Potato Leek Soup Without Cream
This creamy potato leek soup is made without cream. It gets its creaminess from hearty russet potatoes. It doesn’t need much fuss but feels like a hug in a bowl, especially when enjoyed on a chilly afternoon, topped with croutons or a slice of homemade bread.
Ingredients
- 4 tablespoons butter
- 1 tablespoon olive oil
- 4 large leeks white and pale green parts only, chopped
- 3 large cloves garlic peeled and pressed
- 2 pounds russet potatoes about 6 to 8 potatoes, peeled and chopped
- 7 cups vegetable broth
- 2 large bay leaves
- 1 teaspoon salt
- 1/2 teaspoon fresh ground black pepper
Instructions
- In a large stock pot, melt butter with olive oil over medium heat. Add leeks and sauté until soft, reducing heat to. medium low, 7 to 10 minutes. Add garlic and cook for 1 minute more.
- Add potatoes, broth, and bay leaves. Bring to a boil and then reduce heat and simmer for 15 minutes, or until potatoes are soft when pierced with a fork.
- Remove the bay leaf and ladle soup into blender in batches to puree, being sure to allow blender to vent at the top for heat to escape. You can also use a good quality immersion blender.
- Return pureed soup to pot and heat through, adding salt and pepper to taste. Serve in large bowls, add croutons and a drizzle of olive oil.
Notes
You can substitute beef or chicken broth, however I find vegetable broth gives the best flavour.
You can adjust the amount of butter and olive oil you use. Sometimes I reduce the butter to 2 tablespoons and up the olive oil to 3 tablespoons. I do like a bit of butter for flavour.
Tried this recipe?Please consider Leaving a Review!
https://www.redcottagechronicles.com/recipe/soups-and-salads/potato-leek-soup/