Creamy Potato Leek Soup (without the cream!)

Added: 28th December 2007

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Being lactose intolerant, I was looking for a soup that would suit me. This soup is so rich and delicious, you would think that it was made with lots of milk or heavy cream. But to the contrary, it is chock full of flavor and made without the dairy products. Warm and delicious, it can be used as an appetizer or can be a great lunch with the addition of a salad and a piece of whole grain bread.

Shared by andy,
Brooklyn, NY

Ingredients

  • 1/2 stick butter
  • 5 leeks, washed well and sliced into 1/4-inch rings
  • 5 med. potatoes, peeled and cut into chunks
  • 3 cans low sodium chicken stock
  • 1 Tbs. salt
  • 1/8 tsp. cayenne pepper
  • 1/4 tsp. curry powder
  • 1 tsp. dried thyme
  • 1 tsp. garlic powder
  • 1 tsp. rosemary or parsley (fresh or dried)

Directions

Melt butter and saute leeks 5-10 minutes. Add potatoes and stock. Bring to a boil. Add salt and other spices. Reduce heat and simmer for 20 minutes or until potatoes are soft. Puree in batches in a blender until smooth. (Leave off some potatoes to garnish.)

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