Leek and Potato Soup – Smooth, creamy soup.
Leek and Potato Soup is a classic, comforting soup that's perfect for any season. It is smooth and creamy, often pureed until silky. This traditional soup combines the mild onion-like flavor of leeks with the earthy richness of potatoes, resulting in a hearty dish that's both simple and satisfying. It's typically started by sautéing leeks in butter to bring out their sweetness, then adding diced potatoes and broth, and simmering until everything is tender. Once cooked, it's blended to the preferred consistency, and cream is added for a luxurious finish. Garnish with chives or a dollop of sour cream for an extra touch of elegance.
I'm pleased to share with you a soothing and delightful recipe for a Classic Creamy Leek and Potato Soup. This is comfort food at its best, with the mild, sweet flavors of sautéed leeks, the earthiness of tender potatoes, and a hint of garlic, all coming together in a velvety blend. It's a recipe made perfect for a cozy lunch and even better when paired with crusty bread as a dinner to warm the soul. Let's dive into the Kitchen Sanctuary's delightful creation.
Ingredients:
- 4 tablespoons unsalted butter
- 3 leeks (white and light green parts only), sliced
- 1 small onion, finely diced (optional)
- 2 cloves garlic, minced (optional)
- 1/4 teaspoon salt
- 1/4 teaspoon celery salt
- 1/2 teaspoon black pepper
- 450 grams (approximately 1 pound) potatoes, peeled and diced
- 1 liter (a little over 4 cups) chicken or vegetable stock
- 4 tablespoons double or heavy cream, plus more for drizzling
- Chopped chives, for garnish
- Additional black pepper, for garnish
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Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4-6
Instructions:
1. In a large saucepan, melt the unsalted butter over medium heat.
2. Add the sliced leeks and diced onion to the pan. Cook for 5 to 7 minutes, stirring often until the vegetables have softened.
3. Stir in the minced garlic, salt, celery salt, and black pepper. Continue cooking for an additional minute to let the flavors meld.
4. Place the diced potatoes into the saucepan, pouring the chicken or vegetable stock over them. Stir to combine.
5. Bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes, or until the potatoes begin to fall apart.
6. After 20 minutes, turn off the heat. Optionally, use a slotted spoon to reserve a few scoops of the potato and leek mixture for topping the soup later.
7. Carefully blend the remaining contents of the saucepan using a stick blender until smooth.
8. Stir in the double or heavy cream into the blended soup.
9. Ladle the soup into serving bowls. If you reserved some potato and leek mixture, add a spoonful on top of each bowl.
10. Drizzle additional double cream over each serving, then garnish with chopped chives and a pinch of black pepper.
Equipment:
- Large saucepan
- Cutting board and knife
- Stick blender
- Ladle
- Slotted spoon (optional)
Cooking Tips:
- When cleaning leeks, make sure to wash them thoroughly, as they often contain dirt between the layers.
- Blending hot soup can be dangerous, so ensure you take care when using the stick blender, and allow steam to escape to prevent pressure build-up.
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Remember to visit Kitchen Sanctuary at https://www.youtube.com/@Kitchensanctuary for more delicious recipes and share your cooking experiences with this hearty soup!
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