Potato leek soup with onion and milk
This creamy potato leek soup combines the delicate flavors of leeks and onions with hearty potatoes, finished with a touch of milk for richness. It's an easy, comforting dish perfect for chilly days.
Cook time 30 min
Prep time 15 min
Ingredients:
4 cup leek1 tbsp butter
1 tbsp all-purpose white wheat flour
4 cups chicken soup
1/2 onion
2 potatoes
1/2 cup milk (2% fat)
1 dash salt
1 dash black pepper
Potato leek soup with onion and milk is a comforting and creamy dish that's perfect for chilly days. This classic soup combines the delicate flavors of leeks and onions with the heartiness of potatoes, all brought together with a touch of milk for creamy goodness. It's simple to make and requires just a few ingredients, making it a great option for a weeknight meal.
Instructions:
- Wash the leeks thoroughly to remove any dirt or sand. Chop the white and light green parts into thin slices.
- Peel and cube the potatoes.
- Finely chop the half onion.
- In a large pot, melt the 1 tablespoon of butter over medium heat.
- Add the chopped leeks and onion to the pot. Sauté for about 5-7 minutes, or until they become soft and translucent, stirring occasionally.
- Sprinkle the 1 tablespoon of flour over the softened vegetables in the pot.
- Stir constantly for about 1-2 minutes to incorporate the flour and eliminate the raw taste.
- Slowly pour in the 4 cups of chicken broth, stirring continuously to combine.
- Add the cubed potatoes to the pot.
- Bring the mixture to a boil over high heat.
- Once boiling, reduce the heat to medium-low. Allow the soup to simmer for approximately 20-25 minutes, or until the potatoes are tender when pierced with a fork.
- Using an immersion blender, blend the soup until smooth and creamy. (Alternatively, carefully transfer the soup in batches to a regular blender and blend until smooth, then return to the pot.)
- Stir in the 1/2 cup of milk.
- Season the soup with a dash of salt and black pepper to taste.
- Continue to cook over low heat for an additional 5 minutes, stirring occasionally to let the flavors meld and ensure the soup is heated through.
- Ladle the hot soup into bowls and serve immediately. Optional: Garnish with a few extra slices of sautéed leeks or a sprinkle of chopped fresh herbs, like parsley or chives, for added freshness and color.
This potato leek soup with onion and milk is a cozy, delicious option to warm you up. The combination of simple ingredients creates a richly flavored soup that's both nutritious and satisfying. With just a few steps and some helpful tips, you can prepare this delightful meal that's sure to comfort and please everyone at the table.
Potato leek soup with onion and milk FAQ:
You should simmer the soup for approximately 20-25 minutes, or until the potatoes are tender when pierced with a fork.
Yes, you can substitute 2% milk with whole milk for a creamier texture or non-dairy alternatives like almond or oat milk, though the flavor and consistency may vary slightly.
Store any leftover soup in an airtight container in the refrigerator for up to 3-4 days. For longer storage, consider freezing it in portions for up to 3 months.
The potatoes are done when they are tender and easily pierced with a fork. This usually takes about 20-25 minutes of simmering.
You can use vegetable broth for a meat-free option, or water with added seasonings for a milder flavor. Just note that it may alter the overall taste of the soup.
Tips:
- Make sure to clean the leeks thoroughly, as they can contain dirt between the layers. A good method is to slice them and rinse them in a bowl of water.
- To make the soup more velvety, you can blend it using an immersion blender after cooking. For a chunkier texture, blend only half of the soup and leave the rest as is.
- You can substitute chicken soup with vegetable broth if you prefer a vegetarian version.
- Season gradually and adjust according to taste. Start with a dash of salt and pepper and add more if needed.
- A dollop of sour cream or a sprinkle of fresh herbs can be added as a garnish to enhance the flavor and presentation of the soup.
Nutrition per serving
6 ServingsCalories 180kcal
Protein 7g
Carbohydrates 30g
Fiber 2.78g
Sugar 7g
Fat 4.52g
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