With the cold winter months, you should think about adding a hearty soup to your cooking repertoire. This potato and leek soup recipe is easy enough to prepare on the stovetop, but also works well in a slow cooker or pressure cooker
This potato and leek soup without cream is a hearty, creamy soup that will warm you up on a cold day.
A popular French recipe, potato leek soup is fast and simple to prepare at home. This delectable dish is creamy, smooth, and loaded with vitamins and minerals.
Soup with potatoes and leeks
Servings: 6 Time to prepare: 10 minutes. Time to prepare: 40 minutes. Time spent in total: 50 minutes.
Ingredients
- 3 tablespoons butter
- 1 onion (brown)
- 1 onion, white
- 2 peeled and smashed garlic cloves
- 2 big sliced leeks
- 2 pound peeled and sliced potatoes
- 6 cups broth (vegetable or chicken)
- bay leaves (two)
- Season with salt and pepper to taste.
- 1 quart of thick cream
- 2 bacon rashers
- Chives are used as a garnish.
Instructions
- Heat the butter in a big saucepan over medium heat until it melts. Cook for 3 minutes after adding the onions and garlic.
- Cook for five minutes, or until the leeks are softened, before adding the potato.
- Reduce the heat as required to keep the veggies from browning.
- Add the broth, bay leaves, and seasonings to the pot. Bring the soup to a boil, then decrease the heat to low and cover the pot. Cook for about 15 minutes, or until the potatoes are tender.
- Remove the bay leaves from the pot and set aside. Purée the soup with a stick blender (immersion blender) until it reaches a creamy consistency.
- Return to a low heat and stir in the cream until it begins to boil. Taste and season with extra salt and pepper if necessary.
- Cook the bacon until it is crispy, then slice it into tiny pieces.
- Serve the potato and leek soup with finely chopped chives and bacon pieces as a garnish.
Ingredient suggestions
Broth: Vegetable or chicken broth will suffice. Although some individuals substitute water for stock, you will notice that it loses taste.
Choose in-season leeks that are fresh and brilliant green. They’re a crucial element, but if you can’t locate any, use one of these leek substitutes.
Cream: The pureed veggies give this soup a naturally creamy texture. People who want to reduce their fat intake may omit the cream, and the dish will still be excellent. The cream is intended to give the mouth a velvety sensation.
Potatoes: For soup recipes, starch varieties like as Russet, Maris Piper, or Sebago are excellent. They break up readily after heated and mix fast to become creamy. If you mix waxy potatoes for too long, they will get gluey. For additional information, see our guide to common potato varieties.
Leeks, how to chop them
It’s easy to prepare a leek, and it won’t take long. Begin by chopping off the root and inspecting the layers for any dirt stuck between them. If necessary, give it a rinse to get rid of the dirt.
Remove the rough green leaves, since they are not suitable for cooking soup. You may either throw them away or save the leaves for the next time you make stock. After that, you’ll have a cylindrical shaft that may be thinly cut horizontally.
Check out our video on how to prepare a leek if you need some assistance.
How to make the best potato leek soup
When combining, be cautious.
Because the soup will be hot, use caution while combining it. Keep it below the surface to avoid being burnt by the soup splash!
Take your time to optimize the thickness.
It’s simple to get the correct consistency for your soup. If it’s too watery, leave it on the stove until it thickens; if it’s too thick, add a little stock or water to thin it out.
Select the appropriate pot for the assignment.
If you have one, use a Dutch oven or a heavy-bottomed saucepan. They’re great for evenly spreading heat and avoiding the risk of food burning.
Potatoes should not be over-processed.
When blending the soup, be cautious not to over-blend it. The potato will get sticky and gluey, which is unpleasant. Skip the blending stage if you want a chunky potato and leek soup.
If you have a stick blender, use it.
The best method to prepare the soup is using a stick blender. If you have no other option but to use a blender, mash the potato first.
What is the best way to store
Leftover potato leek soup may be kept refrigerated for 5-7 days in an airtight container. It may also be stored in freezer-safe bags or a suitable container for up to 3 months. Thaw the soup in the refrigerator overnight or reheat it directly from the freezer. It may be microwaved or reheated on the stovetop.
Soup should not be left out of the fridge for longer than two hours since it is perishable.
What is the best way to serve potato and leek soup?
As a beginning, serve leek and potato soup with dinner rolls or a loaf of crusty bread. It goes well with kohlrabi slaw, Caesar salad, and bean salad, among other things. Coconut milk, parsley, chives, nutritional yeast, bacon, croutons, olive oil, or pine nuts are some excellent soup toppings to try.
Recipes that are similar:
Questions that are often asked
Is it possible to prepare a vegan potato leek soup?
Replace the butter in the sautéing with olive oil, and the cream with coconut milk for a plant-based option. Remove the bacon pieces from the top and replace them with pine nuts and croutons.
What are the finest potatoes for potato soup?
Choose a starchy potato like Idaho or Russet for a smooth soup that needs mixing. When cooked, they’re simple to combine, so there’s less risk of the texture becoming gluggy. If you want a chunky potato and leek soup, waxy potatoes such as fingerling or red potatoes would work well.
Is it necessary to sauté the leeks before adding them to the soup?
It’s ideal to start by sautéing leeks and other veggies like garlic and onions in a big saucepan to help release the flavor and aromatics. After that, the liquid may be added to the veggies.
What may leek greens be used for?
The leek’s firm, green stalky component may be thinly chopped and fried to provide a crispy garnish. For fried rice, French onion soup, salads, and casseroles, it’s a great umami topping. Leek tops may also be utilized as a component in the preparation of consommé.
What if I told you that In Wales and Romania, leek soup is adored. In the nineteenth century, the soup became popular in France. This soup also comes in a chilled version known as vichyssoise. If you prefer cold soups, check out our post on borscht.
To sum it up
If you have a few leeks in the fridge that aren’t being utilized, potato and leek soup is one of the finest ways to use them. This is a traditional recipe that illustrates that good food doesn’t have to be complicated to prepare. If you keep the mixing to a minimal, it’s a foolproof recipe.
If you’re having a French supper, try these delectable Clafoutis, which are surprisingly simple to prepare. Make this Genoise sponge for dessert if you want a tougher challenge.
You may purchase a bottle of French Lillet Blanc or make French-inspired cocktails using Orgeat, St Germain, Crème de Mure, or Benedictine as a mixer.
The “vegetarian potato leek soup” is a recipe that can be made in less than 30 minutes. The soup is light and easy to make, but has an amazing taste.
Frequently Asked Questions
How do you make James Lee and potato leek soup?
A: I dont know how to make James Lee and potato leek soup.
Why is my potato leek soup gummy?
A: You did not cook it long enough.
