Chunky Leek And Potato Soup

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Chunky Leek And Potato Soup With A Twist

HCLF Vegan Chunky Leek Potato Soup Recipe

I learnt this Leek and Potato Soup from my ex a few years ago, who in turn learnt it from his mother. The “twist” is the addition of soy sauce , it has a lovely taste. Its really easy, although I swear it tastes better when husband makes it), it’s that I didnt have to cook it myself feeling, isnt it?

This is a chunky soup in my household, my recipe tester blended hers and she reported that it worked well! As always, the key is the taste.

Don’t forget the Pressure Cooking UK with Feisty Tapas, no matter what type of pressure cooker you have, even if you are just thinking of buying one, you are most welcome there.

Ready to take a look at the recipe?

How To Make Chunky Leek And Potato Soup With No Cream

This soup can be ready in just about 20 minutes, and that’s from scratch.

  • peel, wash and chop the potatoes and carrots, wash and chop the leek, both white and green parts will be used
  • heat up the olive oil, add the butter and allow it to melt

For a vegan-friendly recipe, you can only add olive oil, otherwise the butter gives a richer flavour, and goes very well with the leeks.

  • sautee the leeks for 2-3 minutes until they begin to soften

This really brings out some fantastic flavours, and takes the soup to a whole new level.

  • add the potatoes and carrots, give it a good stir, then add the broth/stock, and let to cook for 12-15 minutes until the veggies are tender

If you’d like to keep the soup vegetarian, use vegetable broth, otherwise, for even more flavour, the chicken broth will work wonders.

  • add the tomato paste, season well and add the herbs

And that’s it, a fantastic soup for the whole family. I can guarantee you that even fussy little ones will absolutely love it!

How To Prepare The Leeks

I used both parts of the leek in this soup for more colour and flavour and also because they are both edible so why waste any of it. The green part is a little tougher so you may like to chop it a bit finer than the white part.

It is very important to clean the leeks thoroughly to get rid of any grit. The best way to do this is by cutting the leeks in half lengthways, chopping into 1-2 cm thick chunks, placing in a strainer and rinsing under cold water rubbing with your fingertips. Leave in a strainer for a few minutes to get rid of excess water.

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Simple Chunky Leek And Potato Soup

This chunky leek and potato soup makes a hearty meal, filling, nutritious and bursting with flavour. Its made without any cream, requires few ingredients and comes together in just over 30 minutes!

Leek and potato soup is the first dish I think of when days start becoming colder. Its full of warmth and comfort as well as being exceptionally simple to make. This particular leek and potato soup comes with a twist. Rather than pureeing it I decided to serve it chunky, a bit like a stew, perfect to dip a slice of bread in. Its still as delicious, homey and comforting as the creamy version, just a little different.

How Long Does The Soup Last In The Fridge

Healthy Chunky Leek and Potato Soup (No Cream)

If kept in a good plastic container, the soup will be ok for 2-3 days. My fussy-pants girls don’t like having the same dish for lunch and dinner, so, if I have leftovers from lunch, we usually serve them the next day, rather than the same day for dinner.

You can definitely freeze the soup as well, and it should last for a few months without any problem. But be mindful that the texture of the potatoes might change, and become slightly mushy when heat up.

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Elements You Will Want

  • Olive oil. You possibly can substitute one other high-heat oil, and even vegan butter if you would like.
  • Leeks. You will want two recent leeks, and you will solely be utilizing the white and pale inexperienced components. The darkish inexperienced components are powerful, so were leaving them out, however that does not imply its essential throw them away! This text incorporates a couple of concepts to place your leek tops to good use. Make sure you clear your leeks effectively, as dust typically will get trapped between the layers.
  • Garlic.
  • White wine. You possibly can go away this out when you desire to prepare dinner with out alcohol. In case you do embrace it, youll want to test your model with Barnivore to make sure the bottle you select is vegan.
  • Dried thyme. You possibly can substitute with recent thyme leaves by tripling the quantity.
  • Yellow potatoes. I like utilizing yellow potatoes for his or her fairly colour and the feel they lend to the soup. However be happy to substitute one other selection reminiscent of purple or russet potatoes if you would like.
  • Vegetable broth. I used Higher Than Bouillon in seasoned vegetable taste.
  • Coconut milk. Be sure youre utilizing canned coconut milk and never coconut beverage, which is often offered in cartons.
  • Salt & pepper.
  • Recent chives. These are for topping our vegan potato leek soup. Be happy to skip them or use parsley or scallions as an alternative.

Slow Cooker Creamy Cauliflower & Broccoli Soup

I have served the soup with croutons today, they are so incredibly easy to make. Using simply a piece or two of white bread. The more stale the better, and finely diced and cooked in a little butter on the stove top so easy!

If your bread is fresh, once diced pop it in the oven to dry for only a few minutes before pan frying. Pan frying is easier than cooking in the oven as you can manage and watch the colour the croutons take on.

