Creamy Potato Leek Soup Pareve Or Dairy Food

CREAMY POTATO AND LEEK SOUP

Steps:

• Melt butter in a large pot over medium heat. Cook and stir leeks, garlic, salt, and pepper in the hot butter until leeks are tender and lightly browned, about 15 minutes.
• Stir chicken broth and cornstarch together in a bowl until cornstarch is dissolved; pour over the leek mixture. Add potatoes to the broth mixture and bring to a boil; season with onion powder and garlic powder. Reduce heat, add half-and-half to broth mixture, and simmer until potatoes are tender, about 30 minutes.
• Remove pot from heat and blend soup using a hand blender until smooth; season with salt and pepper.

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.

CREAMY POTATO LEEK SOUP

Steps:

• Bring broth to a boil and reduce to medium.
• Add leeks, potatoes, and onion.
• Simmer, covered, 25-30 minutes.
• Add seasonings and cream.
• Simmer 5 minutes more.
• Slightly mash with a potatoe masher to desired consistency.
• Serve with salad and crusty bread.
• A snap to make, but tastes gourmet!

CREAMY POTATO LEEK SOUP (PAREVE OR DAIRY)

Steps:

• In a large pot, heat over medium heat. Add butter or margarine & melt . Add leeks or onions & sprinkle some salt & some sugar (just a fingerful of each). Stir & cook 5 minutes. Add potatoes. Stir till well coated. f you need to add more butter/margarine, then do it a tablespoon at a time. Lower heat to low/medium. Cover & cook for 10 minutes. Stir & add seasonings & soup mix. Stir & cook 2 minutes. Add water, stir, cover & cook for 15 minutes till just about boiling. Close heat & uncover. Let cook 5 minutes. With an immersion blender (stick blender, puree everything in the pot till smooth. Add cream & stir. When you ladle out the soup, top with dried dill.

CREAM OF LEEK AND POTATO SOUP

Steps:

• In a large heavy saucepan, bring the leeks, potatoes, water, and salt to the boil over high heat. Cover partially, reduce heat, and simmer for 20 to 30 minutes until the vegetables are tender. Correct the seasoning, to taste, and puree with a handheld immersion blender, or in batches in a food processor.
• Whisk in the cream and reheat before serving. Top each serving with a dollop of creme fraiche and sprinkling of fresh chives.

DAIRY FREE POTATO LEEK SOUP

Steps:

• Please note that the bacon and leeks should be cooked at the same time that the broth and potatoes are being prepared.
• Bring vegetable broth to a boil in a 4 quart pot.
• Add diced potatoes and cover the pot.
• Allow to simmer until tender.
• Chop the bacon into 1/2 inch chunks and cook in a large pan.
• Slice the leeks thinly, using only the bulb and the lighter green parts of the leaves.
• Once the bacon is crispy, remove the bacon pieces, leaving the grease. Set bacon aside.
• Sauté the leeks in the bacon grease until the darkest slices yield slightly to a spoon or spatula.
• Cover and allow to steam for 2-3 minutes until the dark slices cut easily with the edge of your stirring utensil.
• Add the cooked leeks to your potatoes.
• Using a hand blender or food processor, blend the potatoes and the leeks, slowly adding the soy cream and the spices.
• Gently fold in bacon pieces.
• Serve hot, or chill for a great summer cool down.

CREAMY KOSHER PARVE POTATO SOUP

Steps:

• Peel and cube potatoes, and chop leeks and set aside.
• Heat olive oil in a large stock pot. Once it begins to heat up, add leeks; Sauté until the leeks soften up - 3-5 minutes.
• Add potato, and chicken seasoning/water; Depending on the size of your potatoes, you may need more broth than called for - just make sure that the vegetables are covered by about 3/4-1 inch of broth.
• Bring to boil. Then, drop heat to low or medium-low and simmer (uncovered) around 30 minutes, until both the leek and the potatoes are soft and tender.
• Add soup to blender [I use my Ninja!] with a ladle, making sure to evenly distribute enough liquid to help blend your vegetables well. The amount of broth you add will determine the thickness of your soup. You may wish to keep some of the vegetables aside if you prefer some chunks in your soup.
• Puree soup until smooth, and serve immediately.
• OPTIONS: • Add soy-based imitation bacon bits. -- Kosher of course! • Add Kosher cheddar cheese [NO LONGER PARVE]. • Use chives instead of onion or leeks. • Leave skin on potatoes but wash thoroughly instead.

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.