Easy Creamy No Cream Potato Leek Soup Recipes

Steps:

• Melt butter in a large pot over medium heat. Cook and stir leeks, garlic, salt, and pepper in the hot butter until leeks are tender and lightly browned, about 15 minutes.
• Stir chicken broth and cornstarch together in a bowl until cornstarch is dissolved; pour over the leek mixture. Add potatoes to the broth mixture and bring to a boil; season with onion powder and garlic powder. Reduce heat, add half-and-half to broth mixture, and simmer until potatoes are tender, about 30 minutes.
• Remove pot from heat and blend soup using a hand blender until smooth; season with salt and pepper.

Steps:

• Saute leeks and onion in olive oil for 10 min on med/low heat until soft and fragrant.
• In a large pot, boil broth. Add sautéed leeks and onion, garlic, potato cubes and spices. Cover and simmer for 20-30 min, until potatoes are very soft and fall apart when forked.
• Puree the soup with a blender or immersion blender. Make sure not to fill the blender more than 1/2 way so soup doesn't go flying (blend portions at a time). Pour soup back in pot and reheat. Season to taste with salt and pepper.

Steps:

• Bring 7 cups of water with 1/2 tsp. salt to a boil.
• Meanwhile, peel the potatoes and cut into slices about 1/4 inch thick.
• Wash leeks carefully, and chop into medium sized pieces.
• When water is boiling, add potatoes and leeks.
• Turn down heat and simmer, covered for 30 minutes.
• Reserving 2 to 3 cups of the cooking water, put the remaining contents of the pot into a blender or food processor.
• Puree until smooth.
• Add butter and blend until smooth.
• Return soup to pot and bring to a boil.
• Add reserved cooking water until soup reaches desired consistency (I like to leave it thick).
• Season to taste with salt and pepper and serve.
• Reheats very well.