Potato Leek Soup – Cooking Elegant

February 21, 2022


Easy Potato Leek Soup – it’s a easy and creamy pureed soup made with a handful of primary elements. You’ll love that it’s a superbly sip-able, deliciously tasty, and only a fully cozy and comforting soup!

Finest Potato Leek Soup

Potato leek soup is a well-liked soup in Welsh and French delicacies. It’s made up of primarily recent potatoes and leeks.

And though it’s easy and virtually sauce-like in consistency, it’s nonetheless hearty and filling since it’s potatoes that construct up the bottom of the soup (and so they have a average quantity of carbs, starchy fiber, and protein – particularly proteinase inhibitor 2).

It’s just like the typical potato soups discovered within the U.S. and elsewhere however slightly it’s pureed as an alternative of chunky, and doesn’t included meat. Plus it has a rooster broth base and never milk. Then one other primary distinction is in fact the usage of leeks versus generally discovered yellow onions.

Utilizing the Leek Greens

Often in potato leek soup recipes you’ll see simply the white and lightweight inexperienced parts of leeks are used however that appears fairly wasteful of one thing that would have in any other case properly flavored the soup.

That is completed as a result of should you add these darker inexperienced parts to the soup and puree them in on the finish they’d flip the soup a not-so-appetizing inexperienced colour as soon as blended in.

So I’ve give you an answer for them to at the least season the soup by layering and wrapping these leaves in kitchen twine, submerging them into the soup to season it because it simmers, after which they’re eliminated on the finish earlier than mixing.

Although it’s a step you might skip I extremely suggest it for the additional depth of taste it provides the soup. Plus it simply feels higher than tossing at the least a half portion of the leeks straight into the trash.

The Useful Device to Make It

My most popular methodology to course of this soup is to make use of an immersion blender. It’s an affordable kitchen software that is available in fairly useful for a number of completely different functions (sauces, soups, batters, whipping cream, making milkshakes, and many others).

Right here it avoids the necessity of transferring soup to a blender. Plus it’s a problem to should work in batches to puree the soup in a countertop blender. When you have an immersion blender you possibly can simply puree the whole batch of soup proper within the pot it was cooked in.

Who doesn’t love much less clear up?

And since it is a very easy soup I like to recommend serving with some toasted baguette slices (or do-it-yourself croutons) to have slightly little bit of textural distinction to the soup. The pairing works fantastically.

Pot with potato leek soup garnished with chives and a wooden ladle is scooping soup.

Potato Leek Soup Recipe Substances

  • 2 lbs leeks (about 3 massive)
  • 2 Tbsp butter
  • Salt and freshly floor black pepper
  • 1.5 tsp minced garlic (1 massive clove)
  • 2/3 cup dry white wine, corresponding to Sauvignon Blanc
  • 6 cups low-sodium rooster broth
  • 1 3/4 lbs. Russet Potatoes, peeled and chopped into chunks about 1-inch thick
  • 1 massive thyme sprig
  • 2 bay leaves (recent or dried)
  • 1/3 cup bitter cream or creme fraiche
  • 1/3 cup heavy cream
  • 2 Tbsp minced chives (non-compulsory)

Photo of ingredients used for potato leek soup.

The way to Put together Leeks for the Soup

  • Trim away stringy roots.
  • Lower the leeks between the white and lightweight inexperienced portion and the darkish inexperienced portion. Slice in half by the size of each portion with a chef’s knife.
  • Rinse each on the outside of the leeks in addition to rinsing nicely between inside layers to take away grime and particles.
  • From there activate their flat reduce aspect onto the chopping board and reduce these white and lightweight inexperienced parts into 1/4-inch slices (you must have about 6 cups).
  • Layer collectively the remaining darkish greens of the leaks (higher space of leaves) into 2 comfortable parts then wrap and tie with kitchen twine (consult with photograph under).

Photo showing how to cut leeks for soup.

The way to Make Potato Leek Soup

  1. Put together leeks as directed above.
  2. Soften butter in a big pot over medium-low warmth. Add chopped leeks, season evenly with salt and saute till beginning to soften, about 6 to eight minutes. Stir in garlic and saute 2 extra minutes.
  3. Pour in white wine and rooster broth, tied greens of the leeks, russet potatoes, thyme, bay leaves and season with salt to style. Press down with a wood spoon to submerge potatoes and leeks as a lot as potential.
  4. Carry to a simmer over medium-high warmth. Cowl then scale back warmth to medium-low and simmer till potatoes are very tender, about 17 to twenty minutes.
  5. Take away soup from warmth and take away greens. (Take away leek greens utilizing tongs then press agains aspect of pan with a wood spoon to extract juices, discard. Take away thyme sprig and bay leaves, discard.)
  6. Course of with an immersion blender till easy (be conscious to not scratch pot).
  7. Whisk in bitter cream and heavy cream till easy. Can rewarm over low warmth if wanted (don’t simmer or the bitter cream can curdle).
  8. Garnish servings with chives and slightly black pepper.

