Potato and leek soup
Potato and leek soup combines the mild sweetness of leeks with hearty potatoes for a comforting dish. This creamy soup is easy to make and perfect for chilly days.
Cook time 28 min
Prep time 20 min
Ingredients:
1 tbsp olive oil1 leek
2 garlic cloves
3 potatoes
4 cups chicken gravy
1/3 cup sour cream
2 tbsp chives
Potato and leek soup is a classic comfort dish that combines the mild, sweet flavor of leeks with the hearty texture of potatoes. Perfect for a chilly day, this soup is both creamy and satisfying. Here's a straightforward recipe to make this delicious soup at home.
Instructions:
- Clean and thinly slice the leek, ensuring all sand and dirt are removed. Use only the white and light green parts.
- Peel and dice the potatoes into roughly 1-inch cubes.
- Mince the garlic cloves.
- Finely chop the chives for garnishing later.
- In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat.
- Add the sliced leeks to the pot, and sauté them for about 5-7 minutes, stirring occasionally, until they become soft and translucent.
- Add the minced garlic to the pot and cook for an additional 1-2 minutes, stirring frequently to prevent burning.
- Add the diced potatoes to the pot and stir to combine with the leek and garlic mixture.
- Pour in the 4 cups of chicken gravy or broth. Increase the heat and bring the mixture to a boil.
- Once the soup reaches a boil, reduce the heat to low and let it simmer, covered, for about 20-25 minutes, or until the potatoes are tender when pierced with a fork.
- After the potatoes are cooked through, remove the pot from the heat.
- Use an immersion blender to puree the soup until it reaches a smooth and creamy consistency. If you don't have an immersion blender, you can carefully transfer the soup in batches to a countertop blender and blend until smooth, then return the soup to the pot.
- Stir in the 1/3 cup of sour cream until fully incorporated. If the soup is too thick for your liking, you can add a little more chicken broth or water to reach your desired consistency.
- Season the soup with salt and pepper to taste.
- Ladle the hot potato and leek soup into bowls.
- Garnish with finely chopped chives for a fresh burst of flavor.
- Serve the soup with crusty bread or a side salad for a complete meal.
With its harmonious blend of aromatic leeks and hearty potatoes, this potato and leek soup is an ideal dish for any occasion. Whether served as an appetizer or a main course, it promises to warm your soul and impress your taste buds. Enjoy your homemade comfort in a bowl!
Potato and leek soup FAQ:
Store leftover potato and leek soup in an airtight container in the refrigerator for up to 3-4 days. You can also freeze the soup for longer storage, but it's best to omit the sour cream before freezing and add it after reheating.
If your soup is too thick, add a little chicken broth or water gradually until you reach your desired consistency. If it’s too thin, you can simmer it uncovered for a few more minutes to help thicken it up.
Yes, you can substitute vegetable broth for chicken gravy. This will make the soup vegetarian-friendly while still retaining great flavor.
The potatoes are done when they are tender and can easily be pierced with a fork. This usually takes about 20-25 minutes of simmering after the soup reaches a boil.
You can substitute sour cream with Greek yogurt for a similar creaminess, or use a non-dairy alternative like coconut cream if you're looking for a dairy-free option.
Cooking Tips:
- When cleaning leeks, make sure to rinse them thoroughly to remove any grit or dirt between the layers.
- Use a waxy potato variety like Yukon Gold for a smoother texture.
- For a richer flavor, consider adding a splash of white wine before simmering.
- Blend the soup in batches if your blender is small, and always be cautious when blending hot liquids.
- If you prefer a chunkier soup, blend only a portion of the soup and mix it back into the pot.
- Garnish with extra chives or a drizzle of olive oil for added flavor and presentation.
Nutrition Facts
4 ServingsCalories 280kcal
Protein 6g
Carbohydrates 44g
Fiber 4.39g
Sugar 4.39g
Fat 13g
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