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What Is The Best Way To Clean Leeks

Slice off the top dark green part where it begins to branch out, leaving only the white and light green stalk. Slice off the bottom root end. Slice the stalk in half lengthwise to reveal the layers of the leek. Rinse under cold water to remove any dirt. Rinse the dark green portion as well, if using.

The Other Secret For A Creamy Leek And Potato Soup

Best German Leek Soup | Chunky Potato Leek Soup | Simple Lauchsuppe

Okay, well its not exactly a secret. People have been using this particular ingredient to enhance and to creamify soups sans dairy for a long time.

The secret is of course coconut milk.

Coconut milk is super-duper fatty..like..really fatty, and will give anything into which you add it an immediate creamy body thats undeniably rich, delicious and indulgent.

Its understandable that sometimes people are weary of using coconut milk because of the high saturated fat content, but again its one of the best ways to achieve a delectably creamy vegan leek and potato soup .

If you are one of those people who are unsure about coconut milk, know that there is a lite version of coconut milk available, too. I used the lite version in this leek and potato soup recipe, and it turned out spectacularly creamy still.

Also, here are some other soups of mine that really highlight the unctuousness of coconut milk: Butternut Squash Bisque, Peanut Butter Curry, Chickpea Tom Kah, Hearts of Palm Clam Chowder.

Man is like an onion. His potential is exposed one layer at a time until all he is, is known by all.

Myles Munroe

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Chunky Potato Leek Soup Recipe

Are you familiar with theleek? They look like big fat green onions, but they taste more like very mild white onions. Leeks can be eaten on their own as a veggie side dish, and they’re also good in a stir fry. Where leeks really shine, however, is in soups such as the Scottish dish cock-a-leekie and the classic French vichyssoise that was.

Vichyssoise typically calls for shallots, onions, and chives as well as leeks, and its other ingredients include white wine, chicken stock, potatoes, milk, and cream. Recipe developer Catherine Brookes‘ chunky potato leek soup has similar flavors of a vichyssoise, but in a simplified version that omits the wine, shallots, chives, and milk, and adds garlic. She describes the dish as “hearty, warming and nourishing,” and says it makes for a good meal on a cold day as the potatoes bulk it up and make it quite filling. The leeks, Brookes says, add their “delicious savory flavor.” If you’re looking for the perfect soup, give this chunky potato leek soup a spin.

How Do You Wash A Leek Properly

Leeks are truly an incredible vegetable. Basically, theyre like green onions older, more gigantic, more mild-mannered cousin. And in my opinion, this subtle and amazingly hearty onion-y flavor of leeks shine forth best when roasted.

But before you can roast a leek for this leek and potato soup, you have to wash the darn thing thoroughly. Leeks are, after all, an onion, and onions have many layers. Each layer of the leek can be chock-full of dirt and debris no a pleasant mouthful to ingest, let me tell you. So heres a step-by-step of how to clean them!

1. Remove any super thick or dead looking leaves from the outside of the leek, then cut off the thick green leaves of the leek stalks. Youre going to want to cut just until the leek starts to turn more yellowish green than dark green discard the dark green leaves.

2. Then, cut the remainder of the leek in half as well as the very white bottom root part. Throughly wash the leeks under running water, getting in between all the layers well to remove any possible dirt or debris.

3. For good measure, check one last time between the layers for any additional dirt, and then briefly dry the leeks before rubbing them with olive oil.

Voilà clean leeks for roasting.

Life is like an onion. You peel it off one layer at a time, and sometimes you weep.

Carl Sandberg

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How To Make Potato And Leek Soup

Method

  • Place the oil and butter into a saucepan over a medium heat. Add the onion and garlic and cook until softened.
  • Add the leeks and cook until slightly softened. Add the potatoes and chicken stock and turn the heat to high. Once it comes to a boil, reduce the heat and simmer for 15 minutes or until potatoes are tender. Set soup aside to cool slightly.
  • Meanwhile, make the herby crumbs. Roughly tear or chop the sourdough into small pieces. Alternatively, you could whizz them briefly in a food processor. Place a frying pan over a medium heat and fry the crumbs in olive oil until crispy and golden. Drain onto kitchen paper and season with salt and ground black pepper. Sprinkle with the chopped parsley and chives.
  • Using a stick blender, purée the soup until smooth. Add the cream and season to taste with salt and ground black pepper.
  • Ladle into warm bowls and top with the herby crumbs. Drizzle with olive oil and a few chopped chives and serve.
  • Serves:

    • 500g potatoes, peeled and cubed
    • 1 litre Chefs Cupboard chicken stock
    • 200ml Farmdale thickened cream
    • 1½ tbsp Remano olive oil, plus extra for serving
    • 1½ tbsp Beautifully Butterfully butter
    • 1 onion, chopped
    • 2 leeks, trimmed, washed and thinly sliced
    • Salt and ground black pepper
    • 2 slices sourdough bread
    • Pure Vita olive oil, for shallow frying
    • 1 tbsp fresh herbs, chopped

    What Potatoes To Use

    Healthy Chunky Leek and Potato Soup (No Cream)

    This depends on personal preference and how you would like to serve this soup. If you are planning to partly mash this soup use all-rounders such as Maris Piper, King Edward or Yukon Gold. If you prefer to serve it with chunks of potatoes intact use waxy potatoes, such as red potatoes, Charlotte or Jersey Royals.

