“The Entire Leek” Potato Soup (Cream Free)
Neena BrostowskiCozy, nourishing, no-waste-ish Potato Leek Soup.
Somewhere between wanting something warm, filling, and nostalgic, and being sick and tired of recipes that tell you to use leeks and then throw half of them away, this soup was born.
Seriously — every potato leek soup recipe seems to say “use the white and light green parts only” and casually waste the most flavour-packed (and fiber-packed) half of the vegetable. So I set out to make a version that actually uses the entire leek — white, light green, and those dark green tops that always get left behind.
The first time I ever tried potato leek soup I was 20 years old, working at a golf course, and I was instantly hooked. It was creamy without being heavy, cozy without being boring, and felt way fancier than anything I was making at home at the time. Years later, it’s still one of my favourite comfort meals — especially when it’s made in a way that feels intentional and not wasteful.
Why you should stop throwing away leek greens
Those dark green leek tops everyone tells you to toss? They’re actually packed with fiber and prebiotics, which means they help feed your gut bacteria, support digestion, and even play a role in cholesterol and blood sugar balance. That tougher texture is literally where the nutrition lives.
Most recipes avoid them because they’re fibrous, but when you sauté them slowly, simmer them, and blend them into soup, they turn into pure flavour and nourishment instead of chewiness. It’s one of those simple swaps that makes a cozy bowl of soup quietly do a lot more for your body.
👀 Watch the video before you make it! Trust me, seeing how easy this is will convince you to actually make it - YouTube | Instagram | TikTok.
What You’ll Need
Ingredients
(Serves 4–6)
- 3 whole leeks (white, light green, and dark green parts)
- 3–4 Yukon gold or russet potatoes, scrubbed and chopped
- 1 red onion, chopped
- ½ to 1 celery stalk, finely chopped
- 2 tbsp olive oil or butter
- 5–6 cups chicken stock
- 1 tsp dried thyme
- Salt and black pepper
- Garlic powder, to taste
For topping (optional):
Greek yogurt (or sour cream), aged cheddar, turkey bacon bits, fresh parsley.
How To Make It:
1. Before anything hits the stove, slice all your leeks and give them a good soak in cold water. Leeks love hiding dirt between their layers, especially the dark green tops. Swish them around, let the grit sink, then lift the leeks out and drain. This step takes two minutes and saves your soup from being crunchy in the wrong way.
2. In a large pot, heat your olive oil or butter over medium heat. Add the chopped leeks, red onion, and celery with a pinch of salt and let everything cook for about 12–15 minutes, stirring often, until soft, sweet, and lightly golden. This is where the flavour builds and where the tougher green leek tops become tender and mellow.
3. Add the chopped potatoes and thyme and stir to coat them in all that goodness. Pour in the chicken stock, then season with salt, pepper, and garlic powder. Bring to a simmer and let it cook for 20–25 minutes, until the potatoes are completely soft.
4. Blend until smooth and creamy using an immersion blender or a regular blender. Add more stock if you like a thinner soup.
Even though there’s no cream in this soup, it becomes unbelievably silky just from the potatoes and leeks doing their thing.
To Serve:
Top your bowl with a spoonful of Greek yogurt, a little aged cheddar, turkey bacon bits, and fresh parsley for the perfect delectable finish.
Final Thoughts:
This is the kind of recipe that feels like a warm hug in a bowl. It’s simple, nourishing, and proof that you don’t have to waste half your produce to make something really, really good 🤍🥔
With love from my kitchen to yours,
—Neena