POTATO LEEK SOUP
A French classic, this creamy potato leek soup is quick, easy, and comforting.
Provided by Jennifer Segal
Categories Soups
Time 1h5m
Yield 6
Number Of Ingredients 11
Steps:
- Melt the butter over medium heat in a large soup pot. Add the leeks and garlic and cook, stirring regularly, until soft and wilted, about 10 minutes. Adjust the heat as necessary so as not to brown.
- Add the potatoes, broth, bay leaves, thyme, salt and pepper to pot and bring to a boil. Cover and turn the heat down to low. Simmer for 15 minutes, or until the potatoes are very soft.
- Fish out the thyme sprig and bay leaves, then purée the soup with a hand-held immersion blender until smooth. (Alternatively, use a standard blender to purée the soup in batches; see note.) Add the heavy cream and bring to a simmer. Taste and adjust seasoning with salt and pepper. If soup is too thin, simmer until thickened. If it's too thick, add water or stock to thin it out. Garnish with fresh herbs if desired.
- Note: If using a standard blender to purée the soup: be sure not to fill the jar more than halfway; leave the hole in the lid open and cover loosely with a dishtowel to allow the heat to escape; and pour blended soup into a clean pot.
- Freezer-Friendly Instructions: The soup can be frozen, without the cream, for up to 3 months. Defrost the soup in the refrigerator for 12 hours and then reheat it on the stovetop over medium heat until hot. Once heated through, add the cream and bring to a simmer before serving.
Nutrition Facts : ServingSize about 1-1/2 cups, Calories 454, Fat 24 g, Carbohydrate 49 g, Protein 12 g, SaturatedFat 14 g, Sugar 10 g, Fiber 5 g, Sodium 828 mg, Cholesterol 78 mg
POTATO LEEK SOUP RECIPE BY TASTY
Buttery, creamy, and made oh-so fragrant with the help of thyme and chives, this potato leek soup is the perfect companion to any cold weather dinner. Serve with a bit of hot sauce for an extra kick and a sprinkling of croutons for added crunch.
Provided by Merle O'Neal
Categories Lunch
Time 45m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Melt butter on medium heat in a large pot. Add the chopped leeks and stir until coated with butter.
- Cover the pot and lower heat, cook for around 10 minutes until the leeks have softened.
- Increase to medium-high. Add garlic, potatoes, salt, and pepper. Cook for 1 minute, then add vegetable broth, water, thyme, and bay leaf. Bring to a boil.
- Lower heat and cover pot with a lid and simmer for 15 minutes, or until potatoes are tender and easily speared by a fork.
- Uncover and remove thyme and bay leaf.
- Use an immersion or countertop blender to blend the soup until smooth.
- Stir in chives and hot sauce (optional).
- Allow to cool 2 minutes and serve.
- Enjoy!
Nutrition Facts : Calories 751 calories, Carbohydrate 67 grams, Fat 49 grams, Fiber 3 grams, Protein 3 grams, Sugar 14 grams
POTATO LEEK SOUP I
A rich potato soup with NO milk or cream. Garnish with fresh parsley.
Provided by JJOHN32
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Potato Leek Soup Recipes
Time 1h
Yield 8
Number Of Ingredients 7
Steps:
- Cook potatoes in chicken stock until soft. Set aside, do not drain.
- Put potatoes in the work bowl of a food processor in batches. Add 5 cups of chicken stock from the potato cooking pot. Puree until smooth.
- Half the leeks lengthwise, and soak in water to clean. Finely slice. Saute in butter until transparent. Add white wine, and cook for 3 minutes.
- In a soup pot, combine remaining cup of chicken stock from the potato cooking pot and sauteed leeks. Stir in pureed potatoes, and bring to a simmer. Season with salt and white pepper. Cook to desired consistency, adding more stock if necessary. Garnish with parsley.
Nutrition Facts : Calories 369.2 calories, Carbohydrate 53.7 g, Cholesterol 30.5 mg, Fat 12.9 g, Fiber 6.7 g, Protein 9.8 g, SaturatedFat 7.7 g, Sodium 676 mg, Sugar 3.7 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.
RUSTIC POTATO LEEK SOUP
This Rustic Potato Leek Soup recipe is kept nice and chunky, it's naturally gluten-free and vegan (no cream), and it's full of the coziest, comforting, simple flavors.
Provided by Ali
Time 35m
Number Of Ingredients 13
Steps:
- Heat olive oil (or butter) in a large stockpot over medium-high heat. Add the onion and sauté for 5 minutes, stirring occasionally. Add the leeks, celery and garlic and sauté for 3 minutes, stirring frequently.
- Add the white wine and use a wooden spoon to lift off any browned bits that are stuck to the bottom of the stockpot. Add the potatoes, vegetable stock, thyme, bay leaves, cayenne and stir to combine.
- Continue cooking until the soup reaches a simmer. Then reduce heat to medium-low, cover and simmer for 10 to 15 minutes, until the potatoes are tender.
- Remove and discard the bay leaves and thyme stems. Give the soup a taste and season with however much salt and black pepper you think it needs.
- Serve warm, garnished with whatever toppings sound good, and enjoy!
