Beth's Easy Potato and Leek Soup with Garlic Croutons
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Learn how to make an easy potato leek soup, with NO CREAM. You'd swear this decadent and creamy soup was loaded with heavy cream, but not the case. It gets its creaminess from a secret ingredient!
BETH'S POTATO & LEEK SOUP-NO CREAM
Serves 8
Ingredients:
2 tbsp (30 ml) olive oil
1 yellow onion
2 stalks celery, chopped
4 leeks, white parts only
2 garlic cloves, chopped
2 russet potatoes, peeled and cubed
½ cup (75 g) of cauliflower
4 cups (950 ml) of chicken broth
1 tsp (6 g) salt
¼ tsp (1.5 g) pepper
2 tbsp (30 ml) chives, minced
for croutons
1 small baguette, sliced and chopped (about 2 cups)
2 tbsp (30 ml) olive oil
1 garlic clove, minced
salt and pepper to taste
Method:
In a large stock pot sauté the onion, celery, leeks, and garlic until soft and fragrant. Add potatoes, cauliflower and chicken broth. Simmer until fork tender.
Puree soup in batches until smooth. Season with salt and pepper and garnish with fresh chives and croutons.
For the croutons:
Slice baguette in round slices and then slice in bite sized chunks. Toss with olive oil, garlic, salt and pepper. Bake at 375F (190 C) for 5-10 mins until golden brown.
ABOUT THIS CHANNEL
Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my channel, Entertaining with Beth, to learn holiday entertaining ideas, party planning tips and reliable weeknight meals that will become your new favorites! New Videos post every Saturday! SUBSCRIBE HERE! .
Learn how to make an easy potato leek soup, with NO CREAM. You'd swear this decadent and creamy soup was loaded with heavy cream, but not the case. It gets its creaminess from a secret ingredient!
BETH'S POTATO & LEEK SOUP-NO CREAM
Serves 8
Ingredients:
2 tbsp (30 ml) olive oil
1 yellow onion
2 stalks celery, chopped
4 leeks, white parts only
2 garlic cloves, chopped
2 russet potatoes, peeled and cubed
½ cup (75 g) of cauliflower
4 cups (950 ml) of chicken broth
1 tsp (6 g) salt
¼ tsp (1.5 g) pepper
2 tbsp (30 ml) chives, minced
for croutons
1 small baguette, sliced and chopped (about 2 cups)
2 tbsp (30 ml) olive oil
1 garlic clove, minced
salt and pepper to taste
Method:
In a large stock pot sauté the onion, celery, leeks, and garlic until soft and fragrant. Add potatoes, cauliflower and chicken broth. Simmer until fork tender.
Puree soup in batches until smooth. Season with salt and pepper and garnish with fresh chives and croutons.
For the croutons:
Slice baguette in round slices and then slice in bite sized chunks. Toss with olive oil, garlic, salt and pepper. Bake at 375F (190 C) for 5-10 mins until golden brown.
ABOUT THIS CHANNEL
Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my channel, Entertaining with Beth, to learn holiday entertaining ideas, party planning tips and reliable weeknight meals that will become your new favorites! New Videos post every Saturday! SUBSCRIBE HERE! .
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