Chunky Leek and Potato Soup (No Cream) - My Gorgeous Recipes (2024)
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Chunky Leek and Potato Soup with no cream added, a healthy and nutritious vegetarian soup that the whole family can enjoy. It's ready in about 20 minutes or so, it's super easy to make, and delicious too.
Winter might be behind us, but a bowl of soup is always welcome, especially when we keep picking up all sorts of random bugs and viruses that make us poorly.
And when I feel like I can't eat anything heavy, this leek and potato soup is heaven in a bowl. It's big on flavours, light, but filling at the same time, and dead easy to make. No need for any fancy ingredients here, just a few veggies, a bit of broth, some simple seasoning, and you get the best soup you could ask for.
Unlike the classic leek and potato soup, which uses milk and cream, and is usually blended to a smooth texture, my chunky soup only uses broth. And the veggies are cooked until tender, but left to their nice chunky texture. It's lighter, and as tasty as the traditional version.
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How to make chunky leek and potato soup with no cream
How long does the soup last in the fridge?
What are the best herbs for this soup?
Other vegetable soup recipes
Chunky Leek and Potato Soup (No Cream)
How to make chunky leek and potato soup with no cream
This soup can be ready in just about 20 minutes, and that's from scratch.
peel, wash and chop the potatoes and carrots, wash and chop the leek, both white and green parts will be used
heat up the olive oil, add the butter and allow it to melt
For a vegan-friendly recipe, you can only add olive oil, otherwise the butter gives a richer flavour, and goes very well with the leeks.
sautee the leeks for 2-3 minutes until they begin to soften
This really brings out some fantastic flavours, and takes the soup to a whole new level.
add the potatoes and carrots, give it a good stir, then add the broth/stock, and let to cook for 12-15 minutes until the veggies are tender
If you'd like to keep the soup vegetarian, use vegetable broth, otherwise, for even more flavour, the chicken broth will work wonders.
add the tomato paste, season well and add the herbs
And that's it, a fantastic soup for the whole family. I can guarantee you that even fussy little ones will absolutely love it!
How long does the soup last in the fridge?
If kept in a good plastic container, the soup will be ok for 2-3 days. My fussy-pants girls don't like having the same dish for lunch and dinner, so, if I have leftovers from lunch, we usually serve them the next day, rather than the same day for dinner.
You can definitely freeze the soup as well, and it should last for a few months without any problem. But be mindful that the texture of the potatoes might change, and become slightly mushy when heat up.
What are the best herbs for this soup?
Less is more sometimes, and rather than going for stronger spices, l like to taste the very flavours of the vegetables used. I usually go for fresh parsley to finish the soup off, and dry mixed herbs just before the soup is ready. If you don't happen to have mixed herbs, or Italian herbs, thyme is the next best thing.
Other vegetable soup recipes
Yellow Split Pea Soup
Cream of Garlic Soup
Roasted Asparagus Soup
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Chunky Leek and Potato Soup (No Cream)
Chunky Leek and Potato Soup with no cream added, a healthy and nutritious vegetarian soup that the whole family can enjoy. It's ready in about 20 minutes or so, it's super easy to make, and delicious too.
Instead, ladle a small amount of broth into a separate bowl and let it cool. Add a few tablespoons of flour or cornstarch to the bowl and whisk until it's blended smooth. Next, bring the soup to a simmer and add the mixture back to the pot. Pro tip: Don't dump in the entire mixture at once.
Why is my potato leek soup gummy? Potatoes should be diced in similar size so they cook evenly, but don't drive yourself crazy getting them teeny-tiny. If they're too small, you risk the potatoes releasing too much starch, which can make the soup gummy when pureed.
Why does my leek and potato soup taste bitter? A bitter taste in your leek and potato soup could come from a few possible sources. One common cause is overcooked or burnt leeks. Leeks, like onions, can become bitter if they're cooked for too long or at too high a heat.
If you're looking for a substitute to add body to a stew or sauce, a combination of milk and cornstarch may do the trick. Cornstarch is low-calorie and low fat, and it will help to thicken your dish without imparting any flavor to it.
Put a tablespoon of either into a small bowl and stir in 2-3 tbsp of the soup until you have a smooth mixture. Stir this back into the soup and bring it to a simmer. Cook for a few minutes to allow the starch granules to burst to thicken, and to cook out any flour flavour.
If your soup tastes anything but super flavorful, you likely just need to add more salt! Toppings like fresh herbs (I like chives and thyme), croutons, bacon, or cheese help, but this soup should be flavorful on its own and salt should be the first thing you add if your soup tastes bland.
Jack and I often enjoy this potato and leek soup on its own, with good crusty bread, homemade focaccia, or dinner rolls on the side. If you're craving a larger meal, I recommend pairing it with a salad.
It turns out, then, that contrary to internet opinion, it is possible to redeem your potato leek soup if somehow it becomes gluey. Ladle some into a freezer bag, freeze it flat, thaw it, and pour off the water.
I can tell you from experience you don't want this to happen… Add the heavy cream, the rest of the thyme (chopped marjoram is also a great addition here) and the black pepper. Taste – you may need more salt and white pepper, also. Mix and let simmer another 15 minutes.
It looks as though some of your potatoes might have got a bit scorched. Did you fry them off before adding the liquid? The colour from the browned potatoes could be what is turning it brown.
There is absolutely nothing wrong with the green part of a leek and is in fact, even more flavoursome than the white part. Adding the green part of the leek to leek and potato soup will therefore add more flavour AND make your soup a wonderfully vivid, bright green colour!
Season leeks with soy, maple, sesame oil, and mirin. Top with sliced garlic and a few knobs of butter around the outside of the pan. Add just enough stock to cover leeks halfway, bring to a boil and pop into over to roast until caramelized and tender when pierced with a knife.
Sautéing leeks before adding them to the soup can enhance their flavor and bring out their sweetness. Heat some oil or butter in a pan, then add the sliced leeks. Cook them over medium heat until they become soft and slightly caramelized. This step adds depth of flavor to your soup.
Reheat the soup to a gentle simmer (add some extra stock at this point if the soup is too thick for your liking), then pour into warmed bowls. Drizzle the remaining cream over each serving, top with a little pile of buttered leeks and a scattering of chives and black pepper and serve at once.
Combine cornstarch and a little bit of water—or the chicken stock from the soup—in a small bowl.With the soup simmering over medium-low heat, whisk in the slurry. The soup should start to thicken almost immediately.
To thicken potato soup without creating lumps, you can use a roux made of equal parts butter and flour. Melt the butter in a separate pan, add the flour, and whisk until smooth. Slowly whisk the roux into the soup, and let it simmer until thickened. Be sure to whisk continuously to prevent lumps from forming.
Rice, lentils, and beans release a lot of starch and naturally thicken soups simply from simmering, but you can also mash half the cooked rice/lentils/beans before adding to the soup for a simple way to thicken your dish.
Introduction: My name is Saturnina Altenwerth DVM, I am a witty, perfect, combative, beautiful, determined, fancy, determined person who loves writing and wants to share my knowledge and understanding with you.
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