I will call this post “how to make soup without a large soup pot, vitamix, or immersion blender.” Out of all the things I have in my kitchen (probably more linens for pictures than pots and pans) one pretty essential item I do not have it a large pot.
To make this soup, I had too split up the ingredients into two separate pots. Once the pots were finished. I then let the soup cool, before placing it in my food processor to blend. (Yes, it looks like I have a food processor and still no soup pot). A magic bullet (in small quantities) would also work. After the soup was fully blended, I reheated it before serving.
So the moral of this story is anyone can make this soup!
Potato Leek Soup
Six ingredients and limited equipment is all you need to make a delicious vegetarian and dairy-free potato leek soup!
- 3 leeks
- 1/2 onion
- 1 medium-large potato
- 1 tbsp butter
- 1 tbsp flour
- 4 cups vegetable stock
Clean and trim the leeks. Chop the leeks into 1/2 inch pieces.
Thinly slice half an onion or use a mandolin.
Wash and peel the potato and chip into large chunks.
In a large pot, on medium heat. add the butter and 1 tbsp of flour. Mix together until well incorporated.
Add the onions, leeks, and potatoes and 4 cups of vegetable stock.
Heat on medium heat with a cover for 30-40 minutes, stirring occasionally. Add salt and pepper to taste
When the potatoes are soft, turn off the heat.
I do not have a vitamin nor an immersion blender, so I let the soup cool down.
When the soup is cool, add to a blender or food processor (be sure to not fill pass the liquid line)
When the soup is fully liquid, either put in Tupperware to store, or if you want to eat immediately, pour back into the pot and heat up for a few minutes.
Serve with bread and some scallions if you wish.
This soup is already vegetarian and dairy free.
- Stock: If you aren’t a vegetarian you can use chicken stock instead of vegetable stock,
- Gluten-Free: The flour is used to help make a roux to add flavor to the soup. Although I haven’t tried this recipe with gluten free flour, I think it should still work in order to make the recipe gluten-free.
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