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Potato Leek Soup – Two Peas & Their Pod


Fast Abstract

Potato Leek Soup- this creamy potato leek soup is at all times a favourite and simple to make at residence. Serve with crusty bread and a salad for a easy and scrumptious meal.

potato leek soup in bowl with drizzle of cream and herbs on wood board with crusty bread.

Potato Leek Soup is a CLASSIC and considered one of my private favourite soup recipes.

I really like this recipe as a result of it’s made with fundamental elements and solely takes about half-hour to make. The soup doesn’t style fundamental although, the flavors and textures are luxurious!

The gentle flavors of the leeks pair completely with the creamy potatoes. The soup is wealthy, buttery, and oh so cozy. A bowl will heat you up and fill you up!

I wish to serve crusty bread on the facet so everybody can dunk the thick bread slices into the nourishing soup. SO good!

ingredients to make potato leek soup: leeks, potatoes, cream, broth, butter, garlic, and herbs.

Soup Components

  • Leeks– Leeks have a really gentle onion taste with a touch of sweetness. Yow will discover leeks within the produce part, they seem like large scallions. Select leeks which have a protracted white to pale inexperienced shaft. You have to 4 massive leeks for this soup recipe.
  • Butter– I like to make use of butter as a result of it provides a wealthy taste to the soup, however you need to use olive oil in order for you.
  • Garlic– so as to add taste to the soup.
  • Potatoesuse Yukon Gold potatoes for the soup, they offer the soup an excellent creamy texture. Should you can’t discover them, Russet potatoes will work.
  • Broth– I exploit vegetable broth to maintain the soup vegetarian, however hen broth works properly too.
  • Thyme– I exploit dried thyme as a result of I at all times have it within the pantry.
  • Heavy creamend the soup with heavy cream to make it wealthy, creamy, and splendid. Should you want the soup to be vegan or dairy-free, you need to use coconut milk. It would give the soup a barely totally different taste.
  • Recent chives– for garnish!

Minimize & Clear Leeks

Probably the most edible elements of leeks are the backside white and lightweight inexperienced elements. They’re tender and have nice taste. You’ll be able to eat the darkish inexperienced elements, however they’re fairly robust so I don’t use them for the soup.

With a pointy knife, reduce off the roots and the robust darkish inexperienced a part of the leeks. Slice the white and lightweight inexperienced a part of the leeks into 1/4-inch-thick slices.

Leeks have plenty of dust and sand in between their layers so it’s necessary to scrub them properly earlier than utilizing.

Place the sliced leeks in a colander and rinse properly below chilly water to take away the dust. Use your arms to toss the leeks and dislodge any cussed dust or sand that’s sticking to the leeks. Drain properly.

Make Potato Leek Soup

leeks sautéing in large pot with wooden spoon.
  • In a big Dutch oven or pot, soften the butter over medium warmth. Add the leeks and sauté till tender, about 8 to 10 minutes.
potato leek soup ingredients in large pot with wooden spoon.
  • Add the potatoes, broth, thyme, salt, and pepper. Deliver to a boil and switch the warmth to low. Cowl and simmer for 15 to twenty minutes, till potatoes are fork tender.
potato leek soup in large pot getting ready to be blended with immersion blender.
  • Use an immersion blender to mix the soup within the pot. Mix till clean, however don’t over mix or the soup will get gummy in texture.
  • Alternatively, you possibly can mix the soup in a big blender. Let the soup cool for a couple of minutes earlier than mixing so it’s not steaming scorching. Fill the blender midway, don’t fill it any fuller or you’ll have an explosion. Place a towel excessive of the blender. Maintain the towel in place together with your hand and mix the soup. Pour pureed soup again into the pot. Repeat with remaining soup and return to the pot.
  • And if you happen to choose a chunky potato leek soup, you need to use a potato masher as a substitute of an immersion blender or blender to provide you a chunkier soup texture.
potato leek soup in large pot with drizzle of heavy cream.
  • As soon as the soup is all blended, stir within the heavy cream. Style and modify salt and pepper, if vital. Gently heat over low warmth.
  • To serve, pour the soup into bowls and garnish with recent chives.
potato leek soup in large pot with herbs and ladle.

What to Serve with the Soup

Retailer

Retailer leftover soup in an hermetic container within the fridge for as much as 4 days. Reheat on the stovetop or within the microwave. If the soup is simply too thick, you possibly can stir in a splash of broth or additional cream.

You may as well freeze the soup! Let the soup cool utterly. Switch to a freezer container and freeze for as much as 3 months. Thaw, reheat, and eat!

bowl of potato leek soup with spoon and crusty bread.

Extra Soup Recipes

Try all of our SOUP RECIPES HERE!

Potato Leek Soup

This creamy potato leek soup is at all times a favourite and simple to make at residence. Serve with crusty bread and a salad for a easy and scrumptious meal.

  • 4 massive leeks
  • 2 tablespoons butter, can use olive oil
  • 4 cloves garlic minced
  • 2 kilos Yukon gold potatoes, washed peeled, and chopped
  • 5 cups vegetable broth, can use hen broth
  • 1 teaspoon dried thyme
  • 1 teaspoon kosher salt, extra to style
  • 1/2 teaspoon black pepper
  • 1/2 cup heavy cream, or extra to style
  • Chopped recent chives, for garnish, non-compulsory
  • With a pointy knife, reduce off roots and the robust darkish inexperienced a part of the leeks. Slice the white and lightweight inexperienced a part of the leeks into 1/4-inch-thick slices. Place in a colander and rinse properly below chilly water to take away the dust. Drain properly.

  • In a big Dutch oven or pot, soften the butter over medium warmth. Add the leeks and sauté till tender, about 8 to 10 minutes.

  • Add the potatoes, broth, thyme, salt, and pepper. Deliver to a boil and switch the warmth to low. Cowl and simmer for 15 to twenty minutes, till potatoes are fork tender.

  • Use an immersion blender to mix the soup within the pot. Mix till clean, however don’t over mix or the soup will get gummy in texture.

  • Alternatively, you possibly can mix the soup in a big blender. Let the soup cool for a couple of minutes earlier than mixing so it’s not steaming scorching.Fill the blender midway, don’t fill it any fuller or you’ll have an explosion. Place a towel excessive of the blender. Maintain the towel in place together with your hand and mix the soup. Pour pureed soup again into the pot. Repeat with remaining soup and return to the pot.

  • As soon as the soup is all blended, stir within the heavy cream. Style and modify salt and pepper, if vital. Gently heat over low warmth.

  • To serve, pour the soup into bowls and garnish with recent chives, if desired.

Should you choose a chunky potato leek soup, you need to use a potato masher as a substitute of an immersion blender or blender to provide you a chunkier soup texture.
Retailer leftover soup within the fridge for as much as 4 days. Freeze for as much as 3 months in a freezer container. 

Energy: 267kcal, Carbohydrates: 39g, Protein: 5g, Fats: 10g, Saturated Fats: 6g, Polyunsaturated Fats: 1g, Monounsaturated Fats: 3g, Ldl cholesterol: 32mg, Sodium: 1228mg, Potassium: 775mg, Fiber: 5g, Sugar: 6g, Vitamin A: 1825IU, Vitamin C: 38mg, Calcium: 75mg, Iron: 3mg

Have you ever tried this recipe?

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