Simple Leek and Potato Soup
Simple leek potato soup recipe – This recipe delivers a comforting and flavorful leek and potato soup in under an hour. Preparation is minimal, making it perfect for a weeknight meal. The soup boasts a subtly sweet and savory taste profile, thanks to the delicate leeks and earthy potatoes, enhanced by a touch of creaminess.
Preparation time: 15 minutes; Cooking time: 35 minutes; Difficulty: Easy
Ingredients
Using high-quality ingredients will significantly enhance the flavor of your soup. Fresh, locally sourced leeks and potatoes are ideal. However, substitutions are possible if needed. For instance, you can substitute shallots or onions for leeks, though the flavor will be slightly different. Similarly, other root vegetables like parsnips or carrots can be added or substituted for some of the potatoes.
| Name | Quantity | Unit | Notes |
|---|---|---|---|
| Leeks | 2 | large | Clean and thinly slice, thoroughly washing to remove any grit. |
| Potatoes | 4 | medium | Peel and dice into roughly 1-inch cubes. |
| Vegetable Broth | 6 | cups | Use low-sodium broth for better flavor control. |
| Heavy Cream or Milk | 1 | cup | Adds creaminess; can be omitted for a lighter soup. |
| Butter | 2 | tablespoons | Unsalted butter is preferred. |
| Salt | 1 | teaspoon | Adjust to taste. |
| Black Pepper | 1/2 | teaspoon | Freshly ground black pepper is recommended. |
| Optional: Fresh Thyme | 2 | sprigs | Adds a subtle herbal note. |
Step-by-Step Instructions
Source: errenskitchen.com
Following these steps will ensure a smooth and creamy soup. Accurate measurements and timing are crucial for achieving the desired consistency and texture.
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Melt butter in a large pot over medium heat. Add sliced leeks and cook until softened, about 5-7 minutes. This step develops the sweetness of the leeks.
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Add diced potatoes to the pot and cook for another 5 minutes, stirring occasionally. This allows the potatoes to slightly soften before adding the broth.
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Pour in vegetable broth, bring to a boil, then reduce heat and simmer for 20-25 minutes, or until potatoes are tender. This is the main cooking phase, allowing the flavors to meld.
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Remove from heat and carefully use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup in batches to a regular blender. This creates the creamy texture of the soup.
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Stir in heavy cream (or milk) and season with salt and pepper to taste. If using fresh thyme, add it now. This step adds the final touch of creaminess and flavor.
Flavor Enhancements
Several additions can elevate the flavor of this simple soup. Herbs like thyme, rosemary, or chives offer different flavor profiles. Spices such as nutmeg or a pinch of cayenne pepper can add warmth and complexity. Pairing leeks and potatoes with creamy dairy, such as crème fraîche or sour cream, is a classic combination. For a different profile, consider adding a touch of lemon juice for brightness.
Serving Suggestions
This soup is best served warm, ideally at around 160-170°F (71-77°C). A simple garnish of fresh herbs or a swirl of cream enhances its visual appeal. It can be served in bowls or mugs, and crusty bread or grilled cheese makes a perfect accompaniment.
- Serve with crusty bread
- Top with croutons
- Garnish with fresh chives or parsley
- Pair with a side salad
Nutritional Information (per serving, approximate)
Nutritional values will vary depending on the specific ingredients used. This information is an estimate and should not be considered a substitute for professional nutritional advice.
A simple leek potato soup recipe is wonderfully comforting, relying on the earthy sweetness of leeks and the creamy texture of potatoes. For a variation, consider adding protein; if you’re looking for a richer broth, you might find inspiration in a simple chicken soup recipe with chicken broth , adapting its broth-building techniques to enhance your leek potato soup.
Returning to our leek potato soup, remember to season generously for a truly satisfying bowl.
| Nutrient | Amount |
|---|---|
| Calories | ~250 |
| Fat | ~15g |
| Protein | ~5g |
| Carbohydrates | ~30g |
This soup is naturally vegetarian and can easily be made vegan by omitting the cream and using plant-based milk instead. To reduce calories, use less cream or milk, and consider adding more vegetables like celery or carrots for added volume and nutrients.
Recipe Variations
Source: errenskitchen.com
This basic recipe can be adapted to create a variety of flavorful soups. Each variation below offers a distinct taste experience, catering to different preferences.
- Creamy Cheddar Leek and Potato Soup: Stir in 1/2 cup of shredded cheddar cheese during the final step for a richer, cheesier flavor.
- Spicy Leek and Potato Soup: Add a pinch of cayenne pepper and a dash of hot sauce for a spicy kick.
- Leek and Potato Soup with Roasted Garlic: Roast a head of garlic before starting the recipe and add the roasted cloves to the soup for a deeper, sweeter flavor.
Visual Description of the Finished Dish, Simple leek potato soup recipe
The finished soup is a creamy, pale yellow-beige color, with a smooth and velvety texture. The consistency is thick yet pourable. A simple garnish of fresh chives adds a pop of green, enhancing its visual appeal. Served in a warm bowl, with soft lighting, the soup appears inviting and comforting. The overall presentation is simple yet elegant, emphasizing the natural beauty of the ingredients.
FAQ Guide: Simple Leek Potato Soup Recipe
Can I use frozen leeks?
Yes, thawed and well-drained frozen leeks work well. Just be sure to squeeze out excess moisture before adding them to the pot to prevent a watery soup.
How can I make this soup thicker?
For a thicker soup, you can blend a portion of the soup with an immersion blender before serving, or add a tablespoon or two of cornstarch mixed with cold water to the simmering soup.
Can I make this soup ahead of time?
Absolutely! This soup tastes even better the next day. Store it in an airtight container in the refrigerator for up to 3 days.
What kind of potatoes are best for this recipe?
Yukon Gold or russet potatoes work well. Avoid waxy potatoes, as they tend to not break down as easily and may result in a less creamy texture.
