Creamy Without Cream: Potato Leek Soup

January 8, 2012 1 comment
Potato Leek Soup:  Creamy without Cream

Potato Leek Soup: Creamy without Cream

There is absolutely no reason to use a potato leek soup recipe with heavy cream or buttermilk.  You can have a delicious soup experience when using only the vegetables to create this creamy soup.

Potato Leek Soup (Vegetarian or Not)

2 tablespoons olive oil
1 large onion, chopped
3 stalks celery, chopped (1 cup)
6 medium potatoes, peeled and diced
2 large leeks, white part only, washed and chopped
5 cloves garlic, crushed
1 teaspoon caraway seeds
32 oz. organic chicken broth or vegetable broth
3 teaspoons salt

Heat olive oil, sauté onions and celery for a few minutes, add potatoes and sauté a few minutes more. Add leeks and continue cooking, stirring frequently. Add garlic and cook for one minute.
Add 2 cups water and 32 oz. box of chicken or vegetable broth. Add caraway seeds. Bring to boil and simmer for 45 minutes.
Using food processor, process soup a few cups at a time and return to pot. Simmer for additional 10 minutes and serve with homemade croutons or slices of grilled kielbasa, sliced. Next time I may add cauliflower to see how that addition affects my love for this soup.

Serves 6 – 8.



One Response to “Creamy Without Cream: Potato Leek Soup”

  1. Olive Oil says:

    What is the difference between olive oil and extra virgin olive oil apart from the taste? Why is it dearer?

Leave a Reply