This potato leek soup recipe is cozy goodness in each spoonful!
Leeks, celery, and potatoes are blended right into a wealthy and creamy soup for a restaurant worthy favourite at residence.
- Taste: It is a creamy soup with a fragile leek taste. Leeks style like candy delicate onion.
- Issue: One-pot Potato and Leek Soup is each day simple however elegant sufficient for visitors.
- Prep be aware: When softening the leeks, for the very best taste guarantee they don’t brown.
- Funds tip: Funds-friendly potatoes are filling and flavorful.
- Feeling fancy? Once I made this soup at our culinary faculty, we strained it by cheesecloth or a mesh strainer. If having fun with this recipe at residence, I normally don’t trouble.
Ingredient Suggestions for Potato Leek Soup
- Leeks: Leeks seem like massive inexperienced onions. The inexperienced a part of the leeks are powerful and needs to be discarded whereas the white components are deliciously candy and tender as soon as softened. Leeks can have loads of dust or grit between the layers, so wash them nicely. It’s best to scrub leeks as soon as they’ve been lower.
- Potatoes: For the very best texture, use Yellow, Russets, or Yukon gold potatoes.
- Broth: Rooster broth provides the very best taste. You may exchange it with vegetable broth, which tends to be a bit lighter in taste and a bit sweeter.
Find out how to Make Potato Leek Soup
- Soften the leeks in butter till tender.
- Add potatoes, broth, herbs, and seasonings and simmer.
- Discard bay leaf and thyme stems and mix the soup till easy.
- Stir in cream and season (full recipe under) earlier than serving.
Professional Suggestions for Potato Leek Soup
- Find out how to Lower Leeks: Lower the white bulb from the darkish stalks. Lower the bulb into skinny slices or rounds, separate the layers and rinse in a colander to take away dust.
- Peel the potatoes for a easy soup.
- For an additional velvety texture, squeeze the soup by a cheesecloth. For a country soup, depart a number of the potatoes and leeks unblended.
- Add extra pureed potatoes or potato flakes for a thicker soup, or for a thinner soup, whisk in additional broth.
Storing Leftover Soup
Maintain leftover potato leek soup in an hermetic container within the fridge for as much as 3 days. Reheat on the stovetop or within the microwave. Cream-based soups don’t freeze nicely, so use this one up inside just a few days after making it.
Creamy u0026 Cozy Soups
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Potato Leek Soup
Aromatic leeks are simmered with potatoes and broth till completely tender. As soon as blended, a splash of cream turns it right into a easy, elegant and comforting soup!
Stop your display from going darkish
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Lower off the inexperienced of the leeks and discard (or freeze for inventory). Lower the leeks lengthwise after which thinly slice them, it’s best to have about 5 to six cups of leeks.
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Rinse the leeks very nicely underneath chilly water to take away dust or grit.
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Soften the butter in a big pot over medium warmth. Add leeks and celery and prepare dinner till leeks are tender, about 7-10 minutes.
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Lower potatoes into massive chunks and add them to the pot with the broth, thyme, bay leaf, salt, and pepper. Simmer, lined, for half-hour or till potatoes are tender.
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Discard bay leaf and thyme stems. Utilizing an immersion or hand blender*, mix soup till easy. Add cream and simmer for 2-3 minutes. Season with further salt and pepper if wanted.
Leftover soup will be saved within the fridge in an hermetic container for as much as 3 days. Reheat on the stovetop or within the microwave.
Energy: 300 | Carbohydrates: 27g | Protein: 5g | Fats: 20g | Saturated Fats: 12g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 5g | Trans Fats: 0.5g | Ldl cholesterol: 59mg | Sodium: 844mg | Potassium: 618mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1307IU | Vitamin C: 12mg | Calcium: 66mg | Iron: 2mg
Diet data offered is an estimate and can differ primarily based on cooking strategies and types of elements used.
Course Appetizer, Entree, Principal Course, Soup
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