Potato Leek Soup (Without Heavy Cream or Creme Fraiche)
Potato Leek Soup (Without Heavy Cream or Creme Fraiche) is a comforting and healthy soup recipe made with buttery sauteed Leeks, Garlic, Onions, and Potatoes, which are pureed and served. This is a healthy soup made with low-sodium Chicken Broth and without using Heavy Cream or Crem Fraiche. It's smooth, thick, and delicious. This Potato Leek Soup Makes for a perfect dinner recipe.
1.10lbmedium sizedYukon Gold Potato5-6 medium-sized potatoes, peeled and chopped to 1/2 inch cubes
4-5clovesGarlicminced
3cupLow Sodium Chicken Broth
2tablespoonUnsalted Butter
2tablespoonOlive Oil
2tablespoonChopped Parsleyfor garnish
1tablespoonDried Thyme, Rosemary, and Oreganoeach
½teaspoonLemon Juice
½teaspoonSalt
1teaspoonFreshly cracked Black Pepper
1driedBay Leaf
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INSTRUCTIONS
Take 3 bunches of Leeks. Chop the roots and the dark green stalks and discard them. Now, chop the light green part of the stalk into lengthwise slices. Take a bowl of cold water and soak the chopped leaks in it for at least 2-3 minutes. Scoop out the leeks using a fine-mesh sieve. Now, thinly slice and keep them aside.
Now, take a Soup Pot or Dutch Oven. Add the butter and Olive Oil to the Soup Pot and as the butter starts to melt, add the Bay Leaf along with the chopped Leeks. Keep some of the leeks aside for garnish. Also, throw in the minced garlic and the chopped Potatoes. Cover Cook these for about 1-2 minutes over a medium-low flame.
Now, add the Chicken Broth and the spices - Dried Thyme, Rosemary, and Oregano. Also, add the Salt and freshly cracked Black pepper. Mix well. Allow it to come to a slow boil.
As the soup comes to a slow boil, cover cook the soup for about 20-25 minutes or until the Potatoes get fork tender. The time will vary depending on the variety of Potatoes and the size of Potatoes which you've cut. Even sized Potatoes will cook faster. Typically, it takes about 20 minutes to get done to perfection.
Use an immersion blender to blend the soup or take it up in batches in a blending jar and blend to a smooth puree. If you're using a blending jar, be extremely careful to not pour all of the hot soup mix in the Jar. You can take just about 1/3 cup of soup mix at a time, in a jar, cool it down to room temperature, and then blend it. Keep a cloth over the jar-head and allow the smoke to escape, while you're blending the soup to avoid it spilling all over and exploding. If you want chunks in your soup, do not blend all of the potatoes and leeks. You can leave some of it in the pot.
Pour the Pureed Mix into a bowl. if you have chunkier soup left in the pot, add that as well. Season with Lemon juice. Taste it once if it needs more salt or pepper, and adjust the seasoning as per taste. Finally, garnish with some more chopped leeks which you had saved earlier, and serve.
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Notes
It is important that you use Yukon Golden Potatoes and not Russet Potatoes for this recipe. Russet Potato is starchy but Yukon Golden Potatoes will give a creamy texture to your Potato Leek Soup.
The Potatoes will take a longer time to cook if they are chopped non-uniformly. So, please chop the Potatoes uniformly.
Do not over caramelize the Leeks and Potatoes. The reason for adding Potatoes along with Leeks while caramelizing is that the Leeks do not over brown. However, I would advise keeping the heat at low while caramelizing the leeks and potatoes to prevent over-browning.
Allow the Potatoes to reach fork-tender consistency. If the Potatoes are evenly cooked, they will blend easily.
It is best to use an immersion blender and that will save you cooling time.
If you're using a blender jar, then allow the mix to cool down before you add them to the jar. Also, allow the steam to escape while you're blending the soup. The hot steam from the soup might cause the liquid to explode out of the blender. To avoid that, leave the Blender Cap and cover the lid using a paper towel or folded dish towel so that the steam which gets built up escapes however, no liquid escapes.
Also, use only 1/3 cup of soup while blending, so that it doesn't explode out of the jar.
Before you serve the soup, check the seasoning and adjust the salt and pepper as per taste.
Storing this Potato Leek Soup
You can store this Potato Leek Soup in an Airtight container and in the refrigerator for up to 5 days. You can reheat it by mixing in some warm milk and whisking it until it thins out and is smooth.
You can also, reheat this in the microwave for 2 minutes at full power and then repeat after stirring.
You can also reheat this in the dutch pot or soup pot by simmering it on low flame for about 5 minutes.
You can also use your Crockpot to reheat the soup. It will take about 1-2 hours on low heat.
Making Ahead
Of, course, you can prep this soup ahead of time. You can chop the Leeks, and mince the garlic and keep them in an air-tight container for about 2 days.To prep, the Potatoes, peel and chop the potatoes and keep them in a bowl filled with cold water. This will prevent them from browning and will stay fresh.
Nutrition
Nutrition Facts
Potato Leek Soup (Without Heavy Cream or Creme Fraiche)
Amount Per Serving
Calories 176
* Percent Daily Values are based on a 2000 calorie diet.
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