Description
This comforting Potato Leek No-Cream Soup is a simple, creamy-textured soup made without any cream, relying on the natural softness of potatoes and leeks blended with vegetable broth. It’s a satisfying and healthy option perfect for a cozy meal, easy to prepare in about 35 minutes.
Ingredients
Scale
Vegetables
- 2 large leeks, sliced
- 3 medium potatoes, diced
Liquids & Oils
- 4 cups vegetable broth
- 1 tablespoon olive oil
Seasonings
- Salt to taste
- Pepper to taste
Instructions
- Heat oil: Heat olive oil in a pot over medium heat to prepare for sautéing the leeks.
- Sauté leeks: Add the sliced leeks to the pot and cook, stirring frequently, until they become soft and translucent, releasing their mild onion flavor.
- Add potatoes: Stir in the diced potatoes and cook with the leeks for a few minutes to combine flavors and slightly soften the potatoes.
- Add broth and boil: Pour in the vegetable broth and bring the mixture to a boil, ensuring the potatoes cook through.
- Simmer: Lower the heat and let the soup simmer until the potatoes are tender and fully cooked, about 15-20 minutes.
- Blend soup: Carefully blend the soup using an immersion blender or regular blender until smooth and creamy in texture without any cream added.
- Season: Add salt and pepper to taste, adjusting to your preference for seasoning.
- Serve hot: Ladle the smooth, warm soup into bowls and serve immediately for a comforting meal.
Notes
- Use vegetable broth for a vegetarian and vegan-friendly option.
- Ensure leeks are thoroughly cleaned as they can hold dirt between layers.
- For a chunkier texture, blend only half the soup and mix with the rest.
- Add fresh herbs like thyme or chives for extra flavor.
- This soup can be stored in the refrigerator for up to 3 days and reheated gently on the stove.
