Introducing a winter warmer soup that is nourishing, and also low in carbs – Leek Soup Without Potatoes! This delicious and nutritious dish is packed with flavor, low in calories, and easy to make. Made with fresh and flavorful ingredients, this soup is a gluten-free and low-carb option that will leave you feeling satisfied and comforted. Whether you’re looking for a hearty soup to warm you up on a cold day, or a flavorful side dish to complement your main meal, Leek Soup Without Potatoes is sure to be a hit.
Eliminating potatoes and replacing them with zucchini keeps this soup smooth and creamy, and is a great option for those following a low-carb or ketogenic diet.
I love the hands-off cooking of an electric instant pot and love that it can keep food at a safe temperature till you are ready to eat. My kids love this instant pot corn chowder, which is so easy to make, especially on a busy weeknight.
Another favorite is the instant pot boxed mac and cheese. Just one pot meal, which does away with boiling and draining of pasta and needs no other cooking vessel.
Why You Will Love This Low-Carb Leek Soup
- Flavorful: Leeks have a mild onion-like flavor that deepens after caramelizing. It also pairs well with a variety of seasonings and staple ingredients like mushrooms and carrots.
- Low in calories and carbs: Leeks are low in calories and high in fiber, making them a great choice for those watching their weight. They are also low in carbs.
- Nutritious: Leeks are a good source of vitamins and minerals, including vitamin K, vitamin A, and iron.
- Versatile: Leek soup can be served hot or cold and can be made with a variety of other ingredients, such as chicken or fish, to suit your taste.
- Easy to make: Leek soup is easy to make and can be prepared in a short amount of time with basic ingredients.
- Without potatoes: Leek soup without potatoes or flour makes it a gluten-free and low-carb option for those with dietary restrictions.
- Comforting: Leek soup is comforting and hearty, perfect for a cold day or as a side dish to a main meal.
Although leeks can be combined with a variety of vegetables like mushrooms, carrots, and potatoes and with proteins like chicken and fish, I have kept it low-carb and vegetarian. It’s a simple soup made with leeks, onions, and broth. The secret to its deliciousness is caramelizing the vegetables to bring out their deep flavors. The slightly longer time is definitely worth the wait!
If you want to finish off your meal with a delicious treat, try this gluten-free pumpkin pie. It’s low-carb and gluten-free, and a perfect guilt-free finish to your leek soup.
- Leeks – Leeks are part of the onion family. I have used a whole leek – with the white and green parts included. Leeks tend to have dirt between their layers. To prepare leeks for cooking, chop off the part with roots and slice thin. Separate the layers and wash well under running water till clean.
- Zucchini – These all creaminess and nutrients to your soup, while keeping the carb count low.
- Onions and garlic – These add flavor and depth to any dish after being caramelized in butter. Rough chop both and keep them ready for sauteeing.
- Seasoning– Salt and Black Pepper
- Herbs – I have used Thyme. You can also use other herbs like chives sage, tarragon, etc. If using dried herbs, add them to the oil. If using fresh, add them during the final simmering.
- Butter and Olive Oil – Butter gives a nutty flavor to this soup. Olive oil has a higher smoking point than butter and prevents it from burning too soon.
- Stock / Broth – Use fresh broth or broth cubes to add a deeper flavor.
Step-By-Step Process to make Leek Soup Without Potatoes.
Season with pepper
Blend till smooth.
- In a saucepan, on low to medium heat, melt butter and add olive oil. Since olive oil has a higher smoking point than butter, it will prevent the butter from burning.
- Add chopped onion and garlic, and stir till soft and slightly caramelized. They should not look or smell raw.
- Add chopped leek and zucchini, and continue sauteeing on low to medium heat.
- If using dry herbs, add them now, and continue stirring gently till lightly caramelized. If the vegetables start sticking to the pot, lower the heat, and add a couple of tablespoons of water and continue stirring on low.
- Add the broth to the pot and bring the soup to a boil. Depending on whether the stock is salted or not, add seasoning and adjust the salt to taste.
- Using an immersion blender or a regular blender, puree the soup until it is smooth and creamy.
- If using fresh herbs, add them now. Reduce the heat and let the soup simmer for 10 minutes.
- Serve the soup in bowls, and garnish with a drizzle of heavy cream or sour cream if desired.
