersion blender or transfer to a food processor/blender and blend until smooth.

How to Make Homemade Veggie Stock

I make homemade vegetable stock because packaged brands are notorious for having additives, such as citric acid.

Whenever I cook, I save the vegetable trimmings (onions, carrots, celery, garlic, fresh herbs, other veggies, really almost anything) and put them into a container in the freezer.

When the container gets full, I transfer the trimmings to a pot.

Add enough water to submerge the veggies. Heat to a gentle boil.

Then lower to a gentle simmer, uncovered for about 45 minutes.

Be careful not to boil it as you’ll destroy some of the nutrients that way. A slow, gentle simmer is best.

The more you cook down the stock, the more flavorful it will become. Strain out the solids and you have veggie stock!

I will freeze this into multiple smaller containers, so I have homemade veggie stock available at all times. It’s very simple and you get super healing veggie broth that didn’t cost you anything to make!

On a rare occasion, your veggie stock can come out a little bitter. I’ve only had this happen once.

It’s usually a little sweet. If this happens, add some fresh lemon juice and a little sweetener, like honey or maple syrup.

This should easily balance out the bitterness.

If you are looking for more healthy recipes, be sure to check out my recipe collection.

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