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    Optional Blend Into A Smooth Potato Soup

    If you want a creamy, smooth leek and potato soup, you can either use a handheld stick blender directly in the soup pot OR use a blender.

    To blend, add the soup in batches , making sure to allow steam to leave the blender.

    I like to pull a little of the un-blended potato soup to one side, blend the rest and then combine the two.

    Saying Goodbye To Winter

    This morning I heard the birds singing, and the squirrels coming out of their cozy dens. I guess winter is coming to an end and with that a bitter sweet feeling overcomes me.

    It is no surprise that I love the festivities of winter, more so I love the food that comes craving to keep the chills from over coming us. I could use without the cold and heavy snow falls, but truly miss those hearty, comforting bowls of soup! Today winter decided to give us the last hoorah, and I retaliated by making a soup that warms you from the inside out!

    Come with me today and I will show you just how easy it is to make this lovely Chunky Potato Leek and Broccoli Soup!

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    Chunky Leek And Potato Soup

    Published: by Daniela Apostol · This post may contain affiliate links ·

    Chunky Leek and Potato Soup with no cream added, a healthy and nutritious vegetarian soup that the whole family can enjoy. It’s ready in about 20 minutes or so, it’s super easy to make, and delicious too.

    Winter might be behind us, but a bowl of soup is always welcome, especially when we keep picking up all sorts of random bugs and viruses that make us poorly.

    And when I feel like I can’t eat anything heavy, this leek and potato soup is heaven in a bowl. It’s big on flavours, light, but filling at the same time, and dead easy to make. No need for any fancy ingredients here, just a few veggies, a bit of broth, some simple seasoning, and you get the best soup you could ask for.

    Unlike the classic leek and potato soup, which uses milk and cream, and is usually blended to a smooth texture, my chunky soup only uses broth. And the veggies are cooked until tender, but left to their nice chunky texture. It’s lighter, and as tasty as the traditional version.

    How To Freeze And Reheat Potato Leek Soup

    Chunky Potato Leek Soup Recipe

    You can easily freeze this soup. I recommend puréeing the soup until it’s completely smooth if you want to freeze it, as any chunks of potatoes in the soup will have a grainy texture once defrosted.

    Sometimes there is separation in soup once you freeze and defrost it. If this happens to you, just purée the soup again until smooth.

    Any way you make it, it’s simple, delicious, and satisfying. Enjoy!

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    Why Is This Chunky Potato Leek Soup Special

    This Chunky Potato Leek Soup is very special to me, and I have been making it for about 20 years now. I love soups in general, but I make this chunky potato leek as often as I can because it is super delicious. Perhaps the best endorsement is that even my picky 4 year old likes it.

    It was about the time when I was graduating high school when I came across this recipe in the Polish edition of ELLE Magazine. It was called French Potato Leek Soup and it looked so good that I needed to give it a try.

    I followed the recipe precisely and I wasnt disappointed by the amazing combination of flavors. I had been accustomed to Polish soups like this Traditional Polish Dill Pickle Soup, and the French Potato Leek was something totally different. It was love at first bite.

    Veggie Broth Or Chicken Broth

    My rule of thumb is, if I am making a vegetable soup then I use a vegetable broth. Could you use chicken stock? Absolutely. It is strictly a personal preferance. I love the subtleness of the veggie broth and for a creamy, chunky soup like this, it will more so let the stars of the show shine! After the vegetable mixture has sauteed and gotten all jacked up in flavor, I add the broth.

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    What Are The Best Herbs For This Soup

    Less is more sometimes, and rather than going for stronger spices, l like to taste the very flavours of the vegetables used. I usually go for fresh parsley to finish the soup off, and dry mixed herbs just before the soup is ready. If you don’t happen to have mixed herbs, or Italian herbs, thyme is the next best thing.

    If youve liked my CHUNKY LEEK AND POTATO SOUP WITHOUT CREAM or any other recipe on the blog then dont forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on , and to see more delicious food and what Im getting up to.

    Assemble The Ingredients For Potato Leek Soup

    Chunky Potato Leek Soup Recipe

    To make this soup, you won’t need too many ingredients, just an onion, leeks, potatoes, and garlic. You’ll also need some olive oil for cooking, plus some vegetable stock and heavy cream. Brookes says there’s “no problem swapping the stock” for chicken or beef stock, if you prefer. You may also want to lighten up the soup by using half and half in place of the heavy cream.

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