CHUNKY LEEK AND POTATO SOUP (NO CREAM)
Chunky Leek and Potato Soup with no cream added, a healthy and nutritious vegetarian soup that the whole family can enjoy. It's ready in about 20 minutes or so, it's super easy to make, and delicious too.
Provided by Daniela Apostol
Categories Soup
Time 20m
Number Of Ingredients 11
Steps:
- Peel, wash and chop the potatoes and carrots.
- Wash the leek, and chop it as well.
- Heat up the oil, add the butter and allow it to melt.
- Add the chopped leek, and sautee for 2-3 minutes until it softens, then add the carrot and potatoes and give it a good stir.
- Add the stock/broth and cook with the lid on for 12-15 minutes until the veggies are tender.
- Season with salt and pepper, add the tomato paste and mixed herbs, and garnish with fresh parsley.
Nutrition Facts : Calories 382 kcal, Carbohydrate 68 g, Protein 12 g, Fat 8 g, SaturatedFat 4 g, Cholesterol 15 mg, Sodium 2178 mg, Fiber 12 g, Sugar 7 g, ServingSize 1 serving
CREAMY POTATO AND LEEK SOUP
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
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
POTATO AND LEEK SOUP (CREAMY BUT NO CREAM!)
Make and share this Potato and Leek Soup (Creamy but No Cream!) recipe from Food.com.
Provided by sofie-a-toast
Categories Lunch/Snacks
Time 40m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Saute leeks and onion in olive oil for 10 min on med/low heat until soft and fragrant.
- In a large pot, boil broth. Add sautéed leeks and onion, garlic, potato cubes and spices. Cover and simmer for 20-30 min, until potatoes are very soft and fall apart when forked.
- Puree the soup with a blender or immersion blender. Make sure not to fill the blender more than 1/2 way so soup doesn't go flying (blend portions at a time). Pour soup back in pot and reheat. Season to taste with salt and pepper.
POTATO LEEK SOUP (NO MILK OR CREAM)
This soup does not have cream or milk in it like many of the ones I have seen. I got it off the internet many years ago. The recipe is credited to the Dinner Co-op. And very simple to make. I think it could also easily be converted to a slow cooker recipe. I usually double the recipe when I make it.
Provided by Sherry
Categories Potato
Time 45m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- In a large heavy saucepan, cook the leeks in the butter over medium heat until softened but not brown.
- Add the water, the broth, and the potatoes. Bring to a boil then turn heat down to low and simmer for about 20 minutes or until potatoes are tender.
- In a blender, puree 1 cup of the soup. Stir puree into remaining soup. Salt and pepper to taste.
LEEK AND POTATO SOUP RECIPE | INDIAN POTATO LEEK SOUP | NO CREAM POTATO LEEK SOUP |
leek and potato soup recipe | Indian potato leek soup | no cream potato leek soup | with 19 amazing images.leek and potato soup recipe | Indian potato leek soup | no cream potato leek soup is a unique and wholesome which is sure to entice you with its creamy texture. Learn how to make Indian potato leek soup.To make leek and potato soup, combine the leek, potatoes and ¾ cup of water in a pressure cooker, mix gently and pressure cook for 3 whistles. Allow the steam to escape before opening the lid. Cool and blend in a mixer along with the milk and 1 cup of water till smooth. Transfer the mixture into a deep non-stick pan, add the salt and pepper, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally. Serve hot garnished with parsley. A vegetable that belongs to the onion family, leek has a strong and distinct flavour that lends itself well to the preparation of recipes like soups. In this Indian potato leek soup, the leek delivers a rush of revitalizing flavour, while the potatoes and milk together give it a creamy consistency and a pleasantness that balances the strong taste of leek beautifully.A garnish of parsley is the perfect touch to raise this no cream potato leek soup to a high level of excellence, so don't forget it! You can serve this pleasing soup with garlic croutons or bread sticks.. If you enjoy the taste of leek, also try other leek recipes like Cheese, Leek and Dill Muffin, Savoury Muffin.Tips for leek and potato soup. 1. This recipe does not make use of cream. Milk is the main ingredient which adds volume and creaminess. So ensure to add full fat milk, also called full cream milk of buffalo's milk. 2. Pepper powder can be substituted with oregano or dried mixed herbs. 3. Serve this no cream potato leek soup hot and fresh as the presence of potatoes tends to thicken the consistency after a while.Enjoy leek and potato soup recipe | Indian potato leek soup | no cream potato leek soup | with step by step photos.
