Leek and potato soup
Leek and potato soup is a warming, creamy dish that combines the subtle flavour of leeks with the heartiness of potatoes. This simple recipe involves sautéing vegetables, simmering until tender, and blending for a smooth consistency.
Cook time 35 min
Prep time 15 min
Ingredients:
2 tbsp olive oil1/4 cup butter
1 leek
2 garlic cloves
3 potatoes
1/8 cup scallions
Leek and potato soup is a classic, comforting dish that's perfect for chilly days. This delicious recipe combines the delicate flavor of leeks with the heartiness of potatoes, creating a velvety and satisfying soup. It's easy to prepare and requires only a few simple ingredients.
Instructions:
- Clean and chop the leek, ensuring to remove any dirt or grit between the layers.
- Mince the garlic cloves.
- Peel and cube the potatoes.
- Finely chop the scallions.
- Heat the olive oil and butter in a large pot over medium heat until the butter is fully melted.
- Add the chopped leek and minced garlic to the pot. Sauté them for about 5 minutes, or until the leek is tender but not browned.
- Stir in the cubed potatoes. Cook for an additional 5 minutes, stirring occasionally to ensure the potatoes do not stick to the bottom of the pot.
- Pour in the vegetable broth, ensuring that the vegetables are fully submerged. Bring the mixture to a boil.
- Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 20-25 minutes, or until the potatoes are very tender.
- Remove the pot from the heat. Use an immersion blender to blend the soup until smooth. If you don't have an immersion blender, you can blend the soup in batches using a countertop blender. Be sure to let the soup cool slightly before blending to avoid hot splashes.
- After blending, return the soup to the pot if needed. If the soup is too thick for your liking, add a bit more broth or water until the desired consistency is reached.
- Stir in the chopped scallions.
- Season the soup with salt and pepper to taste.
- If you desire a richer soup, stir in the heavy cream at this point and heat through, but do not let it boil.
- Ladle the soup into bowls.
- Optionally, garnish with an extra sprinkle of chopped scallions, a drizzle of olive oil, or a dollop of sour cream.
- Serve hot with crusty bread or fresh rolls.
This leek and potato soup is a delightful blend of creamy and savory flavors. It's an easy-to-make recipe that warms the soul and delights the taste buds. Serve it with some crusty bread on the side for a complete and comforting meal.
Leek and potato soup FAQ:
You should cook the potatoes for about 20-25 minutes while simmering the soup, until they are very tender.
Yes, you can substitute butter with additional olive oil or another cooking oil to keep it dairy-free.
If you don’t have an immersion blender, you can blend the soup in batches in a countertop blender. Let it cool slightly to avoid splattering.
You can store leftover soup in an airtight container in the refrigerator for up to 4-5 days. Reheat on the stove or in the microwave before serving.
You can use chicken broth instead of vegetable broth, or even water in a pinch, though it may alter the flavor slightly.
Cooking Tips:
- Thoroughly wash the leeks: Leeks can often contain dirt and sand between their layers. Slice them lengthwise and rinse under cold running water to ensure they are clean.
- Cut potatoes uniformly: Dicing the potatoes into similar-sized pieces helps them cook evenly and ensures a smooth texture in the soup.
- Saute the leeks slowly: Cooking the leeks over medium-low heat allows them to become tender and sweet without burning.
- Blend carefully: For a silky smooth soup, use an immersion blender directly in the pot or transfer the soup in batches to a countertop blender.
- Adjust seasoning: Taste the soup before serving and adjust the salt and pepper to your preference.
- Garnish for extra flavor: Top the soup with a drizzle of olive oil, a dollop of sour cream, or some chopped scallions to enhance its flavor and presentation.
Nutrition Facts
4 ServingsCalories 250kcal
Protein 4.00g
Carbohydrates 33g
Fiber 4.07g
Sugar 3.29g
Fat 18g
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