NO CREAM POTATO SOUP RECIPES

Name: Potato and Leek Soup (Creamy but No Cream!)
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6 serving(s)
Ingredients: 2 -3 tablespoons olive oil; 2 leeks, washed and sliced (use only white and light green part and make sure all sand or dirt is washed off); 1 small onion, chopped; 2 garlic cloves, minced; 6 cups chicken broth or 6 cups vegetable broth; 1 1/4 lbs red potatoes, peeled and cubed; 1 teaspoon dried thyme; 1/2 teaspoon chili powder

POTATO AND LEEK SOUP (CREAMY BUT NO CREAM!) RECIPE - FOOD.…

Potato and Leek Soup (Creamy but No Cream!) Recipe - Food.… image

Make and share this Potato and Leek Soup (Creamy but No Cream!) recipe from Food.com.

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

2 -3 tablespoons olive oil
2 leeks, washed and sliced (use only white and light green part and make sure all sand or dirt is washed off)
1 small onion, chopped
2 garlic cloves, minced
6 cups chicken broth or 6 cups vegetable broth
1 1/4 lbs red potatoes, peeled and cubed
1 teaspoon dried thyme
1/2 teaspoon chili powder

Steps:

Saute leeks and onion in olive oil for 10 min on med/low heat until soft and fragrant.
In a large pot, boil broth. Add sautéed leeks and onion, garlic, potato cubes and spices. Cover and simmer for 20-30 min, until potatoes are very soft and fall apart when forked.
Puree the soup with a blender or immersion blender. Make sure not to fill the blender more than 1/2 way so soup doesn't go flying (blend portions at a time). Pour soup back in pot and reheat. Season to taste with salt and pepper.

Nutrition Facts : Calories 170.6, FatContent 6.2, SaturatedFatContent 1.1, CholesterolContent 0, SodiumContent 774.1, CarbohydrateContent 21.9, FiberContent 2.5, SugarContent 3.6, ProteinContent 7.4

NO-FUSS POTATO SOUP RECIPE: HOW TO MAKE IT - TASTE OF HOME

No-Fuss Potato Soup Recipe: How to Make It - Taste of Home image

For a busy-day supper, my family loves to have big steaming, delicious bowls of this soup, along with fresh bread from our bread machine. —Dotty Egge, Pelican Rapids, Minnesota

Provided by Taste of Home

Categories Dinner Lunch

Total Time 07 hours 45 minutes

Prep Time 15 minutes

Cook Time 07 hours 30 minutes

Yield 10 servings (about 2 1/2 quarts).

Number Of Ingredients 12

Ingredients

6 cups cubed peeled potatoes
5 cups water
2 cups chopped onions
1/2 cup chopped celery
1/2 cup thinly sliced carrots
1/4 cup butter, cubed
4 teaspoons chicken bouillon granules or 2 vegetable bouillon cubes
2 teaspoons salt
1/4 teaspoon pepper
1 can (12 ounces) evaporated milk
3 tablespoons minced fresh parsley
Minced chives, optional

Steps:

In a 5-qt. slow cooker, combine the first nine ingredients. Cover and cook on low for 7-8 hours or until the vegetables are tender. , Add milk and parsley. Cover and cook 30 minutes longer or until heated through. Garnish with chives if desired.

Nutrition Facts : Calories 190 calories, FatContent 7g fat (0 saturated fat), CholesterolContent 12mg cholesterol, SodiumContent 827mg sodium, CarbohydrateContent 26g carbohydrate (0 sugars, FiberContent 0 fiber), ProteinContent 5g protein. Diabetic Exchanges 1-1/2 starch

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