Collage of eight images showing steps of making potato leek soup in a pot on the stovetop.

Useful Ideas

  • Hold it chunky: This soup will also be served chunky with none mixing in any respect. It actually simply comes down to private choice.
  • Utilizing a countertop blender: If you would like a easy soup and don’t have an immersion blender it may well as an alternative be blended in batches in a countertop blender. If doing so don’t fill blender jar greater than midway full. Additionally take away lids insert and canopy with a folded kitchen fabric when mixing to forestall warmth construct up and bursting.
  • Substitutes: In a pinch Yukon gold or pink potatoes could be substituted for russet potatoes.
  • For those who desire to not prepare dinner with alcohol you should utilize extra rooster broth instead of white wine.
  • Buttermilk will work for bitter cream. Simply embody 1 additional tablespoon of heavy cream for extra richness.

Potential Variations

  • Serve with toasted baguette slices for dipping: Brush baguette slices evenly with olive oil then rub with a halved garlic clove. From there toast in a countertop toaster oven or on a baking sheet set beneath the broiler of an oven till golden brown and crisp.
  • Add meat: For those who’d just like the soup could be completed with some cooked bacon, ham or pancetta.
  • Make it vegan: For a vegan possibility use olive oil instead of butter. Change heavy cream and bitter cream with coconut cream and some teaspoons lemon juice to mimic the identical tang.

Two serving of potato leek soup in wooden bowls.

Extra Comforting Soup Recipes to Attempt

Close up photo of potato leek soup in a wooden bowl garnished with chives and olive oil.

Potato Leek Soup

It is a easy and creamy pureed soup made with a handful of primary elements, however the two primary highlights of the soup are the recent leeks and russet potatoes. It is a completely sip-able, deliciously tasty, and fully cozy and comforting soup!

Servings: 5

Prep20 minutes

Cook dinner40 minutes

Prepared in: 1 hour

  • 2 lbs leeks (about 3 massive)
  • 2 Tbsp butter
  • Salt and freshly floor black pepper
  • 1.5 tsp minced garlic (1 massive clove)
  • 2/3 cup dry white wine, corresponding to Sauvignon Blanc
  • 6 cups low-sodium rooster broth
  • 1 3/4 lbs. Russet Potatoes, peeled and chopped into chunks about 1-inch thick
  • 1 massive thyme sprig
  • 2 bay leaves (recent or dried)
  • 1/3 cup bitter cream or creme fraiche
  • 1/3 cup heavy cream

Non-obligatory toppings/sides

  • 2 Tbsp minced chives
  • Additional virgin olive oil
  • Toasted baguette slices
  • Lower the leeks between the white and lightweight inexperienced portion and the darkish inexperienced portion. Slice in half by the size of each portion (creating 6 parts).

  • Rinse to take away grime and particles, shake away extra water. Layer collectively the darker inexperienced parts into 2 comfortable parts then wrap and tie with kitchen twine (can consult with pictures).

  • Lower remaining white and lightweight inexperienced portion into 1/4-inch slices (you must have about 6 cups).

  • Soften butter in a big pot over medium-low warmth. Add chopped leeks, season evenly with salt and saute till beginning to soften, about 6 to eight minutes. Add garlic and saute 2 extra minutes.

  • Pour in white wine and rooster broth, add tied greens (higher leaves) of the leeks, russet potatoes, thyme, bay leaves and season with salt to style. Press down with a wood spoon to submerge potatoes and leeks as a lot as potential.

  • Carry to a simmer over medium-high warmth. Cowl then scale back warmth to medium-low and simmer till potatoes are very tender, about 17 to twenty minutes.

  • Take away soup from warmth. Take away leek greens (leaves) utilizing tongs then press agains aspect of pan with a wood spoon to extract juices, discard. Take away thyme sprig and bay leaves, discard.

  • Course of with an immersion blender till easy (be conscious to not scratch pot).
  • Add bitter cream and heavy cream and whisk till easy. Can rewarm over low warmth if wanted (do not simmer or the bitter cream can curdle).

  • Garnish servings with chives, olive oil if desired, and slightly black pepper.

  • Olive oil and baguette not included in diet estimate.
  • For the toasted baguette slices I prefer to brush evenly with olive oil then rub with a halved garlic clove. From there toast in a countertop toaster oven or on a baking sheet set beneath the broiler of an oven.
  • Recipe makes about 8 cups.

Diet Details

Potato Leek Soup

Quantity Per Serving

Energy 354
Energy from Fats 126

% Day by day Worth*

Fats 14g22%

Saturated Fats 8g50%

Trans Fats 1g

Polyunsaturated Fats 1g

Monounsaturated Fats 4g

Ldl cholesterol 42mg14%

Sodium 686mg30%

Potassium 1028mg29%

Carbohydrates 44g15%

Fiber 4g17%

Sugar 6g7%

Protein 8g16%

Vitamin A 2250IU45%

Vitamin C 24mg29%

Calcium 126mg13%

Iron 4mg22%

* P.c Day by day Values are based mostly on a 2000 calorie weight loss plan.



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