Potato and leek soup
Potato and leek soup is a comforting dish featuring the sweetness of leeks and hearty potatoes, blended into a creamy texture. This recipe is simple and perfect for cooler weather, enhanced by vegetable broth and a hint of sour cream.
Cook time 30 min
Prep time 10 min
Ingredients:
2 tbsp butter1 tbsp olive oil
2 leeks
3 potatoes
1/3 cup vegetable broth
1/2 cup milk (1% fat)
1/2 cup light sour cream
Potato and leek soup is a classic and comforting dish that's perfect for cooler weather. This recipe combines the gentle sweetness of leeks with the heartiness of potatoes to create a deliciously creamy soup. The addition of vegetable broth, milk, and light sour cream adds depth and richness without being overly heavy.
Instructions:
- Begin by trimming off the dark green tops and roots of the leeks. Slice them in half lengthwise and rinse thoroughly under cold running water to remove any grit or dirt. Once cleaned, chop the leeks into thin slices.
- In a large pot, heat the butter and olive oil over medium heat. Add the chopped leeks and cook, stirring occasionally, until they become soft and translucent, about 5-7 minutes. Be sure not to let them brown.
- Peel and dice the potatoes into small chunks. Add them to the pot with the softened leeks. Stir to combine and cook for another 2-3 minutes.
- Pour in the vegetable broth, followed by just enough water to cover the potatoes and leeks. Bring the mixture to a boil, then reduce the heat and let it simmer for about 20 minutes, or until the potatoes are tender.
- Once the potatoes are tender, use an immersion blender to puree the soup until smooth. Alternatively, you can transfer the soup in batches to a regular blender. Be cautious when blending hot liquids.
- Return the pureed soup to the pot if you've used a regular blender. Stir in the milk and the light sour cream until fully incorporated. Warm the soup over low heat until heated through, but do not let it boil.
- Taste the soup and season with salt and black pepper to your preference.
- Ladle the hot potato and leek soup into bowls. Optionally, garnish with chopped chives, a drizzle of olive oil, or a dollop of sour cream. Serve hot with crusty bread on the side.
With just a few simple ingredients and some easy steps, you can make a satisfying bowl of potato and leek soup. It's a versatile recipe that you can customize to your taste, and it's sure to become a favorite in your household. Enjoy the warm, creamy flavors and feel-good factor of this delicious soup!
Potato and leek soup FAQ:
After adding the potatoes and broth, let the mixture simmer for about 20 minutes, or until the potatoes are tender.
Yes, you can use a non-dairy sour cream or yogurt as a substitute for light sour cream to make the soup dairy-free.
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. You can also freeze the soup for up to 2 months.
Starchy potatoes, such as Russets or Yukon Gold, work best for creating a creamy texture in the soup.
The leeks are properly cooked when they become soft and translucent, which usually takes about 5-7 minutes over medium heat.
Cooking Tips:
- Ensure to thoroughly clean the leeks as dirt can get trapped between the layers.
- Cut potatoes into even-sized pieces to make sure they cook uniformly.
- Use a blender to puree the soup for a smooth, creamy texture. If you prefer a chunkier soup, only blend a portion and leave some pieces whole.
- Season the soup with salt and pepper to taste, and consider adding fresh herbs like thyme or parsley for extra flavor.
- For a vegan version, substitute butter with olive oil, and use a plant-based milk and sour cream alternative.
Nutrition Facts
4 ServingsCalories 280kcal
Protein 7g
Carbohydrates 44g
Fiber 4.77g
Sugar 6g
Fat 13g
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