Potato and Leek Soup (no cream added)

Best creamy Potato Leek Soup recipe with no cream added. Easy meal idea for weekdays!

I will start by saying that I love leeks. I like them fresh, tossed in a salad, as main ingredient in a quiche or a tart or add them to soups. I don’t know why all I had on my mind the other day was potato and leek soup. I was lucky enough to find leeks at the farmers market and I thought this is a sign, I have to make this soup!

I know, it is a wintery, comfort soup and we are all used to the thick and hearty classic potato and leek soup. But…you are going to love this light, summer version! It still tastes like the original, still has that rich flavors but it’s super light and easy to make. The best part is that it can be served warm or chilled!

My new recipe is not so different from it’s traditional version, it includes leeks, potatoes, watercress, butter, vegetable broth and chives. That’s it! No cream, no buttermilk….

When choosing leeks, look for ones that have a lot of white and light green, as that part you’ll be using for your soup. The darker green part is not edible, but you can use it as ingredient when making stock if you don’t want to throw it away. One more thing…make sure that you soak the leeks or rinse them very well prior to cooking, as they are often full of sand and this could easily ruin your soup!

Yield: 4 servings

Potato and Leek Soup – Summer version recipe

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Best creamy Potato Leek Soup recipe with no cream added. Easy meal idea for weekdays

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Ingredients

• 3 large leeks, white and light green parts only, rinsed well and sliced
• 2 large Russet potatoes, peeled and diced
• 1 cup watercress leaves
• 2 tbsp butter
• 1 quart/ aprox 1L organic vegetable stock
• Salt and freshly ground pepper to taste
• Chopped chives for garnish

Instructions

1. In a large saucepan over medium heat, melt the butter. Add the sliced leeks and a pinch of salt and sauté for 5 minutes. Decrease the heat to medium-low and cook until the leeks are tender, approximately 10 minutes, stirring occasionally.
2. Add the diced potatoes and the vegetable broth, increase the heat to medium and bring to boil. Cover, and gently simmer until the potatoes are soft, approximately 20 minutes.
3. Meanwhile, blanch the watercress in salted boiling water for about 60 seconds, remove and refresh under cold running water. Set aside.
4. Turn off the heat and puree the mixture and the blanched watercress with a blender until smooth. Taste and adjust seasoning if desired. Sprinkle with chopped chives and serve immediately, or chill and serve cold, later.

Nutrition Information:

Yield:

4

Serving Size:

1 Servings
Amount Per Serving: Calories: 240Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 15mgSodium: 858mgCarbohydrates: 42gFiber: 4gSugar: 5gProtein: 6g