Cream-free potato and leek soup

Soup! Season! You won’t even miss the cream. Corn and butter combine to make a rich, creamy base for this soup. It’s got a baked potato soup vibe but the corn flavor really shines through. If you don’t have an immersion blender you can transfer to a regular blender instead.

Note: this particular recipe is a note to my future self and has not been thoroughly tested.

photo of completed recipe: Soup! Season! You won’t even miss the cream. Corn and butter combine to make a rich, creamy base for this soup. It’s got a baked potato soup vibe but the…
  • You'll be eating in: 35 minutes

  • Active time: 20 minutes

  • Yield: 4-6 servings

Ingredients

For the soup:

  • 2

    tablespoons butter

  • 2

    leeks, washed, trimmed, and sliced

  • 1

    cup celery, roughly chopped

  • 4

    cups peeled/chopped potatoes

  • corn stock

  • 1

    teaspoon white vinegar

  • salt and pepper

To serve:

  • crumbled bacon

  • scallions

Instructions

  1. Sauté 2 leeks and ~1 cup celery in butter until translucent, add ~4 cups peeled/chopped potatoes and top with corn stock (which you can make by boiling corn cobs in water). Could easily substitute other stock or water here but the corn flavor was A+. Simmer until potatoes are cooked, season generously with salt and pepper and whatever other spices/herbs you’d like (ideas: thyme, bay leaves, oregano, cumin). Brighten with a bit of white vinegar. Next time I’d throw in a jalapeño. Blend with an immersion blender. Add more butter for richness if it needs it. Top with bacon and scallions. Serve with crusty bread.

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