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.