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
POTATO LEEK SOUP
This Potato Leek Soup recipe is SO lusciously rich and velvety, you won't believe it's low fat without any cheese or cream! Most importantly, you won't believe how deeply satisfying, cozy and comforting it is. This Potato Leek Soup is made with fragrant leeks simmered with buttery potatoes, chicken broth, aromatics and seasonings, then pureed together to create the ultimate satisfying comfort food. It's guaranteed to satisfy your warm creamy soup cravings - without ANY guilt! This Leek and Potato Soup also reheats beautifully for stress free dinners or lunches throughout the week.
Provided by Jen
Categories Main Course
Time 45m
Number Of Ingredients 15
Steps:
- Slice the roots off of the leaks then chop off the top dark green stalks; discard. Slice the remaining white/light green stalks in half lengthwise, then in half again (see photos in post). Add sliced leeks to a bowl of cold water and stir them around to separate them from each other and to dislodge any dirt. Scoop them out with a fine mesh sieve, dry, thinly slice and set aside.
- Melt the butter in the olive oil over medium-low heat in a Dutch oven or large soup pot. Add the leeks, carrots and celery and cook, stirring often, until vegetables are softened, about 10 minutes (we are sweating the vegetables, the leeks should not brown). Add garlic and sauté 30 seconds.
- Add the potatoes, broth, chicken bouillon and all remaining seasonings. Cover pot, leaving just a crack open, and bring to a boil. Reduce heat to medium-low and simmer an additional 10-15 minutes, until potatoes are soft. Discard bay leaves.
- Working in batches, remove desired amount of soup to a high-powered blender, don't fill blender more than 1/3 way full or it can overflow and explode. For a smooth soup, puree all of the soup; for a chunkier soup, don't puree all of the soup. Blend until very smooth, being careful to let smoke escape the blender or it will explode. You can do this by leaving the blender cap open and covering with a paper towel or loose dishtowel. You may also use an immersion blender but I don't find the soup gets as smooth.
- Pour pureed soup back into pot and stir in lemon juice. Taste and season with additional 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 :
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HOW TO MAKE DAIRY-FREE POTATO LEEK SOUP | RANDA …
From randaderkson.com
5/5 (3)Total Time 30 minsCategory SoupCalories 387 per serving
- Heat a large dutch oven or stock pot over medium heat add the olive oil and allow it to heat up until it glistens.
- Add the sliced leeks and saute them for 2 minutes. Then add the potatoes and garlic, stir it around until the garlic becomes fragrant.
- Add the rest of the ingredients and bring to a boil. Cover the pot, reduce the heat to medium-low and simmer for at least 20 minutes.
- Remove the pot from heat and using a ladle, scoop the soup into a blender and blend until smooth. You can also use an immersion blender. Feel free to leave some texture by not blending it all.
LOW-CARB "POTATO" LEEK SOUP - SIMPLY SO HEALTHY
From simplysohealthy.com
4.9/5 (7)Category Appetizer, Main CourseCuisine American, Low-CarbTotal Time 30 mins
- Heat stock pot or dutch oven over medium high heat. Add bacon and cook, while stirring, until crisp. Remove bacon from pan and drain on plate. Reserve bacon for later. Discard all but one tablespoon bacon grease from stock pot.
- Place pot used for bacon over medium heat. Add onion and leek. Sprinkle lightly with salt and pepper.
- Cook onion and leeks, stirring occasionally, until edges begin to brown and the onions appear translucent. Add garlic and dried thyme to onion. Cook for one minute.
- Add 1 quart of chicken stock. Heat on high, stirring occasionally until stock simmers. Add cauliflower and cover pot.
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- Trim off the root ends and tough top green leafy parts from the white stalk of leek. Keep white stalk whole.
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- Add the potatoes and pour over the stock. Cover and cook for 20 - 30 minutes or until the potatoes are soft enough to puree.
- Using a hand blender, puree the soup, ladling in reserved stock until it forms your desired consistency.
POTATO LEEK SOUP: A SIMPLE, QUICK FRENCH STAPLE - BOULDER ...
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Ratings 17Category SoupCuisine FrenchTotal Time 55 mins
- Melt butter in a Dutch oven or heavy stock pot. Add leeks and potatoes and sauté for approximately 5 minutes.
- Add the chicken stock and salt, bring to a boil. Reduce heat to a simmer. Cover and cook 35 minutes.
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Reviews 46Calories 258 per servingCategory Soups
- In a large stock pot sauté the onion, celery, leeks, and garlic until soft and fragrant. Add potatoes, cauliflower and chicken broth. Simmer until fork tender about 10 mins.
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POTATO LEEK SOUP RECIPE - LOVE AND LEMONS
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4.9/5 (21)Category SoupCuisine American, French
- Heat 2 tablespoons olive oil in a large pot or Dutch oven over medium heat. Add the leeks, salt, and several grinds of pepper. Sauté for 6 to 8 minutes, until softened.
- Add the garlic, stir, and cook for 2 more minutes. Stir in the white wine vinegar and cook, stirring, for 30 seconds, and then add the broth, potatoes, and white beans. Bring to a boil, reduce the heat, and simmer, uncovered, for 30 minutes.
- Let cool slightly, then transfer the soup to a blender with the remaining 1 tablespoon olive oil, the lemon juice, and the mustard. Blend until smooth. Work in batches if necessary. Season to taste and serve with chopped parsley, pine nuts, red pepper flakes, and drizzles of additional olive oil, if desired.
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