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Recipe: Potato Leek Soup (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

Potato Leek Soup is a classic recipe that has been enjoyed for generations. It's a simple and flavorful soup that's perfect for cold winter nights or any time you want a warm and comforting meal. This version of the soup is made without cream, making it a healthier yet still creamy option.

Prep Time

Prep time for this recipe is approximately 20 minutes.

Cook Time

Cook time is approximately 50 minutes.

Ingredients

  • 4 large leeks
  • 4 medium potatoes
  • 6 cups chicken or vegetable broth
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 2 cloves garlic, minced
  • 1 bay leaf
  • 1/2 teaspoon dried thyme
  • Salt and pepper, to taste

Equipment

  • Large pot
  • Immersion blender or regular blender
  • Cutting board
  • Knife
  • Measuring spoons and cups
  • Wooden spoon

Method

  1. Start by washing the leeks and potatoes thoroughly.
  2. Trim off the root ends of the leeks and slice the white and light green parts into thin rounds. Discard the dark green parts.
  3. Peel and chop the potatoes into small cubes.
  4. In a large pot, heat the olive oil and butter over medium heat.
  5. Add the leeks and garlic to the pot and sauté for 5-7 minutes, until the leeks are soft and translucent.
  6. Add the potatoes to the pot, along with the bay leaf, thyme, salt, and pepper.
  7. Pour the broth over the vegetables and bring to a boil.
  8. Reduce the heat and simmer for 30-40 minutes, until the potatoes are tender.
  9. Remove the bay leaf and puree the soup with an immersion blender or in a regular blender until smooth and creamy.
  10. Return the soup to the pot and heat through. Adjust seasoning to taste.
  11. Serve hot, garnished with fresh herbs or croutons if desired.

Notes

If you don't have an immersion blender, be careful when blending the hot soup in a regular blender. Allow the soup to cool slightly before blending and blend in small batches to prevent splatters and burns.

Nutrition Info

This recipe makes approximately 6 servings. Each serving contains approximately:
  • Calories: 180
  • Protein: 5g
  • Fat: 5g
  • Carbohydrates: 31g
  • Fiber: 3g
  • Sugar: 5g
  • Sodium: 800mg

Recipes FAQ

Can I use different vegetables in this soup?

Absolutely! This recipe is quite versatile and can be made with a variety of vegetables. Try adding carrots, celery, or sweet potatoes for a different flavor.

Can I make this soup ahead of time?

Yes! This soup can be made ahead of time and stored in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Recipe Tips

  • For a vegan version of this soup, use vegetable broth instead of chicken broth and replace the butter with olive oil.
  • If you prefer a chunky soup, reserve some of the cooked potatoes and leeks and add them back into the soup after blending.
  • This soup pairs well with a crusty bread or a side salad for a complete meal.

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