Leek & Potato Soup
If you are like me, whose kind of happiness is a hot bowl of comfort food, you’d undoubtedly like this one. Inspired from my friend Deb’s recipe!
Of all winter soups, leek and potato soup is the coziest, most satisfying, rich and most comforting. This bowl of comfort made with buttery potatoes, fragrant leeks, chicken broth, seasonings, and aromatics pureed together will take your mood to a whole new level.
This recipe is nutritious, wholesome, and flavorful. It is packed with nutrients like sulfur, collagen, and vitamin C, which help to promote cell recovery and boost your immune system. Potatoes are a great source of vitamin C, protecting you against the effects of free radicals. Chicken broth provides collagen, strengthening skin, bones, connective tissues, and muscles. While leeks are an excellent source of sulfur, protecting your cells against damage.
One of the beautiful things about this soup is that it also reheats exquisitely for stress-free lunches and dinners throughout the week.
How to Make Leek & potato soup
To make a delicious pot of leek and potato soup, I start by melting the butter in a deep pot set over medium heat, and then I add cut onions, the white parts of leeks and a little of the light green and sauté. Do not let them brown or caramelize.
Then we add the quartered potatoes with garlic, pepper, and salt.
Next, I add the broth and reduce heat to medium-low and bring to boil for ten to fifteen minutes ensuring potatoes are soft. Just poke the potatoes with a fork to make sure they are tender enough to blend.
After that, I blend the soup with an immersion blender.
For days I’d love to enjoy some super smooth soup; I puree all of the soup. But on days I’d love to enjoy a chunkier soup, I puree half of the soup. You can also make this in a blender.
Serve topped with scallions and white truffle salt. Can also add crispy fried onions for a crunchy twist!
Leek & potato soup tips & tricks
Don’t brown leeks. You do not want to brown the leeks. Sweating them without letting them get brown is the key to bringing out their sweet flavor.
Chop potatoes uniformly. This is one trick you want to hold dear. Chopping your potatoes uniformly will prevent them from cooking for a different amount of time.
Salt as needed. Potatoes need plenty of salt. So if your soup doesn’t taste as good as you desire, it probably needs salt.
more yum:
Hello, HI THERE, I'M APRIL AND WELCOME TO MY KITCHEN!
Cooking for the people I love brings me so much joy. I hope you enjoy some of my favorite recipes, tips & tricks, plus some laughs along the way. Everything is cooked with love in Sammamish, WA. Keep in touch!
leek & potato soup
Prep Time: 5 mins | Cook Time: 25 mins | Total Time: 30 mins
Looking for the easiest leek and potato recipe? You’ve certainly come to the right spot!
Ingredients
1 stick salted butter
4-6 leeks, white an light green parts only, washed well, then chopped
12-15 yukon gold potatoes depending on size, quartered (no need to peel)
1 quart chicken stock
1 tbsp minced garlic
1 white onion, chopped
1 tbsp kosher salt
1 tsp freshly ground black pepper
green onions, sliced, for garnish
sprinkled white truffle salt for garnish
Instructions
Melt the butter in a deep pot set over medium heat.
Add onion, leeks and sauté. Do not let them brown or caramelize.
Then add the quartered potatoes with garlic, pepper, and salt.
Add broth and reduce heat to medium-low and bring to boil for ten to fifteen minutes ensuring potatoes are soft.
Blend soup with an immersion blender until desired consistency.
Serve sprinkled with white truffle salt, and chopped scallions.
EQUIPMENT
