Potato & Leek Soup – Creamy potato-based soup
Potato & Leek Soup is a classic comfort food known for its rich and creamy texture. This soup combines the natural sweetness of sautéed leeks with the heartiness of potatoes, simmered in a savory vegetable or chicken broth. It's often blended until smooth, with a touch of heavy cream added for extra silkiness. The result is a warming, comforting soup that's perfect for chilly days. Garnish with fresh chives, a swirl of cream, or crispy bacon bits to enhance the flavors. It's simple to make, yet elegant enough for entertaining guests, and can easily be adapted to vegetarian diets by opting for vegetable broth.
Welcome to the warm embrace of comfort food with Connie Aguirre’s Irish-Inspired Potato Leek Soup! Perfect for the chill of fall or the cold winter evenings, this hearty soup is inspired by the delicious flavors Connie and her husband discovered in a quaint cafe along Ireland's Ring of Kerry. Grab your spoons and get ready to create a culinary hug in a bowl.
Ingredients:
- 2 tablespoons olive oil
- 1 small onion, chopped
- 1 leek, well washed and chopped
- 2 cloves of garlic, minced
- 1 large container of chicken stock (use vegetable stock for vegetarian option)
- 4-5 potatoes, coarsely chopped
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 1/2 cups light cream
- 1 teaspoon dried dill
- 1 teaspoon dried tarragon
- 2 teaspoons fresh parsley, coarsely chopped
- Warm bread with garlic and melted provolone cheese (for serving)
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Prep Time: 15 minutes
Cook Time: 35-40 minutes
Total Time: 50-55 minutes
Equipment:
- Saucepan
- Cutting board and knife
- Emulsion blender (or regular blender)
- Measuring cups and spoons
Servings: 4-6 servings
Instructions:
1. Place a saucepan on medium heat and add the olive oil.
2. Chop the onion and leek. Make sure the leek is washed thoroughly to remove any sand. Mince the garlic finely.
3. Add the chopped onion, leek, and minced garlic to the saucepan and simmer until the vegetables are tender.
4. Pour the chicken stock into the saucepan with the vegetables and bring to a simmer.
5. Chop the potatoes coarsely and add them to the broth.
6. Season the mixture with salt and pepper, then bring to a boil. Continue to boil until the potatoes are fork-tender.
7. Reduce the heat and stir in the light cream, dill, and tarragon until well combined.
8. Simmer the soup for a few minutes to allow the flavors to meld.
9. Remove from heat and use an emulsion blender to puree the soup to your desired consistency, leaving some texture if preferred.
10. Stir in the fresh parsley and let it simmer for a little while longer, bringing it to a gentle boil for the flavors to fully marry.
11. Serve the soup hot, accompanied by warm, garlic-flavored bread with melted provolone cheese for a truly comforting meal.
Cooking Tips:
- Be careful not to over-blend if you like a soup with more texture.
- Always wash the leek well, as dirt and sand can hide between the layers.
- If you prefer a vegetarian option, substitute the chicken stock with vegetable stock.
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Please enjoy this delightful recipe from the kitchen of Connie Aguirre, and for more culinary creations, visit her YouTube channel at https://www.youtube.com/@connieaguirre5946
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