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leek and potato soup recipe | Indian potato leek soup | no cream potato leek soup |
Tarla Dalal
06 December, 2024
Table of Content
leek and potato soup recipe | Indian potato leek soup | no cream potato leek soup is a unique and wholesome which is sure to entice you with its creamy texture. Learn how to make Indian potato leek soup.
To make leek and potato soup, combine the leek, potatoes and ¾ cup of water in a pressure cooker, mix gently and pressure cook for 3 whistles. Allow the steam to escape before opening the lid. Cool and blend in a mixer along with the milk and 1 cup of water till smooth. Transfer the mixture into a deep non-stick pan, add the salt and pepper, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally. Serve hot garnished with parsley.
A vegetable that belongs to the onion family, leek has a strong and distinct flavour that lends itself well to the preparation of recipes like soups. In this Indian potato leek soup, the leek delivers a rush of revitalizing flavour, while the potatoes and milk together give it a creamy consistency and a pleasantness that balances the strong taste of leek beautifully.
A garnish of parsley is the perfect touch to raise this no cream potato leek soup to a high level of excellence, so don’t forget it! You can serve this pleasing soup with garlic croutons or bread sticks.. If you enjoy the taste of leek, also try other leek recipes like Cheese, Leek and Dill Muffin, Savoury Muffin.
Tips for leek and potato soup. 1. This recipe does not make use of cream. Milk is the main ingredient which adds volume and creaminess. So ensure to add full fat milk, also called full cream milk of buffalo’s milk. 2. Pepper powder can be substituted with oregano or dried mixed herbs. 3. Serve this no cream potato leek soup hot and fresh as the presence of potatoes tends to thicken the consistency after a while.
Enjoy leek and potato soup recipe | Indian potato leek soup | no cream potato leek soup | with step by step photos.
Tags
Preparation Time
15 Mins
Cooking Time
20 Mins
Total Time
35 Mins
Makes
4 servings
Ingredients
For Leek and Potato Soup
1 1/4 cups chopped leek
1/2 cup potato cubes
1/2 cup milk
salt and to taste
For The Garnish
2 tbsp chopped parsley
Method
- To make leek and potato soup, combine the leek, potatoes and ¾ cup of water in a pressure cooker, mix gently and pressure cook for 3 whistles.
- Allow the steam to escape before opening the lid.
- Cool and blend in a mixer along with the milk and 1 cup of water till smooth.
- Transfer the mixture into a deep non-stick pan, add the salt and pepper, mix well and cook on a medium flame for 3 to 4 minutes ,while stirring occasionally.
- Serve the leek and potato soup hot garnished with parsley.
Leek and Potato Soup, No Cream Indian Potato Leek Soup recipe with step by step photos
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If you like leek and potato soup, then also try other soup recipes like
- Indian style Mexican tomato soup | Mexican vegetarian tomato soup | Mexican tomato soup with paneer balls | with 33 amazing images.
- pumpkin potato soup recipe | potato pumpkin soup | creamy pumpkin potato soup | with 17 amazing images.
- cream of broccoli soup recipe | Indian style veg cream of broccoli soup | with amazing 22 images.
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If you like leek and potato soup, then also try other soup recipes like
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- Leek and potato soup is made of 1 1/4 cups chopped leek, 1/2 cup potato cubes, 1/2 cup milk, salt and freshly ground black pepper (kalimirch) to taste and 2 tbsp chopped parsley.
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This recipe has no cream. Milk is the main ingredient which adds volume and creaminess. So ensure to add full fat milk, also called full cream milk of buffalo’s milk.
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Pepper powder can be substituted with oregano or dried mixed herbs.
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Serve this no cream potato leek soup hot and fresh as the presence of potatoes tends to thicken the consistency after a while.
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This recipe has no cream. Milk is the main ingredient which adds volume and creaminess. So ensure to add full fat milk, also called full cream milk of buffalo’s milk.
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Select leeks with a clean white slender bulb, at least two to three inches of white, and firm, tightly-rolled dark green tops.
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- Select the fresh looking green leaves.
- Long kept leek has a harder root base and requires to be chewed more, so avoid those.
- The base should be at least 1-/2 inch in diameter, or more. Look for the slim, cylindrical ones rather than those that are large and bulbous.
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Select leeks with a clean white slender bulb, at least two to three inches of white, and firm, tightly-rolled dark green tops.
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Potatoes should be firm, well-shaped and relatively smooth, and should be free of decay that often manifests as wet or dry rot.
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- Avoid potatoes with soft spots or blemishes and those with a greenish tint.
- In addition, they should not be sprouting or have green coloration since this indicates that they may be undesirable in taste.
- Sometimes stores will offer already cleaned potatoes. These should be avoided since when their protective coating is removed by washing, potatoes are more vulnerable to bacteria.
- In addition, already cleaned potatoes are also more expensive, and since you will have to wash them again before cooking, you will be paying an unnecessary additional cost.
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Since new potatoes are harvested before they are fully mature, they are much more susceptible to damage. Be especially careful when purchasing these to buy ones that are free from discoloration and injury.
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Potatoes should be firm, well-shaped and relatively smooth, and should be free of decay that often manifests as wet or dry rot.
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For pressure cooking leek and potatoes for leek and potato soup recipe | Indian potato leek soup | no cream potato leek soup, add 1 1/4 cups chopped leek in a pressure cooker.
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Add 1/2 cup potato cubes.
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Add ¾ cup of water for cooking.
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Mix gently and pressure cook for 3 whistles. Allow the steam to escape before opening the lid. Keep aside to cool.
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For pressure cooking leek and potatoes for leek and potato soup recipe | Indian potato leek soup | no cream potato leek soup, add 1 1/4 cups chopped leek in a pressure cooker.
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To make leek and potato soup recipe | Indian potato leek soup | no cream potato leek soup, add the leek and potato mixture in a mixer.
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Add 1/2 cup milk. This makes the soup creamier. So ensure to use full fat milk.
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Also add 1 cup of water.
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Blend till smooth.
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Transfer the mixture into a deep non-stick pan.
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Add salt to taste.
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Add freshly ground black pepper (kalimirch) to taste
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Mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
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Garnish with 2 tbsp chopped parsley.
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Serve leek and potato soup recipe | Indian potato leek soup | no cream potato leek soup hot.
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To make leek and potato soup recipe | Indian potato leek soup | no cream potato leek soup, add the leek and potato mixture in a mixer.
Nutrient values (Abbrv)per plate
| Energy | 40 cal |
| Protein | 1.3 g |
| Carbohydrates | 3.8 g |
| Fiber | 0.2 g |
| Fat | 1.6 g |
| Cholesterol | 4 mg |
| Sodium | 6 mg |
Click here to view Calories for Leek and Potato Soup, No Cream Indian Potato Leek Soup
The Nutrient info is complete
Sonal
March 13, 2025, midnight
excellent soup for those who like bland test with subtle flavour.
basanta mandal
March 13, 2025, midnight
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