Cream-free potato and leek soup
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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.
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
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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