Potato And Leek Soup Creamy But No Cream 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:

• 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:

• 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:

• In a large heavy saucepan, cook the leeks in the butter over medium heat until softened but not brown.
• Add the water, the broth, and the potatoes. Bring to a boil then turn heat down to low and simmer for about 20 minutes or until potatoes are tender.
• In a blender, puree 1 cup of the soup. Stir puree into remaining soup. Salt and pepper to taste.