No Cream Creamy Leek Potato Soup Light Recipes

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 broth to a boil and reduce to medium.
• Add leeks, potatoes, and onion.
• Simmer, covered, 25-30 minutes.
• Add seasonings and cream.
• Simmer 5 minutes more.
• Slightly mash with a potatoe masher to desired consistency.
• Serve with salad and crusty bread.
• A snap to make, but tastes gourmet!

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:

• Combine leeks and 3 tablespoons olive oil in a stockpot over medium-low heat. Saute until soft, about 15 minutes, adding more oil if needed. Sprinkle flour over leeks and mash in with a wooden spoon. Reduce heat to low and cook for 2 minutes.
• Slowly add 2 cups water, stirring constantly to create a roux. Slowly add 2 more cups water, stirring constantly. Stir in the remaining 2 cups water. Add bouillon cubes, sugar, chili-garlic sauce, and pepper. Increase heat to medium and stir occasionally until boiling.
• Add potatoes and reduce heat to a low simmer. Cook until potatoes are soft, 45 to 60 minutes, stirring every 10 minutes or so and scraping the bottom of the pot as needed. Puree soup with an immersion blender until smooth with some chunks remaining. Stir in milk to thin and heat until warmed through.

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.

Steps:

• 1. (this part is optional but adds a nice leek flavor to the broth) Bring leek greens, broth and water to a oil in a large saucepan over high heat. Reduce heat to low, cover and simmer for 20 min. pour the broth thru a fine mesh strainer into a med. bowl, pressing on the solids to extract as much liquid as possible, and set aside. Discard the solids in the strainer and rinse saucepan. 2. Combine the light and white green leek parts, onion, 1/8 tsp salt in saucepan with coconut oil spray. Cover and cook over med-low heat, stirring occasionally, until the onion is softened, 8-10 min. (be careful not to overcook as this can overcook the onions/leeks and the soup will not be light 'potato' color tho will taste great) 3. Uncover, increase heat to high, stir in the reserved broth, potato, thyme sprig and bay leaf and bring to a boil. Reduce heat to low and simmer until potato is tender about 15 min. 4. Remove thyme sprig and bay leaf. In 2 batches process the soup in a blender until completely smooth 2 min. Return to saucepan, heat to a simmer. Season w salt and pepper.