Potato Leek Soup made without cream/milk
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 TBS olive oil2 leeks, rough chopped (white and pale green parts only)1 medium onion, rough chopped1 stalk celery, rough chopped4 medium potatoes, peeled and rough chopped2 cups vegetable broth, plus 1 cup to thin soup if necessary1 bay leaf2 sprigs fresh thyme or 1 tsp dried thyme1 tsp kosher salt1/2 tsp ground white pepper1 TBS butter
In a stock pot, heat olive oil over medium heat. Added leeks, onion and celery, cooking until translucent. Stir often to keep from browning. Once leeks, onion and celery are translucent and soft, add potatoes.
Increase heat to medium-high. Add 2 cups vegetable broth, bay leaf, thyme, salt and pepper. Bring to a boil then reduce temperature to medium. Cook until potatoes are fork tender.
Remove bay leaf. Using an immersion blender, blend until soup is smooth. Alternatively, use your blender to puree in batches until smooth. If soup is too thick, add vegetable broth until you have desired consistency. Add 1 TBS butter and stir until melted.
Taste and adjust seasonings.
Serving Size: Makes 8 1-cup servings
Increase heat to medium-high. Add 2 cups vegetable broth, bay leaf, thyme, salt and pepper. Bring to a boil then reduce temperature to medium. Cook until potatoes are fork tender.
Remove bay leaf. Using an immersion blender, blend until soup is smooth. Alternatively, use your blender to puree in batches until smooth. If soup is too thick, add vegetable broth until you have desired consistency. Add 1 TBS butter and stir until melted.
Taste and adjust seasonings.
Serving Size: Makes 8 1-cup servings
Nutritional Info Amount Per Serving
- Calories: 175.3
- Total Fat: 4.4 g
- Cholesterol: 3.8 mg
- Sodium: 671.9 mg
- Total Carbs: 34.0 g
- Dietary Fiber: 6.4 g
- Protein: 3.6 g
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