Easy Creamy No-Cream Potato Leek Soup

Recipe by Amy Blum
READY IN: 50mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Bring 7 cups of water with 1/2 tsp. salt to a boil.
  • Meanwhile, peel the potatoes and cut into slices about 1/4 inch thick.
  • Wash leeks carefully, and chop into medium sized pieces.
  • When water is boiling, add potatoes and leeks.
  • Turn down heat and simmer, covered for 30 minutes.
  • Reserving 2 to 3 cups of the cooking water, put the remaining contents of the pot into a blender or food processor.
  • Puree until smooth.
  • Add butter and blend until smooth.
  • Return soup to pot and bring to a boil.
  • Add reserved cooking water until soup reaches desired consistency (I like to leave it thick).
  • Season to taste with salt and pepper and serve.
  • Reheats very well.
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