POTATO LEEK SOUP NO CREAM
Easy, enjoyable and tasty! This Potato and Leek Soup is prepared quickly and effortlessly in a single pot. The final outcome is a rich and creamy potato soup that doesn't need any cream or dairy!
Every person ought to possess a solid Leek and Potato Soup recipe to rely on at a moment's notice.
It’s all you desire from your comfort food: simple, convenient, tasty, and healthy! A deserving winter classic.
Vegan Soup with Leeks and Potatoes
While this recipe is influenced by the traditional Vichyssoise, this leek and potato soup is completely dairy-free.
No milk or heavy cream needed. You don't have to replace anything with a dairy-free option such as almond or coconut milk.
The smooth consistency is largely due to the pureed potatoes.
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Overall, this soup is remarkably simple to prepare! It’s made all in one pot using fewer than 10 simple ingredients.
Clean and slice the leeks as required. Utilize both the white and green sections of the leeks.
Tip:
Leeks often conceal a significant amount of dirt among their leaves, so be sure to clean your leeks thoroughly before cooking. I suggest you cut the leaves into smaller pieces, then put them in a colander to wash away any concealed dirt and debris.
Heat oil and cook the leeks and garlic until tender. Cook this in a large soup pot over medium or medium-low heat. You want the leeks to become tender, but not caramelize.
Include the potatoes, herbs, broth, and bay leaves. Combine the other ingredients (aside from extra salt) and mix them all thoroughly.
Bring to a boil, then reduce heat and cook until the potatoes are soft. Bring the pot to a boil, then lower the heat to keep it at a simmer. Put a fitted lid on and set a timer for approximately 15 minutes. Cook gently until the potatoes are tender and can be easily punctured with a fork.
Mix and flavor. Remove the heat and utilize an immersion blender to blend the soup to your desired consistency. Blend until completely smooth and creamy, or retain some potato chunks for a heartier soup. After blending, taste and adjust seasoning with salt and pepper if necessary.
Important: The quantity of salt to incorporate at this point largely relies on the salt level of the stock you selected.
Which kind of potatoes should be used?
For blended soups, all-purpose/starchy potatoes are your best ally!
Russet potatoes, Yukon Gold potatoes, baking potatoes, and so forth.
In contrast to waxy potatoes, they have a high starch content and a low moisture level. This implies they absorb liquid and easily lose their form, making them perfect for blending into a thick and creamy consistency.
Using a waxy type (such as red potatoes) can make your soup more prone to having a chunkier or gum-like consistency.
Is it possible to prepare this without an immersion blender?
Certainly!
Yes!
If you don’t have a stick blender, you can use a regular blender to puree this soup. There are only a few important factors to consider when utilizing a stand blender in this situation:
Let the soup cool a bit before blending.
Hot liquids on a speedy motor always warrant carefulness. I suggest allowing the soup to cool a little until it’s safe to handle comfortably. If necessary, you can always reheat it on the stove.
Mix in portions.
Avoid filling the blender beyond two-thirds full to stop it from spilling over.
Fasten the lid and open it away from your face.
This is particularly crucial if you don't allow the soup to cool completely before blending. Based on my experience, I can assure you that you definitely don't want to open a hot and steamy container directly towards your face!
Additional Vegetable Soup Recipes
- Soupe de poireau et patate douce avec pépitas rôtis sucrés et épicés
- Spiced Tomato Lentil Soup
- Curried Soup with Butternut Squash
- Soup made with Broccoli and Potatoes
- Soup with Broccoli and Leeks
- Peanut, Carrot, and Sweet Potato Soup
- Soup made from roasted acorn squash.
- Potato Asparagus Soup
- Oven-Baked Cauliflower and Garlic Soup
Observations
You can substitute butter for olive oil and chicken broth for vegetable stock if you don't require this soup to be vegan or vegetarian.
A Remark on Blending: When using a blender or food processor for this, blend the soup in batches, ensuring the blender is filled no more than halfway. Be cautious not to exceed the blender's capacity, as heat and pressure can push the lid off. Make sure to lift the lid away from your face to avoid the steam coming at you.
Chill the soup thoroughly, then place it in a freezer-safe, airtight container or bag for storage. Allow space in the bag/container for the soup to grow as it freezes. Allow to thaw overnight in the refrigerator and then heat thoroughly before serving. If the soup separates upon thawing, blend again to restore the mixture.
Fixings
FOR SOUP
- 2 tbsp (30 ml) olive oil
- 1 yellow onion
- 2 stems celery, slashed
- 4 leeks, white parts in particular
- 2 garlic cloves, slashed
- 2 chestnut potatoes, stripped and cubed
- ½ cup (75 g) of cauliflower
- 4 cups (950 ml) of chicken stock
- 1 tsp (6 g) salt
- ¼ tsp (1.5 g) pepper
- 2 tbsp (30 ml) chives, minced
FOR CROUTONS:
- 1 little roll, cut and cleaved (around 2 cups)
- 2 tbsp (30 ml) olive oil
- 1 garlic clove, minced
- salt and pepper to taste
Directions
In a huge stock pot sauté the onion, celery, leeks, and garlic until delicate and fragrant. Add potatoes, cauliflower and chicken stock. Stew until fork delicate around 10 mins.
Puree soup in clusters until smooth. Season with salt and pepper and enhancement with new chives and bread garnishes.
For the bread garnishes:
Cut roll in round cuts and afterward cut in scaled down pieces. Throw with olive oil, garlic, salt and pepper. Heat at 375F (190 C) for 5-10 mins until brilliant brown.
Top soup with newly clipped chives and bread garnishes. Cool. Partake in the POTATO LEEK SOUP NO CREAM plans !!!
POTATO LEEK SOUP NO CREAM VIDEO :
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