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5
from 1 vote
Creamless Potato Leek Soup
Creamless Potato Leek Soup
is rich and creamy without a single drop of cream! It's all in the potatoes.
Prep Time
25
minutes
mins
Cook Time
35
minutes
mins
Total Time
1
hour
hr
Course:
Soup
Cuisine:
American
Servings:
6
servings
Calories:
306
kcal
Author:
Taylor Ellingson
Ingredients
3
tablespoons
olive oil
1
onion
diced
3
leeks
white and light green parts sliced
3
carrots
peeled and diced
3
stalks celery
finely chopped
3
cloves
garlic
minced
5
small or 3 medium potatoes
peeled and diced
salt and pepper
to taste
1
tablespoon
fresh thyme
chopped
5
cups
vegetable broth
For the Parmesan croutons:
2
cups
whole wheat bread cut into 1" chunks
2
tablespoons
olive oil
¼
cup
shredded Parmesan cheese
salt and pepper
to taste
Instructions
In large soup pot, add olive oil over medium-high heat.
Add onion, leeks, carrots, celery, garlic, and potatoes, season with salt and pepper, and cook until softened, about 10-12 minutes.
Add thyme and vegetable broth, and bring to a simmer.
Reduce heat and let cook for 15 more minutes, until potatoes are softened.
Using an immersion blender or high-powered blender, puree until smooth.
To make the croutons:
Preheat oven to 375 degrees F.
Add olive oil to a bowl, then add bread cubes, tossing to coat.
Toss with cheese and season with salt and pepper.
Place on baking sheet and bake in preheated oven for 8-10 minutes, until golden.
Notes
Store leftovers in an airtight container in the fridge for 4-5 days.
Nutrition
Calories:
306
kcal
|
Carbohydrates:
40
g
|
Protein:
9
g
|
Fat:
13
g
|
Saturated Fat:
2
g
|
Cholesterol:
3
mg
|
Sodium:
938
mg
|
Potassium:
974
mg
|
Fiber:
7
g
|
Sugar:
6
g
|
Vitamin A:
6351
IU
|
Vitamin C:
31
mg
|
Calcium:
161
mg
|
Iron:
7
mg