Leek and potato soup
Warm up with this comforting Leek and Potato Soup! Made with olive oil, butter, leeks, garlic, hearty potatoes, and scallions, this rich and creamy soup is perfect for cool days. Indulge in a bowl of homemade goodness that's simple yet delicious.
- 29 May 2024
- Cook time 35 min
- Prep time 15 min
- 4 Servings
- 6 Ingredients
Leek and potato soup is a classic, comforting dish that's perfect for chilly days. This delicious recipe combines the delicate flavor of leeks with the heartiness of potatoes, creating a velvety and satisfying soup. It's easy to prepare and requires only a few simple ingredients.
Ingredients:
Instructions:
- Clean and chop the leek, ensuring to remove any dirt or grit between the layers.
- Mince the garlic cloves.
- Peel and cube the potatoes.
- Finely chop the scallions.
- Heat the olive oil and butter in a large pot over medium heat until the butter is fully melted.
- Add the chopped leek and minced garlic to the pot. Sauté them for about 5 minutes, or until the leek is tender but not browned.
- Stir in the cubed potatoes. Cook for an additional 5 minutes, stirring occasionally to ensure the potatoes do not stick to the bottom of the pot.
- Pour in the vegetable broth, ensuring that the vegetables are fully submerged. Bring the mixture to a boil.
- Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 20-25 minutes, or until the potatoes are very tender.
- Remove the pot from the heat. Use an immersion blender to blend the soup until smooth. If you don't have an immersion blender, you can blend the soup in batches using a countertop blender. Be sure to let the soup cool slightly before blending to avoid hot splashes.
- After blending, return the soup to the pot if needed. If the soup is too thick for your liking, add a bit more broth or water until the desired consistency is reached.
- Stir in the chopped scallions.
- Season the soup with salt and pepper to taste.
- If you desire a richer soup, stir in the heavy cream at this point and heat through, but do not let it boil.
- Ladle the soup into bowls.
- Optionally, garnish with an extra sprinkle of chopped scallions, a drizzle of olive oil, or a dollop of sour cream.
- Serve hot with crusty bread or fresh rolls.
Tips:
- Thoroughly wash the leeks: Leeks can often contain dirt and sand between their layers. Slice them lengthwise and rinse under cold running water to ensure they are clean.
- Cut potatoes uniformly: Dicing the potatoes into similar-sized pieces helps them cook evenly and ensures a smooth texture in the soup.
- Saute the leeks slowly: Cooking the leeks over medium-low heat allows them to become tender and sweet without burning.
- Blend carefully: For a silky smooth soup, use an immersion blender directly in the pot or transfer the soup in batches to a countertop blender.
- Adjust seasoning: Taste the soup before serving and adjust the salt and pepper to your preference.
- Garnish for extra flavor: Top the soup with a drizzle of olive oil, a dollop of sour cream, or some chopped scallions to enhance its flavor and presentation.
This leek and potato soup is a delightful blend of creamy and savory flavors. It's an easy-to-make recipe that warms the soul and delights the taste buds. Serve it with some crusty bread on the side for a complete and comforting meal.
| Nutrition Facts | |
|---|---|
| Serving Size | 220 grams |
| Energy | |
| Calories 250kcal | 10% |
| Protein | |
| Protein 4.00g | 3% |
| Carbohydrates | |
| Carbohydrates 33g | 10% |
| Fiber 4.07g | 11% |
| Sugar 3.29g | 3% |
| Fat | |
| Fat 18g | 22% |
| Saturated 7g | 24% |
| Cholesterol 33mg | - |
| Vitamins | |
| Vitamin A 140ug | 16% |
| Choline 27mg | 5% |
| Vitamin B1 0.15mg | 13% |
| Vitamin B2 0.06mg | 5% |
| Vitamin B3 1.79mg | 11% |
| Vitamin B6 0.57mg | 34% |
| Vitamin B9 55ug | 13% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 36mg | 39% |
| Vitamin E 0.43mg | 3% |
| Vitamin K 24ug | 21% |
| Minerals | |
| Calcium, Ca 50mg | 4% |
| Copper, Cu 0.23mg | 0% |
| Iron, Fe 2.20mg | 20% |
| Magnesium, Mg 50mg | 11% |
| Phosphorus, P 110mg | 9% |
| Potassium, K 730mg | 22% |
| Selenium, Se 1.20ug | 2% |
| Sodium, Na 20mg | 1% |
| Zinc, Zn 0.54mg | 5% |
| Water | |
| Water 160g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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