This potato leek soup recipe is the last word consolation meals.
On this recipe, leeks are softened in butter after which cooked with potatoes, hen broth, and seasoning to create a silky scrumptious soup. A splash of cream is added to complete earlier than mixing.
The result’s a dish that may be loved any time of the 12 months!
A Silky Leek Soup Recipe
This creamy potato leek soup is an easy creamy basic for good purpose!
- Leeks have a delicate and candy onion taste. They’re excellent on this soup as they don’t have an overwhelming taste.
- Potatoes make this each hearty and budget-friendly whereas including to the creamy base.
- Serve this soup silky easy by mixing and straining by means of cheesecloth or depart it slightly extra rustic in texture by mashing the potatoes.
- This potato leek soup makes an incredible lunch but it surely’s additionally elegant sufficient to function a starter soup to company.
Components for Potato Leek Soup
Leeks – Leeks seem like a thick scallion (about 1 to 1 ½-inches thick). When shopping for, search for leaves which might be agency, inexperienced, and upright. The greens are discarded as they’re robust.
Potatoes – We use Russet potatoes on this soup for his or her excessive starch content material. Yellow or Yukon gold potatoes would additionally work! Potatoes ought to be peeled for this recipe.
Broth – Use both homemade chicken broth, vegetable inventory, or use your favourite store-bought boxed broth. Heavy cream is added on the finish for a little bit of richness.
How one can Lower Leeks
When you haven’t used leeks in cooking, take a look at our information on how to cut leeks. To arrange leeks for soup, preserve the white to mild inexperienced part and discard the darkish inexperienced tops as they’re robust. Slice them in half and rinse out the grit in between the leaves. Slice thinly.
How one can Make Potato Leek Soup
Nothing beats a heat, comforting, and creamy bowl of soup on a cold day!
- Cook dinner sliced leeks and celery in butter in a saucepan. Stir till softened.
- Add potatoes, broth, and seasonings to the pot and boil till potatoes are tender per the recipe under.
- Discard bay leaf, mix till easy, and add a splash of cream. Simmer a few minutes extra.
Prime every bowl of soup with croutons, crumbled bacon, and a few recent herbs!
Feeling fancy? If serving this soup to company, it may be strained by means of a positive mesh strainer or cheesecloth for a smoother soup. I normally don’t hassle, I discover mixing is the right texture for our liking.
Storing Potato Leek Soup
- Potato leek soup will final within the fridge for as much as 3 days.
- To reheat, add to a pot on the range and cook dinner on medium warmth till scorching.
- Sadly, creamy soups like this don’t freeze effectively as they find yourself changing into slightly grainy when thawed. So eat it up!
Creamy & Cozy Soups
Did you make this Potato Leek Soup? Go away us a score and a remark under!
Potato Leek Soup
Aromatic leeks are simmered with potatoes and burth till tender. Mix and add cream for a stunning elegant soup.
Lower off the inexperienced of the leeks and discard (or freeze for inventory). Lower the leeks lengthwise and wash effectively to take away any grime or grit.
Thinly slice the whites of the leeks, about 5-6 cups.
Place leeks, celery, and butter in a big pot. Cook dinner over medium warmth till leeks are tender with out browning them, about 5-7 minutes.
Lower potatoes into giant chunks and add to the pot with broth, thyme, bay leaf, and salt & pepper to style. Simmer, coated, for 45 minutes or till potatoes are tender.
Discard bay leaf. Utilizing an immersion or hand blender*, mix soup till easy. Add cream and simmer for 2-3 minutes. Season with salt and pepper if wanted.
Leftover soup may be saved within the fridge in an hermetic container for as much as 3 days. Reheat on the stovetop or within the microwave.
Due to the cream, this soup doesn’t freeze effectively. (It is going to turn out to be grainy when thawed.)
Energy: 324 | Carbohydrates: 27g | Protein: 5g | Fats: 23g | Saturated Fats: 14g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 6g | Trans Fats: 0.5g | Ldl cholesterol: 68mg | Sodium: 769mg | Potassium: 610mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1389IU | Vitamin C: 11mg | Calcium: 68mg | Iron: 2mg
Diet info supplied is an estimate and can range primarily based on cooking strategies and types of elements used.
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