Cottage Foodie Diet Recipes

Creamy Potato Leek Soup (without the cream)

January 20, 2015

I love creamy soups and am always on the lookout for a delicious cream-based soup  that I can transform.  It must be healthy yet pack a punch in flavor and texture  (and sans cream or dairy).  It’s hard to do but this soup hits the mark, both in texture and flavor. It’s suitable for vegetarians, it’s dairy-free, and if you use gluten free broth, it’s gluten-free. The soup turns a golden yellow color from the infusion of the leeks.  It’s super easy to make and you’ll have plenty for leftovers because it makes a huge pot!

Creamy Potato Leek Soup

2 large leeks

5 cups of chicken broth (vegetable broth)

3 lbs. potatoes (Yukon Gold or Russet), peeled and diced into 1/2 inch cubes

1 1/2 teaspoons salt (optional)

Pinch of dried marjoram (optional)

1 or 2 sprigs of fresh thyme or 1/2 teaspoon dried thyme (I used dried)

1/4 cup chopped fresh parsley

Sprinkle of Tabasco sauce or other red chili sauce

White or black pepper to taste.

1.  Clean the leeks.  Cut them lengthwise, fan them open under running water to dislodge any dirt hiding inside. Discard the dark green tops and slice the light green and white parts of the leeks crosswise into 1/4 inch thick slices.

 2.  Add 3-4 tablespoons of the chicken broth to a large pot.  Add the chopped leeks and stir to coat. Cover the pot and reduce the heat to low, cook until the leeks are softened.  Check to make sure they are not browning (you can peel the potatoes while they are cooking).

 3.  Add the broth, diced potatoes, marjoram, thyme and a teaspoon of the salt to the pot.  Increase the heat to high to bring to a simmer, then lower the heat to maintain the simmer and cook for 30 minutes, or until the potatoes are cooked through and soft.

4.  Use an immersion blender or a standing blender to blend about half the soup if you want a chunky soup, or all of it if you would like your soup to have a smooth consistency.  Immersion blenders are superior for blending soups, and the clean-up is a breeze.  Do not over blend your soup, as it will become gummy.  Add the parsley, a few dashes or Tabasco (we added lots more), freshly ground pepper and salt to taste.


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