How To Make Leek and Potato Soup Recipe

Name: How To Make Leek and Potato Soup Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 1
Cuisine: French
Ingredients: 3 tbsp unsalted butter; 3 medium potatoes (Russet or Yukon Gold) peeled and diced (½ inch); 3 large leeks; 3 finely chopped garlic cloves; 4 cups chicken broth or vegetable broth; 1-2 sprigs fresh thyme; 1 bay leaf; 1 1/2 tsp salt; 3/4 tsp ground black pepper; 1 cup heavy cream; Dash of Tabasco sauce or red chili sauce; Chives for serving

Loyd

January 19, 2023

Snack

20 MINUTES

medium

SERVES 5-6

Table of Contents

How To Make Leek and Potato Soup Recipe

Leek and Potato Soup Recipe: Leek and Potato soup is a classic French soup that is comforting, creamy, and easy.

Type: Appetizer

Cuisine: French

Keywords: How To Make Leek and Potato Soup Recipe, Leek and Potato Soup Recipe

Recipe Yield: 1

Calories: 152

Preparation Time: PT20M

Cooking Time: PT25M

Total Time: PT45M

Recipe Ingredients:

3 tbsp unsalted butter
3 medium potatoes (Russet or Yukon Gold) peeled and diced (½ inch)
3 large leeks
3 finely chopped garlic cloves
4 cups chicken broth or vegetable broth
1-2 sprigs fresh thyme
1 bay leaf
1 1/2 tsp salt
3/4 tsp ground black pepper
1 cup heavy cream
Dash of Tabasco sauce or red chili sauce
Chives for serving

Recipe Instructions: 1. Firstly, clean the leeks thoroughly in cold water and dice the potatoes. 2. In a pan cook the chopped and cleaned leeks in a little butter along with garlic. 3. Then add herbs, diced potatoes and stock along with remaining spices. 4. Bring it to a simmer, and cook until the potatoes turn soft, cook for about 20 minutes. 5. Purée the soup using a blender until a creamy smooth consistency is obtained. 6. Simmer for a few more minutes after adding heavy cream, then garnish with thyme, parsley and adjust the salt as per taste. Potato and leek soup is ready to serve.

Editor's Rating:
4

Leek and Potato Soup Recipe: Leek and Potato soup is a classic French soup that is comforting, creamy, and easy. An essential base soup in French cuisine, Leek and Potato Soup can be served as an appetizer, a side dish or as lunch. Making this soup in a big batch can serve as a perfect meal to eat when you don’t have time to cook. Storing in an airtight container, this soup can stay for a week. Unlike other soups, you can leave a portion of the soup to be chunky, enhancing the texture of the recipe.

Quick Information About Leek and Potato Soup

Potato and Leek Soup is a comforting, filling recipe in the chilly winters. Made with leeks, potatoes, and a few herbs with some additional condiments, this recipe is one of the easiest soup recipes to make. Nothing can top this hot, hearty potato and leek soup recipe on a cold winter day.

Benefits of Leek and Potato Soup Recipe

Leeks and potatoes are a great source of dietary fiber, vitamins B6, iron, folate and magnesium.
Abundant in prebiotic carbs, this soup helps to produce digestive enzymes.
Having good amount of folate, the leek potato soup is good for cardiovascular health.
They are good for losing weight also.

How To Make Leek and Potato Soup Recipe

The Potato Leek recipe is a simple dish. With few ingredients one can make this hearty and healthy, tasty recipe within an hour. The main steps included in the recipe is.

Firstly, clean the leeks thoroughly in cold water and dice the potatoes.
In a pan cook the chopped and cleaned leeks in a little butter along with garlic.
Then add herbs, diced potatoes and stock along with remaining spices.
Bring it to a simmer, and cook until the potatoes turn soft, cook for about 20 minutes.
Purée the soup using a blender until a creamy smooth consistency is obtained.
Simmer for a few more minutes after adding heavy cream, then garnish with thyme, parsley and adjust the salt as per taste. Potato and leek soup is ready to serve.

No Reviews

Ingredients

Adjust Servings

	3 tbsp unsalted butter
	3 medium potatoes (Russet or Yukon Gold) peeled and diced(½ inch)
	3 large leeks
	3 finely chopped garlic cloves
	4 cups chicken broth or vegetable broth
	1-2 sprigs fresh thyme
	1 bay leaf
	1 1/2 tsp salt
	3/4 tsp ground black pepper
	1 cup heavy cream
	Dash of Tabasco sauce or red chili sauce
	Chives for serving

Nutritional Information

152 Calories

6.5g Protein

25.1g Carbohydrates

2.1g Dietary fiber

2.9g Sugar

24.4mg Vitamin C

Directions

Clean and Prepping the leeks

Cut and discard the root ends of the leeks. Even discard the thick dark green parts of the leek. The leeks should be cut in half lengthwise, fan them open, rinse under cold water by pulling apart the layers to remove any mud that is tucked inside.

Thinly slice (around ¼ inch) the white and light green parts of the leeks. Place these slices in a bowl full of cold water, swish around them with hands to remove any remaining dirt. Then scoop out the leeks with a sieve, pat them dry with a fresh towel.

Mark as complete

Cooking the leeks

In a Dutch oven or soup pot, melt butter, keep the flame on medium heat. Add chopped leeks and chopped garlic, stir well so that the leeks and garlic coat with butter.

Reduce the heat to low, cover the pot, then cook for 10 minutes on low flame until they are softened. Don't brown the leeks.

Mark as complete

Simmer the leek and potato soup

Now add diced potatoes, bay leaves, chicken broth, thyme, paper and 1 tsp salt to the pot. Increase the heat to high until the mixture begins to bubble.