Cold Winter weather always makes me crave warm and creamy soups. Potato Leek is one of my favorites, but whenever I order it out, I can tell it's made with so much cream that my arteries cringe. There's really no need to use cream or any dairy products whatsoever when making this kind of soup since the potatoes are creamy enough. The trick to getting that satisfyingly smooth texture is to use enough liquid and a food processor. Want to see my recipe for a healthier option that's cholesterol-free? Then read more
What you need:
10 potatoes, washed and peeled
1 large leek
1 clove minced garlic
1 32 oz container of veggie broth (or 2 bouillon cubes and 4 cups of water)
1 - 2 cups water (or as much as needed)
1 cup fresh or frozen corn kernels
Salt and pepper to taste
What you do:
- Pour the broth into a pot and heat on high.
- Now wash and chop the leek and onion and place them in the broth. Add in the minced garlic too.
- Cut the potatoes in eighths and carefully place them in the broth. You don't need to waste time cutting them smaller since you'll be mashing them with the food processor after they're cooked. Once everything is boiling, lower the heat to medium. Cover the pot.
- Slice the carrots and steam them until tender. Remove them from the steamer and set aside.
- After the potatoes are cooked, turn off the heat. In small batches, place the potato-broth mixture into a food processor and blend to a smooth consistency.
- Place the creamy mixture into a new pot. Stir in the steamed carrots and corn. If it's too thick, stir in some water to thin it out. Add salt and pepper and serve hot.