Heat the oil in a large pan and add the onions potatoes and leeks. Add the broth and the spices bring to a boil lower the heat and simmer until the potatoes are done about 10-15 minutes. Add the potato and bone broth and bring the soup to a low boil. Wash leeks to remove any grit and then roughly chop them. How to make potato leek soup. Ingredients This creamy number also has an optional bacon twist. Its a creamy dreamy soup thats made without cream. Using an immersion blender puree the soup until it is creamy and no chunks of potato remain. This Healthy Leek and Potato Soup recipe lets the flavors of the fresh leeks shine thanks to a secret ingredient. Add garlic potatoes salt and pepper. Mix the butter and flour well. Add water and stock powder and cook until potato is soft. Shallots saffron and cayenne are all used to spice up this creamy soup. 472 from 14 votes. Cut the leeks lengthwise and rinse under running water to remove any dirt. Garnish with chopped chives and serve. Slice into ¼ inch slices using the white yellow and pale green parts. Add chicken stock leeks onion potatoes and bring to a boil. Add the stock and bay leaves and simmer. Drain the potatoes and add them as well. Add evaporated milk smoked fish and parsley. If youre looking for an easy-to-make leek and potato soup that is healthy quick and delicious then look no further this is by far one of my favorite soups to serve as a starter that goes well regardless of the season. RELATED ARTICLE : kung pao chicken takeout leftover french fries casserole korean bbq sauce whole foods This will help to thicken the soup. Put the chopped leeks into a bowl when finished. Boil and then reduce heat and allow soup to simmer until potatoes are soft and tender about 20 minutes. Puree the leeks in a food processor or blender until smooth adding some the broth if necessary. Cover with a lid and cook for 10-15 minutes or until the potato is fork tender. Preparation And Explanation Remove from heat and blend until smooth. Blend smooth and stir in the sour cream. Print Recipe Pin Recipe. Spray the bottom of a large soup saucepan 5 times with the low calorie oil spray. Heat oil in a soup pot over medium-high heat. Cook for 1 minute then add vegetable broth water thyme and bay leaf. Cook the leeks in the oil until they soften. In a pot heat the olive oil over medium heat. Add potato broth and thyme. When Rick and I first started dating and I learned that Potato Leek Soup was not only one of his favorite soups but also one of his favorite foods I set myself out on a mission to create. In the fine dining Nordic restaurant where I currently work at least once a year the head chef put traditional leek and potato soup on the menu which is. Serve it with a green salad and crusty bread to clean up the bowl. Bring to a simmer. Add chicken stock leeks onion potatoes and bring to a boil. Return the puree and. This Healthy Potato Leek Soup uses fat-free Greek yogurt instead of heavy cream and doesnt skimp on the flavor. Wash leeks thoroughly under running water then slice leeks. Add the leek and onion and cook for 3-5 minutes or until softened and translucent. In a medium soup pot on low heat add the butter and the flour. Bring the soup to a boil quickly lower the heat to a simmer and simmer for 15-20 or until the potatoes can be pierced with a fork. Total Time 35 mins. Add garlic and potato and sauté for one minute. Heat the saucepan on a high heat then when the oil spray begins to bubble turn the heat to medium. This delicious and healthy leeks and potato soup recipe can be made on the hob soup maker slow cooker or multicookers. Meanwhile prepare the potatoes and add them to the pot continue cooking for another 5 minutes. Remove the bay leaf and take the soup off the heat. Remove bay leaves from pot. Heat oil in a large pot. Prep Time 5 mins. Add the chopped leeks and stir until coated with butter. Cover and cook gently for 8-10 minutes or until softened stirring occasionally. Add leeks season with salt and stir to coat. This healthy loaded baked potato soup recipe is inspired by the comforting flavor of fully loaded baked potatoes with bacon Cheddar sour cream and chives. Top it with some homemade croutons for an elegant vegetarian soup thats ready in 30 minutes. Be sure to serve it with our Easy Crusty French Baguette. Cook Time 30 mins. Bring to a boil. Instead of cream use light sour cream. Cook for 3-4 minutes until starting to soften. Add leek and cook gently until softened. Pour the soup through a strainer set over a large bowl. Add chicken stock salt pepper bay leaves thyme and potatoes. 