I find there is something particularly comforting about a good soup, especially when the weather is chilly outside…a warming soup is the the perfect cure.
This potato and leek soup is a hearty, winter soup – that is creamy without the cream, bonus!
I’ve stored this recipe in the fridge as I’ve found myself eating it over a few days. However, the recipe is freezable – if you manage to not finish it all in time 😉 Feel free to double the recipe and freeze the remaining portions – ideal to whip out on a especially cold or rainy day!
I like serving mine with rice cakes as a delicious gluten-free dipping partner.
Hope you enjoy the recipe!
Creamy Potato and Leek Soup – Without the Cream! Recipe
- 35 g butter
- 2 leeks, sliced
- 1 medium brown onion, finely chopped
- 2 cloves garlic, crushed
- 4 medium (about 700g) peeled desiree, pink eye or pontiac potatoes, cut into 2cm cubes
- 3 cups chicken stock
- 1 1/2 teaspoons finely chopped fresh thyme leaves
- 1 x 375 mL tin evaporated milk
- On the stovetop, melt the butter in a large saucepan over medium-high heat.
- Add the leeks, onion and garlic and saute for 5 – 10 minutes, or until the leek and onion has softened.
- Add the chopped and peeled potatoes to the mix and cook for a further 5 minutes.
- Add stock and fresh thyme leaves to the mixture and simmer uncovered until potatoes are tender.
- Transfer one-third of the potato mixture to the jug of a blender and blend until smooth. Transfer to a clean saucepan. Repeat in 2 more batches with the remaining potato mixture.
- Place the soup over medium heat. Add the evaporated milk and stir to combine. Cook, stirring, for 5 minutes or until hot. Taste and season with salt.