Potato Leek Soup
Potato Leek Soup, a velvety and comforting dish, epitomizes the beautyof simple ingredients transformed into culinary elegance. Rooted in Europeantraditions, this classic soup marries the earthy richness of potatoes with thedelicate sweetness of leeks.
Ingredients
- 4 large leeks, cleaned and sliced (white and light green parts only)
- 4 large potatoes, peeled and diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cup Vegetable stock or chicken stock
- 1 cup milk (dairy or plant-based)
- 2 tbsp butter or olive oil
- Salt and pepper to taste
- Finely chopped fresh chives or parsley, ready to embellish.
Instructions
- Ina large pot, heat the butter or olive oil over medium heat. Add the chopped onion and minced garlic. Cook until the onion turns translucent and releases its fragrant aroma.
- Add the sliced leeks to the pot. Cook for about 5-7 minutes, stirring occasionally, until the leeks are softened.
- Add the diced potatoes to the pot. Pour in the vegetable or chicken broth, ensuring the potatoes are covered. Bring the mixture to a simmer.
- Let the soup simmer for about 15-20 minutes, or until the potatoes are tender and can be easily pierced with a fork.
- Using an immersion blender or regular blender (in batches), carefully blend the soup until smooth and creamy.
- Return the blended soup to the pot over low heat. Stir in the milk to achieve the desired consistency. If the soup is too thick, you can add more milk or broth.
- Adjust the soup's flavor to your liking by adding salt and pepper.. Keep in mind that the saltiness of the soup will depend on the type of broth used.
- Continue to heat the soup gently for a few more minutes, allowing the flavors to meld.
- Once heated through, ladle the Potato Leek Soup into bowls. Garnish with chopped chives or parsley for a burst of fresh flavor.
Notes
- When cleaning leeks, make sure to slice them and then rinse them thoroughly under cold water to remove any dirt or sand trapped between the layers.
- If using a regular blender, blend the soup in batches to avoid overfilling the blender.
- The choice of milk (dairy or plant-based) can be tailored to your dietary preferences.
- Modify the texture as necessary by incorporating additional broth or milk.
- Taste the soup and adjust the seasoning before serving, as the flavor can vary based on the broth and potatoes used.
- Potato Leek Soup can be served warm or reheated gently before serving.
- This recipe serves as a blank canvas for customization—consider adding herbs, a drizzle of olive oil, or a dollop of sour cream for additional flavor.