Provided by Tarla Dalal
Categories Thick / Creamy Indian Soups Italian Party Western Party Presssure Cooker Soups Quick 3 Ingredients Dinner Italian
Time 35m
Yield 4
Number Of Ingredients 5
Steps:
- For leek and potato soupTo make leek and potato soup, combine the leek, potatoes and ¾ cup of water in a pressure cooker, mix gently and pressure cook for 3 whistles.Allow the steam to escape before opening the lid.Cool and blend in a mixer along with the milk and 1 cup of water till smooth.Transfer the mixture into a deep non-stick pan, add the salt and pepper, mix well and cook on a medium flame for 3 to 4 minutes ,while stirring occasionally.Serve the leek and potato soup hot garnished with parsley.
- If you like leek and potato soup, then also try other soup recipes like Indian style Mexican tomato soup | Mexican vegetarian tomato soup | Mexican tomato soup with paneer balls | with 33 amazing images. pumpkin potato soup recipe | potato pumpkin soup | creamy pumpkin potato soup | with 17 amazing images. cream of broccoli soup recipe | Indian style veg cream of broccoli soup | with amazing 22 images.
- Leek and potato soup is made of 1 1/4 cups chopped leek, 1/2 cup potato cubes, 1/2 cup milk, salt and freshly ground black pepper (kalimirch) to taste and 2 tbsp chopped parsley.
- This recipe has no cream. Milk is the main ingredient which adds volume and creaminess. So ensure to add full fat milk, also called full cream milk of buffalo's milk. Pepper powder can be substituted with oregano or dried mixed herbs. Serve this no cream potato leek soup hot and fresh as the presence of potatoes tends to thicken the consistency after a while. // Call display() to register the slot as ready // and refresh() to fetch an ad. googletag.cmd.push(function () { googletag.display('div-gpt-ad-1570706400435-0'); googletag.pubads().refresh([adslot0]); }); // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot1 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot1").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot1]); });
- Select leeks with a clean white slender bulb, at least two to three inches of white, and firm, tightly-rolled dark green tops. Select the fresh looking green leaves. Long kept leek has a harder root base and requires to be chewed more, so avoid those. The base should be at least 1-/2 inch in diameter, or more. Look for the slim, cylindrical ones rather than those that are large and bulbous.
- Potatoes should be firm, well-shaped and relatively smooth, and should be free of decay that often manifests as wet or dry rot. // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot2 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot2").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot2]); }); // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot3 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot3").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot3]); }); Avoid potatoes with soft spots or blemishes and those with a greenish tint. In addition, they should not be sprouting or have green coloration since this indicates that they may be undesirable in taste. Sometimes stores will offer already cleaned potatoes. These should be avoided since when their protective coating is removed by washing, potatoes are more vulnerable to bacteria. In addition, already cleaned potatoes are also more expensive, and since you will have to wash them again before cooking, you will be paying an unnecessary additional cost. Since new potatoes are harvested before they are fully mature, they are much more susceptible to damage. Be especially careful when purchasing these to buy ones that are free from discoloration and injury. // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot4 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot4").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot4]); }); // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot5 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot5").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot5]); });
- For pressure cooking leek and potatoes for leek and potato soup recipe | Indian potato leek soup | no cream potato leek soup, add 1 1/4 cups chopped leek in a pressure cooker. Add 1/2 cup potato cubes. Add ¾ cup of water for cooking. Mix gently and pressure cook for 3 whistles. Allow the steam to escape before opening the lid. Keep aside to cool.
