Leek and Potato Soup, No Cream Indian Potato Leek Soup
by Tarla Dalal
leek and potato soup recipe | Indian potato leek soup | no cream potato leek soup | with 19 amazing images.
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.
Leek and Potato Soup, No Cream Indian Potato Leek Soup recipe - How to make Leek and Potato Soup, No Cream Indian Potato Leek Soup
Preparation Time: Cooking Time: Total Time:
Makes 4 servings
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
For leek and potato soup
- For leek and potato soup
- To make {span class="bold1"}leek and potato soup{/span}, 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 {span class="bold1"}leek and potato soup{/span} hot garnished with parsley.
If you like leek and potato soup
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What is leek and potato soup made of?
- 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.
Tips for leek and potato soup
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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.
How to select leek
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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.
- 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.
How to select potatoes
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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.
- 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.
For pressure cooking leek and potatoes
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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.
How to make leek and potato soup
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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.
| Energy | 40 cal |
| Protein | 1.3 g |
| Carbohydrates | 3.8 g |
| Fiber | 0.2 g |
| Fat | 1.6 g |
| Cholesterol | 4 mg |
| Vitamin A | 42.8 mcg |
| Vitamin B1 | 0 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.2 mg |
| Vitamin C | 2.2 mg |
| Folic Acid | 3.4 mcg |
| Calcium | 53.7 mg |
| Iron | 0.1 mg |
| Magnesium | 8.2 mg |
| Phosphorus | 37.1 mg |
| Sodium | 6 mg |
| Potassium | 50.9 mg |
| Zinc | 0.1 mg |
excellent soup for those who like bland test with subtle flavour.
Edited after original posting.