Creamy Potato Leek Soup Pareve Or Dairy Recipes

CREAMY POTATO AND LEEK SOUP

Creamy Potato and Leek Soup image

Not only do my somewhat picky kids love to eat this soup, they love to help me make it too...delicious and simple!

Provided by Mama2ME

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes

Time 1h

Yield 8

Number Of Ingredients 10

Ingredients

¼ cup butter
3 leeks (white and pale green parts only), sliced
1 tablespoon chopped garlic
salt and ground black pepper to taste
1 quart chicken broth
1 tablespoon cornstarch
5 ½ cups peeled and diced potatoes, or more to taste
1 tablespoon onion powder
2 teaspoons garlic powder
2 cups half-and-half

Steps:

Melt butter in a large pot over medium heat. Cook and stir leeks, garlic, salt, and pepper in the hot butter until leeks are tender and lightly browned, about 15 minutes.
Stir chicken broth and cornstarch together in a bowl until cornstarch is dissolved; pour over the leek mixture. Add potatoes to the broth mixture and bring to a boil; season with onion powder and garlic powder. Reduce heat, add half-and-half to broth mixture, and simmer until potatoes are tender, about 30 minutes.
Remove pot from heat and blend soup using a hand blender until smooth; season with salt and pepper.

Nutrition Facts : Calories 250 calories, Carbohydrate 28.9 g, Cholesterol 40.1 mg, Fat 13.2 g, Fiber 3.1 g, Protein 5.3 g, SaturatedFat 8 g, Sodium 538.9 mg, Sugar 3.2 g

CREAMY KOSHER PARVE POTATO SOUP

Creamy Kosher Parve Potato Soup image

Make and share this Creamy Kosher Parve Potato Soup recipe from Food.com.

Provided by bamedeo

Categories Potato

Time 50m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

5 large potatoes (you may use sweet potatoes instead)
5 medium leeks
1 tablespoon consomme, Osem Chicken Style Instant Soup and Seasoning Mix
2 cups water (use rice milk for creamier soup)
1 tablespoon olive oil (use coconut oil if using sweet potatoes)
1 1/2 teaspoons sea salt
1 teaspoon pepper, fresh ground
1 garlic clove, crushed (may substitute garlic powder or minced garlic from a jar)

Steps:

Peel and cube potatoes, and chop leeks and set aside.
Heat olive oil in a large stock pot. Once it begins to heat up, add leeks; Sauté until the leeks soften up - 3-5 minutes.
Add potato, and chicken seasoning/water; Depending on the size of your potatoes, you may need more broth than called for - just make sure that the vegetables are covered by about 3/4-1 inch of broth.
Bring to boil. Then, drop heat to low or medium-low and simmer (uncovered) around 30 minutes, until both the leek and the potatoes are soft and tender.
Add soup to blender [I use my Ninja!] with a ladle, making sure to evenly distribute enough liquid to help blend your vegetables well. The amount of broth you add will determine the thickness of your soup. You may wish to keep some of the vegetables aside if you prefer some chunks in your soup.
Puree soup until smooth, and serve immediately.
OPTIONS: • Add soy-based imitation bacon bits. -- Kosher of course! • Add Kosher cheddar cheese [NO LONGER PARVE]. • Use chives instead of onion or leeks. • Leave skin on potatoes but wash thoroughly instead.

Nutrition Facts : Calories 228, Fat 2.1, SaturatedFat 0.3, Sodium 475.6, Carbohydrate 48.5, Fiber 6.2, Sugar 4, Protein 5.6

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