Potato leek soup, also referred to as vichyssoise, is a classic creamy soup made with potatoes, leeks, broth, and infrequently finished with cream. It’s a preferred dish in French and European cuisine. Learn easy methods to make potato leek soup with step-by-step pictures.
Potato Leek Soup Recipe
Potato leek soup is one recipe which I desired to try for a very long time. This soup is one beloved soup in my family. I made it few days back and everybody within the family looked as if it would enjoy this soup.
About Potato Leek Soup Recipe
Potato leek soup is a conventional dish and has turn out to be a staple in French and European cuisine. The concept of mixing potatoes and leeks in a soup likely emerged from the provision and affordability of those ingredients in Europe. Leeks have been cultivated within the region for hundreds of years, and potatoes were introduced from the Americas within the sixteenth century. Over time, cooks began to experiment with these ingredients and developed the delicious and comforting potato leek soup that we all know today.
Why is Potato Leek Soup Popular?
The ingredients for potato leek soup are available and reasonably priced, making it accessible to a wide selection of individuals. Potatoes and leeks are common pantry staples in lots of households, and the soup will be made with basic cooking techniques. The mix of creamy potatoes and the mild onion-like flavor of leeks creates a hearty and nourishing soup that is ideal for warming up on cold days or as a comforting meal.
Potato leek soup can easily be adapted to different dietary preferences. It is of course vegetarian and will be made vegan by omitting dairy or using plant-based alternatives. It could even be gluten-free and may accommodate various dietary restrictions and preferences.
Potato leek soup offers dietary advantages. A basic potato leek soup without added cream or butter typically comprises roughly 150 to 200 calories per serving.
Video for Potato Leek Soup Recipe
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Ingredients for Potato Leek Soup Recipe
- Butter
- 6 Garlic peeled
- 1 Leek Chopped finely
- 1 Potato peeled, cubed
- 1 tsp Dried Thyme
- Salt to taste
- 1 tsp White Pepper Powder
- 3 to 4 cups Veg Stock
- ½ cup Cream
- 2 tbsp parsley chopped finely
Potato Leek Soup Preparation
- Preparing vegetables
- Sauteing veggies
- Cooking leeks and potatoes in broth
- Pureeing the soup
- Warming soup and ending with cream
- Serving
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📖 Recipe
Potato Leek Soup Recipe
Potato leek soup, also referred to as vichyssoise, is a classic creamy soup made with potatoes, leeks, broth, and infrequently finished with cream. It’s a preferred dish in French and European cuisine. Learn easy methods to make potato leek soup with step-by-step pictures.
Instructions
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In a big pot, melt the butter or heat the olive oil over medium heat.
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Add garlic and saute for a min.
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Add the sliced leeks to the pot and cook for about 5 minutes, stirring occasionally, until they turn out to be soft and fragrant.
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Add the peeled and cubed potatoes to the pot and stir them with the leeks for a minute or two.
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Sprinkle in salt, white pepper powder and dried thyme.
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Pour within the vegetable or chicken broth, ensuring that the potatoes and leeks are fully submerged. Bring the mixture to a boil.
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Reduce the warmth to low and let the soup simmer for about 20 to 25 minutes or until the potatoes are tender and simply mashed with a fork.
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Remove the pot from the warmth and permit the soup to chill barely.
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Use an immersion blender or transfer the soup to a blender or food processor to puree it until smooth. Be cautious when mixing hot liquids and work in batches if essential.
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Return the pureed soup to the pot and stir within the heavy cream or milk, if desired, so as to add extra creaminess. Season with more salt and pepper to taste.
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Reheat the soup gently over low heat, stirring occasionally, until heated through.
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Serve the potato leek soup hot, garnished with chopped chives or parsley if desired.
Notes
- Use leeks which are firm, with brilliant green leaves and white/light green stalks. Avoid leeks with wilted leaves or browning.
- Leeks often have dirt and grit trapped between their layers. To scrub them, slice the leeks lengthwise, keeping the basis intact. Rinse them under cold water, separating the layers and ensuring all of the dirt is removed.
- Potato leek soup typically has a light and delicate flavor. You may enhance the taste by adding herbs comparable to thyme, bay leaves, or parsley throughout the cooking process.
- Should you prefer a chunkier soup, you possibly can reserve some cooked potatoes before pureeing the remaining of the soup. Mash the reserved potatoes and add them back to the soup, giving it a heartier texture.
- Should you need a lighter version, you possibly can omit the cream altogether or use a lighter alternative comparable to half-and-half or milk.
- You should utilize oil as an alternative of butter for a lighter option. Also chicken or vegetable stock will be used.
- You may garnish potato leek soup as you want. