Leek and Potato Soup: Creamy leek and potato soup.
Creamy Leek and Potato Soup is a classic comforting soup perfect for any season. The dish is characterized by its smooth texture and satisfying blend of sautéed leeks and earthy potatoes, simmered in vegetable or chicken broth until tender. Rich cream or milk is stirred in for creaminess, and a touch of fresh herbs like thyme or chives adds depth to the flavor. This soup is often pureed to create a velvety consistency and can be served with crusty bread for a complete meal. It's a simple, elegant dish, ideal for both casual family dinners and more formal occasions.
Welcome to this cooking journey with What's For Tea! You're in for a treat today as we create one of the most delicious, creamy, and comforting soups you'll ever have the pleasure of tasting. Perfect for a cozy dinner, this Creamiest Potato and Leek Soup is sure to become a new favorite. So, roll up your sleeves, and let's cook up some warmth and comfort in a bowl!
Ingredients:
- 3 large leeks, well-washed and sliced
- 1 large onion, chopped
- 2 cloves of garlic, sliced (or minced)
- 100 g unsalted butter
- 1 teaspoon salt
- 1 teaspoon celery salt
- 1/2 teaspoon fresh ground black pepper
- 800 g potatoes (Maris Piper or any good boiling potato), peeled and chopped
- 1.2 liters chicken stock (vegetable stock for vegetarian option)
- 150 ml double or heavy cream
- Fresh chives, chopped (for garnish)
- Olive oil or extra butter for finishing (optional)
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Prep Time: 15 minutes
Cook Time: 20-25 minutes
Total Time: 35-40 minutes
Equipment: Large soup pot, immersion blender
Servings: 4-6 servings
Instructions:
1. In a large soup pot, melt the unsalted butter over medium heat. Add the sliced leeks and chopped onion to the melted butter and stir to coat them well. Let them soften for 5 to 7 minutes until they become soft and translucent, making sure they don't take on any color.
2. To the softened leek and onion mixture, add the garlic, salt, celery salt, and fresh black pepper. Stir well to combine and allow the garlic to become fragrant, which should take about one minute.
3. Add the peeled and chopped potatoes to the pot, stirring them through so that they're well integrated with the rest of the ingredients.
4. Pour in the chicken or vegetable stock, ensuring the potatoes are fully covered. Give the mixture a good stir. Bring to a simmer, cover the pot with a lid, and let it cook gently for between 15-20 minutes until the potatoes start to break down. You can test if the potatoes are ready by pressing one against the side of the pot with a spoon; if it breaks easily, they're done.
5. Turn off the heat and use an immersion blender to blend the soup to your desired consistency - you can opt for completely smooth or leave some chunks for texture.
6. Stir in the heavy cream until the soup takes on a rich, creamy consistency. If needed, you can gently reheat the soup but do not bring it to a boil as it may cause the cream to separate.
7. Taste and adjust seasoning, adding more salt or pepper if required.
8. Serve the soup hot, garnished with a swirl of olive oil or a little extra butter for a richer flavor and topped with chopped fresh chives. Enjoy the satisfying taste and creamy texture of this delectable soup!
This recipe is proudly brought to you by What's For Tea on their YouTube channel at https://www.youtube.com/@WhatsForTea. Cook along with their friendly guidance and share your culinary adventures!
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