Variations Of Leek Soup
Leek soup is a classic French dish that is often made with leeks, onions, and potatoes. However, there are several variations of this soup that can be made without potatoes, here are a few examples:
- Cream of leek soup: Adding cream will make your soup richer and creamier. After simmering, add cream, stir, and take off the heat. Do not heat cream of leek soup on high heat, as the fat can split.
- Leek and bacon soup: Add bacon or pancetta bits after frying the onion and garlic. This will create a wonderfully smokey-flavored soup.
- Leek and celery root soup: This variation adds diced celery root to the soup for a slightly different texture and a subtle celery flavor.
- Leek and cauliflower soup: Cauliflower is nutrient-dense and perfect for low-carb meals. Add cauliflower pieces with the leek and cook in the broth. This will create a smooth creamy soup with a subtle cauliflower flavor.
- Leek and mushroom soup: Adding sliced mushrooms with the leeks will give this soup an earthy flavor.
You can also add other vegetables like carrots etc to create your own variation of this soup.
These are just a few examples of the many variations of leek soup that can be made without potatoes. Feel free to experiment with different ingredients to find the combination that you like the most.
Frequently Asked Questions About Low-Carb Leek Soup
What can I serve Leek Soup with?
Leek soup is a classic French dish that is often served as a first course or as a light meal on its own. However, if you’re looking to serve it as a part of a more substantial meal, here are a few options that pair well with leek soup:
Crusty bread: Warm, crusty bread is the perfect accompaniment to leek soup. Dip the bread into the soup for a satisfying bite. Garlic bread is great too.
Salad: A side salad with quinoa, dried berries, and nuts may make it a substantial meal for those not following a low-carb diet. It provides a nice contrast of textures and flavors.
Cheese: A cheese platter with a variety of cheeses such as salty halloumi, and feta, add an interesting tanginess to your meal, while brie, gouda, and cheddar can add creaminess and complement the flavors of the soup perfectly.
Meat: If you’re looking for a more substantial meal, you can serve leek soup with shredded deli chicken, a side of fried, or some pan-fried garlic prawns.
Croutons: To add some crunch to your soup, you can top it with some homemade croutons. You can make them by cutting bread into small cubes, tossing them with olive oil, and baking them until crispy.
Bacon or ham: Adding some bacon or ham will give the soup extra flavor and protein. You can also top the soup with some crispy bacon bits or crumbled ham for added texture.
Substitute sour cream and butter with dairy-free versions. You can also add coconut cream or a bit of macadamia milk to add creaminess to your soup. Or just skip it altogether.
In The Fridge: In the fridge, your soup will last for 2-3 days.
In The Freezer: Leek soup freezes well. Do not add sour cream. Just store the leek soup in an airtight, freezer-safe container and freeze for up to three months.
Instant pot will speed up the cooking time for this recipe. After sauteing, add broth, and pressure cook on high for 3 minutes. Once the pressure is released, blend as per the recipe.
More Soups You Might Enjoy:
For more vegetarian and vegan recipes, see our collection here.
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Leek Soup Without Potatoes
- 1 Sauce Pan
Ingredients In Order Of Cooking
- 1 Tablespoon Butter
- 1 Tablespoon Olive Oil
- 6 Garlic Cloves Diced
- 1 Onions Medium, Chopped
- 1 Whole Leek Stalk Discard root end, and sliced the rest
- 1 Zucchini Medium, rough chopped
- 1 teaspoon Thyme See Note #2
- 4 Cups Stock Chicken or Vegetable
- Salt (to taste) See Note #1
- 1/4 teaspoon Pepper
Prepare all vegetables
- Cut all vegetables as mentioned above
- Wash thoroughly under running water and drain. See note #3
- Heat oil and butter in a saucepan (on medium heat). See note #4
- Once the butter is melted, add onion, and garlic. Stir gently till onions are soft and translucent, and do not smell raw anymore.
- Add dried herbs (thyme)
- Add chopped leeks and zucchini. Continue sauteing.
- Once the vegetables look slightly caramelized, add chicken stock, vegetable stock, or water.
- Using a stick blender, blend till smooth. (you can also use a mixer or leave it whole)
- If adding fresh herbs, add them now. Add salt and pepper to taste.
- Serve hot with a. dollop of sour cream and garnish of choice (chives etc)
Nutritional Panel: Our nutritional values are calculated by Spooncular API. While we try our best to ensure these values are correct, please confirm these independently.
All information on our website is for general information only. Please consult your doctor if a diet, particular foods, or a way of eating is suitable for you.