Potato and leek soup
This potato and leek soup features a creamy texture and savory flavors from leeks and garlic, combined with hearty potatoes. It's perfect for cold evenings and easy to prepare.
Cook time 55 min
Prep time 15 min
Ingredients:
1 tbsp olive oil1 tbsp butter
2 leeks
2 garlic cloves
5 potatoes
4 cups chicken gravy
2 cups water
1 cup light sour cream
Potato and leek soup is a classic, comforting dish that's perfect for chilly evenings. With its creamy texture and rich flavor, this soup is sure to become a family favorite. This recipe blends the savoriness of leeks and garlic with the hearty goodness of potatoes for a satisfying meal.
Instructions:
- In a large pot or Dutch oven, heat the olive oil over medium heat.
- Add the butter and allow it to melt, combining it with the olive oil.
- Add the sliced leeks to the pot. Cook, stirring occasionally, until the leeks are soft and starting to become translucent, about 5-7 minutes.
- Add the minced garlic and cook for another 1-2 minutes, or until fragrant.
- Add the diced potatoes to the pot, stirring to combine with the leeks and garlic.
- Pour in the chicken gravy and water, stirring well.
- Bring the mixture to a boil over medium-high heat.
- Reduce the heat to low and let it simmer, partially covered, for about 20-25 minutes, or until the potatoes are very tender.
- Once the potatoes are tender, use an immersion blender to blend the soup until smooth. Alternatively, you can transfer the soup in batches to a countertop blender. Be cautious with the hot liquid.
- Return the smooth soup to the pot if using a countertop blender.
- Add the light sour cream to the blended soup, stirring continuously to combine until smooth and creamy.
- If the soup is too thick, you can add a bit more water or chicken gravy to achieve your desired consistency.
- Season with salt and pepper to taste.
- Ladle the hot soup into bowls and garnish with chopped chives or parsley if desired.
Enjoy your homemade potato and leek soup with a crusty piece of bread or a simple salad for a delicious and wholesome meal. This soup can also be stored in the refrigerator for a few days, making it a convenient option for leftovers. Happy cooking!
Potato and leek soup FAQ:
Simmer the soup for about 20-25 minutes on low heat, or until the potatoes are very tender.
Yes, you can substitute vegetable broth for chicken gravy to make the soup vegetarian. Adjust seasoning as needed.
Store leftover soup in an airtight container in the refrigerator for up to 3-4 days. Reheat on the stove or in the microwave before serving.
The potatoes are done when they are very tender and easily pierced with a fork. This usually takes around 20-25 minutes of simmering.
Yes, you can freeze the soup. Allow it to cool completely, then transfer it to a freezer-safe container. It can be stored for up to 2-3 months.
Cooking Tips:
- When preparing the leeks, make sure to clean them thoroughly to remove any dirt and grit that can be hidden between the layers.
- Cut the potatoes into uniform pieces to ensure they cook evenly.
- For a smoother texture, you can use an immersion blender to puree the soup once the potatoes are tender.
- Adjust the seasoning with salt and pepper according to your taste preference.
- If you prefer a richer soup, you can substitute heavy cream for the light sour cream, or add grated cheese when serving.
Nutrition Facts
8 ServingsCalories 230kcal
Protein 5g
Carbohydrates 36g
Fiber 3.56g
Sugar 3.16g
Fat 9g
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