Chunky Leek And Potato Soup No Cream Food

CHUNKY POTATO LEEK SOUP

Steps:

• In a lightly greased nonstick skillet, cook leeks and onion for 5 minutes or until tender and just beginning to brown; set aside., In a large saucepan, cook flour and garlic powder in oil for about 2 minutes or until lightly browned. Gradually whisk in broth. Stir in the bay leaves, salt, pepper, pepper sauce, Worcestershire sauce and nutmeg. Bring to a boil; cook for 1-2 minutes or until thickened. , Stir in potatoes and leek mixture; return to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender. Stir in milk and evaporated milk; heat through. Discard bay leaves.

SIMPLE CHUNKY LEEK AND POTATO SOUP

Steps:

• In a large pot heat up the oil, add the bay leaf, allspice berries, celery root, onion and leeks. Cook over a medium heat for about 5 minutes until softened stirring frequently. Add the potatoes, pepper and onion granules, most of the stock, cover and bring to the boil.
• Simmer for about 15-20 minutes (until the potatoes are fully cooked) stirring occasionally. Add the rest of the stock if necessary.
• Remove from the heat, adjust the seasoning if needed and serve. (Alternatively thicken the soup by either blitzing partly or mashing using a potato masher before serving).

POTATO AND LEEK SOUP (CREAMY BUT NO CREAM!)

Steps:

• Saute leeks and onion in olive oil for 10 min on med/low heat until soft and fragrant.
• In a large pot, boil broth. Add sautéed leeks and onion, garlic, potato cubes and spices. Cover and simmer for 20-30 min, until potatoes are very soft and fall apart when forked.
• Puree the soup with a blender or immersion blender. Make sure not to fill the blender more than 1/2 way so soup doesn't go flying (blend portions at a time). Pour soup back in pot and reheat. Season to taste with salt and pepper.

CHUNKY LEEK AND POTATO SOUP (NO CREAM)

Steps:

• Peel, wash and chop the potatoes and carrots.
• Wash the leek, and chop it as well.
• Heat up the oil, add the butter and allow it to melt.
• Add the chopped leek, and sautee for 2-3 minutes until it softens, then add the carrot and potatoes and give it a good stir.
• Add the stock/broth and cook with the lid on for 12-15 minutes until the veggies are tender.
• Season with salt and pepper, add the tomato paste and mixed herbs, and garnish with fresh parsley.

FAKE VICHYSSOISE (OR CREAM OF LEEK AND POTATO SOUP - NO CREAM)

Steps:

• Put potatoes, leeks, onion, butter and the half-pint of water in a large microwaveable bowl.
• Cover and microwave on high for 20 minutes.
• Have the hot stock ready and add to the cooked vegetables.
• Cook for a further 5 minutes, then add salt and pepper to taste.
• Blend till smooth in blender.
• Enjoy.
• This recipe is a real work-horse; you can ring the changes using other vegetables, like celery, carrot, etc.
• Just use them instead of the leeks and you'll have'cream of celery','cream of carrot'whatever.
• You can make it part-chunky or smooth in the blender.

POTATO LEEK SOUP (NO MILK OR CREAM)

Steps:

• In a large heavy saucepan, cook the leeks in the butter over medium heat until softened but not brown.
• Add the water, the broth, and the potatoes. Bring to a boil then turn heat down to low and simmer for about 20 minutes or until potatoes are tender.
• In a blender, puree 1 cup of the soup. Stir puree into remaining soup. Salt and pepper to taste.