Potato & leek soup with onion and vegetable broth
This creamy potato and leek soup combines earthy potatoes and mild leeks with vegetable broth for a comforting dish. It's easy to prepare and perfect as a starter or main course.
Cook time 45 min
Prep time 5 min
Ingredients:
2 potatoes1 cup leek
3/4 cup onion
3 cups vegetable broth
3.50 tbsp butter
1 dash black pepper
1 dash salt
Potato and leek soup is a classic comfort dish that is perfect for cool weather. It is creamy, flavorful, and incredibly easy to make. This recipe combines the earthiness of potatoes with the mild, onion-like flavor of leeks, all brought together with a rich, vegetable broth. Whether you're a seasoned cook or a beginner in the kitchen, this simple recipe will guide you through creating a delicious soup that can be enjoyed as a starter or a main course.
Instructions:
- Peel and dice the potatoes into small, bite-sized pieces.
- Trim the green tops and roots off the leek, slice it lengthwise, and clean thoroughly under running water to remove any dirt. Slice the white and light green parts.
- Chop the onion finely.
- In a large pot, melt the butter over medium heat.
- Add the chopped onion and sliced leek to the pot. Sauté for about 5-7 minutes until they become soft and translucent, stirring occasionally to prevent browning.
- Add the diced potatoes to the pot with the sautéed onion and leek.
- Pour in the vegetable broth, ensuring that the vegetables are fully submerged.
- Increase the heat to high and bring the mixture to a boil.
- Once boiling, reduce the heat to low and let the soup simmer for about 20-25 minutes or until the potatoes are tender when pierced with a fork.
- Use an immersion blender directly in the pot to puree the soup until smooth. Alternatively, carefully transfer the soup in batches to a countertop blender and blend until smooth, then return it to the pot. Be cautious as the soup will be hot.
6. Season the Soup:
- Season the soup with a dash of salt and black pepper to taste. Stir well to combine.
7. Serve:
- Ladle the soup into bowls and serve hot. Optionally, garnish with a drizzle of cream, chopped chives, or a sprinkle of crispy bacon bits for added flavor and texture.
Potato and leek soup is a versatile and satisfying dish that suits any occasion. Whether you're making it for a cozy lunch, a family dinner, or meal prepping for the week, this recipe is sure to become a staple in your kitchen. The harmony of simple ingredients creates a comforting, savory soup that will warm you up and bring a smile to your face.
Potato & leek soup with onion and vegetable broth FAQ:
Once you've added the diced potatoes and vegetable broth, bring the mixture to a boil. Then, reduce the heat and let it simmer for about 20-25 minutes, or until the potatoes are tender when pierced with a fork.
If you don't have leeks, you can substitute them with chopped onions or shallots for a similar flavor. Just be aware that the soup will have a slightly different taste.
Cool the soup to room temperature, then transfer it to an airtight container. It can be stored in the refrigerator for up to 3-4 days or frozen for up to 2-3 months. Reheat on the stovetop or microwave, adding a splash of broth if needed.
A large pot with a capacity of at least 4 quarts is recommended to comfortably sauté the vegetables and accommodate the soup as it simmers.
To make the soup creamier, you can add a splash of heavy cream or half-and-half after blending. Alternatively, incorporate a bit of milk or a non-dairy alternative like almond milk for a lighter version.
Tips:
- Make sure to thoroughly clean the leeks as they can contain dirt and sand between their layers.
- For a smoother texture, use an immersion blender to puree the soup once all the ingredients are cooked.
- If you prefer a thicker soup, reduce the amount of vegetable broth slightly or add an extra potato.
- Enhance the flavor by adding a splash of cream or a sprinkle of fresh herbs like chives or parsley before serving.
- Leftovers can be stored in the refrigerator for up to three days or frozen for longer storage.
Nutrition per serving
2 ServingsCalories 380kcal
Protein 6g
Carbohydrates 44g
Fiber 6g
Sugar 9g
Fat 20g
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