December 25, 2020

Potato Leek Soup {recipe} Dairy Free

Chilly winter days call for comforting foods. I always crave something that is hearty and yet not so heavy I don't feel like doing anything else. 

I've always loved potato soup and my mom made a potato soup that was chunkier than what I've prepared here. I have fond memories of enjoying that soup at the end of the day growing up. These days, I'm searching for ways to add maximum flavor and satisfaction and still stay in the realm of healthy eating. 

This soup has no cream or dairy in it. The creaminess comes from using my immersion blender after everything has softened (often referred to as a stick blender). This is a great tool to have in your kitchen for soups like this because it blends it right up in the pot and doesn't require disassembling a blender during clean-up. 

If you don't have an immersion blender, you can use your blender. Just be cautious because blending hot liquid-style foods can be dangerous. Make sure to do it it smaller batches so that the steam does not build up inside the blender and cause the lid to pop off... sending your delicious soup all over your counter (and possibly you, too). 

This recipe can be made with other types of potatoes and I've used a mix of Yukon gold and russet potatoes with great results. Make sure you cut the potatoes into similar sizes so that they cook evenly. This soup will keep in the fridge for several days and can be reheated to accompany a sandwich or salad for lunch.

Potato Leek Soup 
Author: Patsyk

Ingredients
2 tablespoons olive oil
3 large Russet potatoes (about 2 pounds), peeled and cut into 1/2 inch chunks 
2 leeks, cleaned and trimmed, sliced into thin pieces 
1 Bay leaf
2 tablespoons dried parsley
2 teaspoons Fines Herbs (Penzey's) or a combination of: dried chervil, parsley, tarragon and chopped chives
32 ounces chicken broth 
1/2 teaspoon Kosher salt 

Directions 
In a large pot heat olive oil over medium high heat. 
Add the leeks and allow to cook until soft; approximately 5 minutes. 
Add potatoes, Bay leaf, parsley, fines herbs, Kosher salt and chicken broth. 
Bring to a boil and then reduce heat to a simmer and allow to cook until potatoes are soft; approximately 25 minutes. 
Once potatoes are soft, remove the Bay leaf and use the immersion blender to blend until the soup is a creamy texture. If using a blender, do this in small batches and then add back to the pot once it's a creamy consistency and allow to heat until it's warm again. 






Please note that all photos and content belong to Patsy Kreitman, unless otherwise noted. If you want to use something please ask first.

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