Potato, leek and rosemary soup
Potato, leek, and rosemary soup is a hearty dish made by simmering potatoes and leeks in chicken gravy, blended until smooth. Its earthy flavors complemented by garlic and rosemary make it perfect for chilly days.
Cook time 30 min
Prep time 20 min
Ingredients:
2 tbsp olive oil2 leeks
2 garlic cloves
5 potatoes
6 cups chicken gravy
Potato, leek, and rosemary soup is a hearty, flavorful dish perfect for chilly days. This comforting soup combines the earthy flavors of potatoes and leeks with the aromatic touch of rosemary, creating a warm and satisfying meal that can be enjoyed as a starter or a main course.
Instructions:
- Thinly slice the white and light green parts of the leeks after thoroughly washing to remove any dirt or grit.
- Mince the garlic cloves.
- Peel the potatoes and cut them into small, even-sized chunks for faster cooking.
- In a large pot, heat the 2 tablespoons of olive oil over medium heat.
- Add the sliced leeks to the pot and sauté them for about 5-7 minutes, or until they become soft and translucent. Stir occasionally to prevent them from burning.
- Add the minced garlic to the pot and cook for an additional 1-2 minutes until fragrant.
- Add the potato chunks to the pot and stir to combine them with the leeks and garlic.
- Pour in the 6 cups of chicken gravy, stirring well to ensure everything is mixed thoroughly.
- Bring the mixture to a boil over medium-high heat.
- 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 to blend the soup until it reaches a smooth and creamy consistency. Alternatively, you can transfer the soup in batches to a countertop blender and blend until smooth. (Be cautious blending hot liquids!)
- Taste the soup and season with salt and pepper as needed.
- Ladle the soup into bowls and serve hot. Optional: Garnish with some fresh rosemary or a drizzle of olive oil for an added touch.
This potato, leek, and rosemary soup is a delicious, warming dish that is simple to make and loved by many. Its creamy texture and fragrant aroma make it an ideal comfort food that is both satisfying and nourishing.
Potato, leek and rosemary soup FAQ:
Simmer the soup for about 20-25 minutes, or until the potatoes are tender when pierced with a fork. This allows the flavors to meld together properly.
You can substitute chicken gravy with vegetable broth or low-sodium chicken broth for a lighter option. Adjust seasoning to taste since broths can vary in saltiness.
Yes, store leftover soup in an airtight container in the refrigerator for up to 3-4 days. Reheat on the stove over medium heat until warmed through.
The potatoes are cooked properly when they are tender and can easily be pierced with a fork. They should not be falling apart but should be soft enough for blending.
Yes, you can add vegetables like carrots, celery, or spinach. Just chop them into small pieces and add them along with the potatoes for even cooking.
Cooking Tips:
- For a vegetarian version, use vegetable gravy instead of chicken gravy.
- If you prefer a creamier soup, you can add a splash of heavy cream or milk before blending.
- Make sure to thoroughly clean the leeks as they often have dirt trapped between the layers.
- For extra depth of flavor, sauté the leeks and garlic until they start to caramelize.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to three months.
Nutrition Facts
4 ServingsCalories 390kcal
Protein 9g
Carbohydrates 70g
Fiber 7g
Sugar 6g
Fat 16g
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