- To make leek and potato soup recipe | Indian potato leek soup | no cream potato leek soup, add the leek and potato mixture in a mixer. // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot6 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot6").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot6]); }); // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot7 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot7").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot7]); }); Add 1/2 cup milk. This makes the soup creamier. So ensure to use full fat milk. Also add 1 cup of water. Blend till smooth. Transfer the mixture into a deep non-stick pan. Add salt to taste. // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot8 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot8").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot8]); }); // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot9 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot9").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot9]); }); Add freshly ground black pepper (kalimirch) to taste . Mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally. Garnish with 2 tbsp chopped parsley. Serve leek and potato soup recipe | Indian potato leek soup | no cream potato leek soup hot.
Nutrition Facts :
CREAM OF LEEK AND POTATO SOUP
Steps:
- In a large heavy saucepan, bring the leeks, potatoes, water, and salt to the boil over high heat. Cover partially, reduce heat, and simmer for 20 to 30 minutes until the vegetables are tender. Correct the seasoning, to taste, and puree with a handheld immersion blender, or in batches in a food processor.
- Whisk in the cream and reheat before serving. Top each serving with a dollop of creme fraiche and sprinkling of fresh chives.
ROASTED POTATO LEEK SOUP
Provided by Ina Garten
Categories main-dish
Time 2h10m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F.
- Combine the potatoes and leeks on a sheet pan in a single layer. Add the olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper and toss to coat the vegetables evenly. Roast for 40 to 45 minutes, turning them with a spatula a few times during cooking, until very tender. Add the arugula and toss to combine. Roast for 4 to 5 more minutes, until the arugula is wilted. Remove the pan from the oven and place over 2 burners. Stir in the wine and 1 cup of the chicken stock and cook over low heat, scraping up any crispy roasted bits sticking to the pan.
- In batches, transfer the roasted vegetables to a food processor fitted with the steel blade, adding the pan liquid and about 5 cups of the chicken stock to make a puree. Pour the puree into a large pot or Dutch oven. Continue to puree the vegetables in batches until they're all done and combined in the large pot. Add enough of the remaining 1 to 2 cups of stock to make a thick soup. Add the cream, creme fraiche, 2 teaspoons salt, and 1 teaspoon pepper and check the seasonings.
- When ready to serve, reheat the soup gently and whisk in 2 tablespoons white wine and 1/4 cup of Parmesan. Serve hot with an extra grating of Parmesan and crispy shallots, if using.
- Heat the oil and butter in a saucepan over medium-low heat until it reaches 220 degrees F on a candy thermometer.
- Reduce the heat to low, add the shallots, and cook for 30 to 40 minutes, until they are a rich golden brown. The temperature should stay below 260 degrees F. Stir the shallots occasionally to make sure they brown evenly. Remove them from the oil with a slotted spoon, drain well, and spread out to cool on paper towels. Once they have dried and crisped, they can be stored at room temperature, covered, for several days.
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VEGAN POTATO LEEK SOUP - THE SIMPLE VEGANISTA
From simple-veganista.com
5/5 (21)Total Time 30 minsCategory EntreeCalories 175 per serving
- Leeks, start by removing and discarding the root ends and thick dark green parts. Cut the leeks in half lengthwise and rinse each half under cold water, pulling apart the layers to remove any sand or debris nestled inside, slice the leeks crosswise. Alternatively, slice the leeks, then put in a colander and wash well under running water. Should yield 4 – 5 cups. Cut potatoes into 1/2 inch cubes. Feel free to peel the potatoes or leave the skin on (I left the skin on).
- In a large dutch oven or pot, heat the oil/water over medium heat. Add the leeks and cook, stirring frequently, until soft and wilted, about 10 minutes. Adjust the heat as necessary so as not to brown the leeks.
- Add the potatoes, broth, bay leaves, herbs, salt to pot and bring to a boil. Reduce heat, cover and simmer on low for 15 minutes, or until the potatoes are fork tender.
- Remove the bay leaves, and puree the soup using a hand-held immersion blender until smooth. Alternatively, use a regular blender to puree the soup in batches. Taste for seasoning.
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