10 minutes Cooking time. Bring the pan up to a sizzle on a high heat stir everything well then reduce to heat to low-medium pop a lid on the pan and sweat all of the vegetables for 15 minutes stir occasionally to prevent sticking. Using an immersion blender blend the soup until smooth adding the milk and adjusting salt and pepper to taste. Melt butter on medium heat in a large pot. Sauté until wilted about 5 minutes. Spray a large deep pan with low calorie cooking spray and add in the prepared onion leeks and potatoes. Add the garlic potatoes thyme salt and pepper. Using an immersion blender or a regular blender puree the soup until smooth. Bring back to heat and serve. Cover the pot and lower heat cook for around 10 minutes until the leeks have softened. Sauté the leeks for approximately 3 4 minutes but do not allow them to burn. Combine and cook for a few minutes. To make a vegetarian version of this potato soup omit the bacon and use no-chicken broth. Heat oil in non-stick saucepan add leeks and onion. Add the potatoes and vegetable stock. Cover and simmer on low for about 20-25 minutes until potatoes are soft. To make a vegetarian version of this potato soup omit the bacon and use no-chicken broth. Cover and simmer on low for about 20-25 minutes until potatoes are soft. Using an immersion blender or a regular blender puree the soup until smooth. Using an immersion blender blend the soup until smooth adding the milk and adjusting salt and pepper to taste. Add leek and cook gently until softened. Be sure to serve it with our Easy Crusty French Baguette. Add the potatoes and vegetable stock. Add the chopped leeks and stir until coated with butter. Meanwhile prepare the potatoes and add them to the pot continue cooking for another 5 minutes. Bring the soup to a boil quickly lower the heat to a simmer and simmer for 15-20 or until the potatoes can be pierced with a fork. Return the puree and. Heat oil in non-stick saucepan add leeks and onion. Add chicken stock leeks onion potatoes and bring to a boil. Bring to a simmer. Serve it with a green salad and crusty bread to clean up the bowl. In the fine dining Nordic restaurant where I currently work at least once a year the head chef put traditional leek and potato soup on the menu which is. Combine and cook for a few minutes. When Rick and I first started dating and I learned that Potato Leek Soup was not only one of his favorite soups but also one of his favorite foods I set myself out on a mission to create. Add potato broth and thyme. In a pot heat the olive oil over medium heat. Cook the leeks in the oil until they soften. Sauté the leeks for approximately 3 4 minutes but do not allow them to burn. Cook for 1 minute then add vegetable broth water thyme and bay leaf. Heat oil in a soup pot over medium-high heat. Spray the bottom of a large soup saucepan 5 times with the low calorie oil spray. Print Recipe Pin Recipe. Cover the pot and lower heat cook for around 10 minutes until the leeks have softened. Blend smooth and stir in the sour cream. Remove from heat and blend until smooth. This will help to thicken the soup. Add chicken stock leeks onion potatoes and bring to a boil. Bring back to heat and serve. Shallots saffron and cayenne are all used to spice up this creamy soup. Add water and stock powder and cook until potato is soft. Mix the butter and flour well. Add garlic potatoes salt and pepper. Add the garlic potatoes thyme salt and pepper. This Healthy Leek and Potato Soup recipe lets the flavors of the fresh leeks shine thanks to a secret ingredient. Using an immersion blender puree the soup until it is creamy and no chunks of potato remain. Its a creamy dreamy soup thats made without cream. This creamy number also has an optional bacon twist. Spray a large deep pan with low calorie cooking spray and add in the prepared onion leeks and potatoes. Heat the oil in a large pan and add the onions potatoes and leeks. Sauté until wilted about 5 minutes. Melt butter on medium heat in a large pot. Bring the pan up to a sizzle on a high heat stir everything well then reduce to heat to low-medium pop a lid on the pan and sweat all of the vegetables for 15 minutes stir occasionally to prevent sticking. 10 minutes Cooking time. Add chicken stock salt pepper bay leaves thyme and potatoes. Pour the soup through a strainer set over a large bowl.