Leek And Potato Soup No Cream: Potato Leek Soup is a work of art! Nothing’s superior to a bowl of good potato soup on a cold day. Also, it’s simple, as well! No cream required, just purée the soup to make it thick and smooth.
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How to Make Leek And Potato Soup No Cream
To make this Leek And Potato Soup No Cream soup, cook chopped leeks in a little butter, then add diced potatoes, stock, and herbs. Bring it all to a simmer, and cook until the potatoes are done, about 20 minutes. Purée the soup using a blender to get a creamy consistency.
What Kind of Potatoes Do You Use for Leek And Potato Soup No Cream?
You can use either Yukon gold or Russet potatoes for this Leek And Potato Soup No Cream. Yukon golds will result in a creamier texture, and for this reason I recommend them over Russets, but both will work. Red-skinned waxy potatoes aren’t the best for a soup like this, because they tend to hold their shape, when in this soup you want a potato that will purée well.
How to Prep Leeks
Dirt has a sneaky way of getting caught in the layers of leeks because of the way the leeks are grown (mostly underground). Cleaning leeks involves first slicing them lengthwise and rinsing them under running water. Then you slice the leeks crosswise, and soak the slices in water.
How to Make Potato Leek Soup Thick and Creamy
No requirement for cream to make this soup rich! Simply mix the cooked soup with a drenching blender or standing blender until thick and smooth. Yukon gold potatoes will deliver a particularly rich surface. On the off chance that you might want your soup to be somewhat stout, just purée half of it.