Leek and potato soup recipe without cream?

can i use milk as a suitable substitute for cream? my dad finds cream too rich and it upsets his stomach.





Any hearty recipe welcome!


ThanksLeek and potato soup recipe without cream?
leek and potato soup





Ingredients


Serves 4





4 medium - large leeks


6 medium potatoes


1 litre vegetable stock


2 tablespoons olive oil


salt %26amp; pepper to taste


4 tablespoons double cream or 100ml milk (optional)














Method


Chop the top off the leek and trim the roots. Chop the leek in half lengthways and wash under running water, fanning out the layers, to make sure all grit and mud has gone.








Wash the potatoes (peel if the skins look bad) and chop into eighths.








Chop the leek roughly. Heat the olive oil in a soup pan and add the leeks and potatoes. Stir to coat with oil. Then cover and simmer gently for 10 minutes. Stir occasionally to stop browning.








Add the stock and stir well. Cover and simmer for 10 minutes, until the potatoes are soft.








Remove from the heat and liquidise. For a bit of variety, you can leave this soup whole, if you prefer.








Season to taste with salt and pepper and stir in the cream / milk just before serving.




















Time From Cupboard-To-Table


About 30 minutes.











Notes %26amp; Variations on Leek %26amp; Potato Soup


Experiment with herbs, if you have any in stock.





For a stronger flavour, you could add 2 cloves of garlic (peeled %26amp; crushed) at the same time as the leeks.


Leek and potato soup recipe without cream?
POTATO AND LEEK SOUP





6 medium potatoes, peeled and chopped


2 medium leeks, sliced and rinsed well


1 tabs oil and 1 tabs butter


good amount of strong chicken stock


coriander powder 1 tsp


fresh ground pepper


milk or cream 1/2 cup


1 large bay leaf


Chopped chives





Gently fry the potatoes, leek. coriander powder, pepper, bay leaf in the oil and butter mixture. DO NOT BURN THE SPICES! Add chicken stock and cook gently until all ingredients are soft.. as a general rule the more chicken stock you add the more liquid the soup will become. Add the cream/milk and then cook no longer! Blend soup and serve in a bowl with a topping of chives with crusty bread.








VEGETARIAN POTATO AND LEEK SOUP





4 - 5 organic Yukon potatoes


2 whole leeks


4 cups vegetable stock


1 tsp freshly ground nutmeg


freshly chopped chives (for garnish)


salt and pepper, to taste





Cube the potatoes and bring them to a boil in the stock.


When potatoes are almost finished, finely chop the leeks and saute them a small amount of olive oil until they have softened and are sweet. Add leeks to potatoes. Cook for a few more minutes until potatoes are soft.





Add nutmeg, puree whole mixture in a blender. Serve garnished with chives and a drizzle of olive oil.









Ingredients:





3 large baking potatos (any potatos will realy do but these are the best).


4 Whole leeks.


Salt %26amp; Pepper


Water (don't use stock)





Directions:





This is probably the easiest hot winter soup recipe ever.. I cook it when camping in Wales! Makes four servings.





If you have a pressure cooker this can be done in 5 minutes, other wise it takes a little longer.





This is the Hardest bit.: Wash the leeks on the outside then chop them up, use all of the leeks as the green bit is one of the best bits. Chop then width wise into 1 cm chunks. Then wash these VERY carefully as any grittyness will spoil this soup. Scrub the potatos. Chop into 2cm (1inch) squares.





Heat oil in sauce/pressure cooker Whenb hot fry the leeks. Do not allow them to go brown. When limp add the potato chunks and stir around for a few seconds. Add water to cover them 2 cm above the highest potato.





Cooking time will vary depending on the potatos. Basicly eat when they are done.
You can definitely use milk in this soup instead of cream. There are also some dairy-free options for thickening soup. Try using about half a cup of cooked rice (depending on the amount of soup you are making). Or, you could also use a bit of tofu. If your Dad has a dairy aversion, rice or tofu would be the best option. And avoid the milk! Just make sure to use good-quality, flavourful stock. When you remove the cream, you are also removing the fat; and fat adds to flavour.





To make the soup, saute the leeks in butter or olive oil. Add potatoes and good-quality chicken stock. Season with salt and pepper. If you've got it, throw in a bouquet garni (a tied barch of herbs including thyme, bay leaf, parsley). When the vegetables are just about tender, add in the cooked rice or tofu. Cook for another few minutes to allow the rice or tofu to absorb some of the soup. Remove the bouquet garni. Then puree. Taste and add more salt and pepper, if needed, to adjust seasoning. Serve with minced chives on top and -- if Dad doesn't mind -- even a dollop of creme fraiche.





Let us know if Dad likes it!


/Anya
I hate cream or milk in my soup so just make it without either. I enjoy it and no-one else seems to miss it





You could try milk or creme fraiche as a substitue if you want.





Aside from that, if you don't already do it, I'd suggest adding a whole onion stuck with 4 cloves and remove it after cooking (that's why it's important to count the cloves)
Yes you can substitute milk for cream - or go without completely:





Ingredients:





5 medium potatoes


1 leek


Dash of black pepper


4 cups of vegetable broth





Method:





Put everything in pan, cook until potatoes are tender, add pepper to taste. Either serve chunky or blitzed smooth.



Any combo, all you need to remember to make anything smooth and creamy like, is to put some cornflour in a little cold water in a cup, mix thoroughly, then add and heat up till thickened.






I never use milk or cream. Just fry onion, garlic %26amp; leek in olive oil Add cut up peeled potatoes %26amp; chicken stock %26amp; boil til potatoes are soft. Season %26amp; whizz up with blender.





It's great like that!
I think you can, although with milk it could get a lil ';runnier';... so maybe you should use less milk than the amount of the cream?


Oh, I'm not so sure,, sorry..






I have substituted canned evaporated milk (fat free) with good results.
use chicken broth in place of the cream...