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Potato Leek Soup Recipe No Cream

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Potato Leek Soup A smooth, creamy, no cream recipe that's full of flavor.
Potato Leek Soup A smooth, creamy, no cream recipe that's full of flavor. from www.errenskitchen.com

Description

This hearty potato leek soup is perfect for a cold day. It's easy to make, delicious, and best of all, it doesn't contain any cream. Instead, the creaminess comes from the potatoes themselves. This soup is a great way to use up any leftover potatoes or leeks you may have in your pantry.

Prep Time

The prep time for this recipe is about 15 minutes.

Cook Time

The cook time for this recipe is about 40 minutes.

Ingredients

  • 4 leeks, white and light green parts only, sliced
  • 2 tablespoons butter
  • 4 cups chicken or vegetable broth
  • 2 pounds russet potatoes, peeled and chopped
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup chopped fresh parsley

Equipment

  • Dutch oven or large pot
  • Immersion blender or regular blender

Method

  1. Melt the butter in a Dutch oven or large pot over medium heat.
  2. Add the leeks and cook until softened, about 5 minutes.
  3. Add the broth, potatoes, salt, and pepper to the pot. Bring to a boil, then reduce heat to low and simmer for 30 minutes, or until the potatoes are tender.
  4. Use an immersion blender or transfer the soup to a blender and blend until smooth.
  5. Stir in the chopped parsley and serve.

Notes

This soup can be stored in the refrigerator for up to 5 days, or frozen for up to 3 months.

Nutrition Info

This recipe makes about 6 servings. Each serving contains approximately:
  • Calories: 215
  • Carbohydrates: 40g
  • Protein: 7g
  • Fat: 4g
  • Saturated Fat: 2g
  • Cholesterol: 10mg
  • Sodium: 823mg
  • Potassium: 901mg
  • Fiber: 4g
  • Sugar: 5g
  • Vitamin A: 2032IU
  • Vitamin C: 41mg
  • Calcium: 83mg
  • Iron: 3mg

Recipes FAQ

Can I use a regular blender instead of an immersion blender?

Yes, you can transfer the soup to a regular blender to blend it. Just be careful not to fill the blender too full, as the hot liquid can cause the lid to pop off.

Can I use red potatoes instead of russet potatoes?

Yes, you can use red potatoes instead of russet potatoes. Just keep in mind that red potatoes are a little waxier and may not blend up quite as smoothly.

Can I add other vegetables to this soup?

Yes, you can add other vegetables to this soup if you like. Carrots, celery, and cauliflower would all be good choices.

Recipe Tips

  • Make sure to only use the white and light green parts of the leeks, as the dark green parts can be tough and bitter.
  • If you don't have fresh parsley, you can use dried parsley instead.
  • If you like a chunkier soup, you can skip the blending step and just serve the soup as is.

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