WebStir and cover, turning the heat to low and cooking until the leeks are soft - about 10 minutes. Add water if necessary and modulate heat as needed. Place the custard ingredients into a medium bowl and …
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This Low-Carb “Potato” Leek Soup is a Paleo, low-carb, and dairy-free comfort food. No one will know this soup is made with cauliflower and not potatoes. This recipe was originally released on February 11, 2016. In fact, it was one of our very first recipes.
Add sliced leeks to bowl with potatoes. Mix together melted butter and oil. Drizzle all but 1 tablespoon of the butter-oil mixture on the potatoes and leeks. Toss to coat leeks and potatoes with the butter-oil mixture. Place leeks and potatoes on a baking sheet and spread them out evenly. Sprinkle salt on top.
Recipe creator wamsley says this budget-friendly potato and leek soup, made without butter or cream, has roots that date back to the Great Depression. This cold potato and leek soup is filling, satisfying, and totally refreshing. Creme fraiche and heavy cream add richness, while cayenne pepper adds a touch of heat.
Roughly chop the leeks. Add butter and flour to a heavy pot or Dutch oven to make a roux. Then add leeks, onion, chicken stock and potatoes and simmer until the potatoes are tender. Then blend the soup with an immersion blender or if you wish, a regular blender in batches until smooth.