Easy Creamy No-Cream Potato Leek Soup

1. 1

   Bring 7 cups of water with 1/2 tsp. salt to a boil.

2. 2

   Meanwhile, peel the potatoes and cut into slices about 1/4 inch thick.

3. 3

   Wash leeks carefully, and chop into medium sized pieces.

4. 4

   When water is boiling, add potatoes and leeks.

5. 5

   Turn down heat and simmer, covered for 30 minutes.

6. 6

   Reserving 2 to 3 cups of the cooking water, put the remaining contents of the pot into a blender or food processor.

7. 7

   Puree until smooth.

8. 8

   Add butter and blend until smooth.

9. 9

   Return soup to pot and bring to a boil.

10. 10

    Add reserved cooking water until soup reaches desired consistency (I like to leave it thick).

11. 11

    Season to taste with salt and pepper and serve.

12. 12

    Reheats very well.

* Per serving · 4 servings · Values may vary.

No additional tips available.