Discover the comforting warmth of a classic French dish with our "Potato Leek Soup No Cream" recipe! This delightful soup is the perfect blend of simple ingredients, bringing out the natural flavors of potatoes and leeks without the heaviness of cream. In just 45 minutes, you can whip up a bowl of velvety goodness that’s both satisfying and healthy. Whether you're looking for a cozy weeknight dinner or a dish to impress your guests, this soup is sure to be a hit. Ready to dive into a deliciously creamy yet cream-free experience? Let’s get cooking!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 4 medium potatoes, peeled and diced
- 3 leeks, cleaned and sliced
- 1 onion, chopped
- 4 cups vegetable broth
- 2 tablespoons olive oil
- Salt to taste
- Pepper to taste
Instructions
- Begin by preparing your ingredients. Peel and dice the potatoes into small cubes, ensuring they are of uniform size for even cooking. Clean the leeks thoroughly by slicing them lengthwise and rinsing under cold water to remove any dirt or grit. Slice the leeks into thin half-moons. Chop the onion into small pieces.
- In a large pot or Dutch oven, heat the olive oil over medium heat. Once the oil is hot, add the chopped onion. Sauté the onion for about 5 minutes, or until it becomes translucent and fragrant, stirring occasionally to prevent sticking.
- Next, add the sliced leeks to the pot with the onions. Continue to sauté for another 5 minutes, stirring frequently, until the leeks are softened and slightly caramelized.
- Add the diced potatoes to the pot, stirring to combine with the onions and leeks. Cook for an additional 2-3 minutes to allow the flavors to meld.
- Pour in the vegetable broth, ensuring that the potatoes and leeks are fully submerged. Increase the heat to bring the mixture to a gentle boil.
- Once boiling, reduce the heat to low and cover the pot. Let the soup simmer for about 20-25 minutes, or until the potatoes are tender when pierced with a fork.
- After the potatoes are cooked, remove the pot from the heat. Using an immersion blender, carefully blend the soup until smooth and creamy. If you prefer a chunkier texture, blend only half of the soup and leave the rest as is.
- Season the soup with salt and pepper to taste. Stir well to incorporate the seasonings.
- Serve the potato leek soup hot, garnished with a drizzle of olive oil or fresh herbs if desired. Enjoy your delicious, creamy-free potato leek soup!
Tips
- Ingredient Prep: Take your time to peel and dice the potatoes evenly; this ensures they cook uniformly. Don’t skip the cleaning of leeks—slice them lengthwise and rinse under cold water to remove any grit.
- Sautéing Technique: When sautéing the onions and leeks, keep an eye on the heat. You want them to soften and caramelize slightly for a richer flavor, but avoid burning them.
- Texture Preference: If you enjoy a chunkier soup, blend only half of the mixture. This way, you'll have a nice balance of smooth and textured elements in your soup.
- Seasoning: Taste your soup after blending and adjust the salt and pepper as needed. Fresh herbs like thyme or parsley can elevate the flavor, so feel free to add them for an extra touch.
- Serving Suggestions: Serve the soup hot, garnished with a drizzle of high-quality olive oil or a sprinkle of fresh herbs. A crusty baguette on the side makes for a perfect accompaniment!
Nutrition Facts
Calories: 180kcal
Carbohydrates: 30g
Protein: 4g
Fat: 6g
Saturated Fat: 1g
Cholesterol: 0mg
