Potato Leek Soup Without Cream
I’m lactose intolerant, so I tend to avoid most creamy soups. Sure, Lactaid pills help to some degree, but a bowl full of soup usually contains a lot more milk or cream than what I’m willing to risk.
But potatoes — lovely potatoes — are full of starch. And starchy potato soup, when pureed, gives a creamy texture without a drop of cream.
Even better? This entire recipe can be prepared, start to finish, in 30-40 minutes.
- 3 Tbsp unsalted butter
- 2 leeks, washed, halved lengthwise and thinly sliced into half moons (white and light green parts only)
- 1 lb red skin potatoes, scrubbed and cut into small, bite-sized pieces
- 1 Tbsp all purpose flour
- 4 cups chicken stock (vegetable stock also works well for an entirely meatless option)
- Salt and freshly ground pepper to taste
In a large pot, melt butter over mediumheat. Add leeks and potatoes and cook until leeks begin to wilt, about 5 minutes.
Add flour and stir until well coated.
Add broth/stock and bring to a boil. Simmer until potatoes are tender, about 15 minutes.
Carefully transfer half of the soup to a blender. Remove the center lid insert and cover with a towel to prevent splashing. Puree. (Leaving the lid sealed tightly can cause a buildup of pressure; you don’t want a volcano of molten soup spewing all over you and the kitchen.)
Return pureed soup to pot and stir to mix. Add salt and pepper to taste. Serve with crusty bread.
Note: If you’re serving the soup as a starter, bacon crumbles add a nice salty crunch. If the soup is your main meal, you can go German style and serve with a mild sausage that can be sliced and added into the soup at the table.
This soup has not only been a go-to easy dinner, it has also served as a wonderful starter (with bacon crumbles) for a fancy, multi-course meal for friends.