Add the water, the broth, and the potatoes. Leek and potato soup 4 medium sized leeks 1/2 oz of fat or dripping 3.
This easy and delicious recipe was taken from the ww2 'high teas and suppers' ministry of food leaflet no.7.
Leek soup recipe no potato. When pureeing the soup, add the reserved stock a little at a time. Bring to a boil then turn heat down to low and simmer for about 20 minutes or until potatoes are tender. I also like to use seasoned chicken broth.
This recipe is lighter version of leek and potato soup as there is no added cream in it. Add the broth, potatoes, and white beans to the pot. When all the butter is melted on medium heat add in 500 grams of cubed and peeled.
In a blender, puree 1 cup of the soup. Stir puree into remaining soup. Swirl the pan to prevent burning.
A quick and easy soup that tastes great. For this potato and leek soup recipe, you will need two pounds yukon gold potatoes. Potatoes vary in size, so i suggest weighing them on the produce scale just to.
I like to use chicken stock for potato leek soup because i think it creates a richer flavor, but to make a vegan potato and leek soup you can use vegetable broth. It’s easy to make and needs few ingredients. In a pan on medium heat add the butter and let melt.
The more stock you add, the thinner the soup will be. Bring the broth to a boil, reduce the heat, and simmer for 30 minutes, or until the potatoes are tender. Once the vegetables are tender.
This is about four medium size potatoes. I like to take a potato masher and roughly mash some of the potatoes. This recipe uses no potatoes, only vegetables.
Discard bay leaf and blend the soup. In a large heavy saucepan, cook the leeks in the butter over medium heat until softened but not brown. Allow the soup to cool.
Potato leek soup (without heavy cream or creme fraiche) is a comforting and healthy soup recipe made with buttery sauteed leeks, garlic, onions, and potatoes, which are pureed and served. Add the fresh parsley, and taste the soup. If you don’t have a hand blender, you can use a food processor or.
This helps to thicken the soup. I've just eaten two bowls of this with a slice of bread and butter and thoroughly enjoyed every single mouthful. An immersion blender is ideal, but transferring soup to a regular stand blender will work.