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VELVETY LEEK POTATO SOUP centered hero view, clean and uncluttered
Yesica Andrews

Velvety Leek & Potato Soup: Comfort in Every Bite

Experience the rich and creamy delight of Velvety Leek & Potato Soup, a perfect comfort food that warms your soul. This recipe features fresh ingredients and a step-by-step potato soup recipe approach that ensures a smooth texture without heavy cream. Whether you're searching for Ingredients For Potato Soup Recipe or craving a Homemade Soup Recipe, this Potato-leek Soup Recipe combines roasted red peppers and sautéed mushrooms for an unforgettable taste.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Calories: 210
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons extra virgin olive oil
  • 3 large leeks, tender white and light green parts only, chopped
  • 1 pound potatoes, peeled and chopped
  • 1/2 medium to large head of cauliflower, chopped
  • 5 cups low-sodium vegetable stock
  • 1 cup low-fat or non-fat lactose-free cow’s milk
  • 8 ounces cremini mushrooms, sliced
  • 2 large red bell peppers, cut in half lengthwise and de-seeded
  • 2 teaspoons fresh chives, diced for garnish
  • 2 tablespoons shaved Parmesan cheese to taste
  • Kosher salt and pepper to taste (optional)

Method
 

  1. Preheat oven to 400°F. Place red bell peppers, cut side down, on a foil lined baking sheet and roast for 30 to 40 minutes until skins are wrinkled and charred.
  2. Place roasted peppers in a plastic zip top bag or covered bowl to steam for 15 minutes. Remove, peel off skins and slice thinly.
  3. Heat olive oil in a large stockpot over medium-high heat. Add leeks, potatoes, and cauliflower; cook, stirring often, for 8 to 10 minutes until softened. Season with salt and pepper.
  4. Pour in vegetable stock and bring to a boil. Reduce heat and simmer for 30 minutes until vegetables are tender. Remove from heat.
  5. Heat a glug of olive oil in a sauté pan over medium-high heat. Add mushrooms and sauté for 5 to 6 minutes until tender. Season with salt.
  6. Puree the soup using an immersion blender or standard blender in batches until smooth. Stir in lactose-free milk and mix well. Season with salt and pepper to taste.
  7. Serve soup in bowls topped with sautéed mushrooms, roasted red bell pepper strips, fresh chives, and shaved Parmesan cheese. Enjoy your comforting Velvety Leek & Potato Soup.

Notes

  • *This recipe is lactose intolerance-friendly because it uses lactose-free cow’s milk which is real milk without lactose, and Parmesan cheese contains minimal lactose. Start with a small amount of dairy and increase slowly to test tolerance, as it varies per person.