Thick Potato and Leek Soup (Minus the Cream)
Homemade Vegetable Stock
- 5 medium sized potatoes
- 5 small green onions (or 3 leeks)
- 6 - 7 garlic cloves
- 1 celery stalk
- 2 tbsps oil
- 1/2 tsp pepper powder
- 1 heaped tsp mixed herbs
- 1 cube chicken or vegetable stock
- 3 cups or less water
- 2 tbsps (Boiled and shredded chicken or diced veggies)
- 2 tsps (herbed or plain)butter
- Salt to taste
- De-skin the potatoes and pressure cook them, until soft and mashable (3 whistles and a 10 minutes on simmer). In a separate pan lightly fry chopped green onions (or leeks) and celery until the onions loose their raw smell.
- Next add in roughly chopped garlic, saute till it emits a lovely aroma. Add in your favourite herbs and saute for a minute more.
- Turn off the heat and allow it to cool. Next blend all the ingredients of the pan and the boiled potatoes along with a little water, till it comes to a pour able consistency.
- Transfer the contents of the blender back to the pan, add in a tsp of herbed (or plain) butter, add in the stock cube and the remaining water and allow to bubble till the soup comes to your desired level of thickness.
- Transfer to soup bowls. Garnish with pepper powder, finely chopped leeks and shredded chicken or diced vegetables of your choice. Serve with croutons, bread sticks or veggie sticks.
My Tip: You can easily customize this soup as per your preference, I added a little shredded chicken as I like its texture with soup. Traditionally potato soup is had with fried bacon. The onions and veggies are then fried in the bacon grease. This is then topped with a generous amount of cream. I however wanted a healthy version, hence have omitted the bacon and cream. I also suggest lightly tossing a slice of bread cut lengthwise in garlic butter to make the croutons, these dipped in the soup will guaranteed make you go yum. Add in a little salt if the butter doesn't cut it for you.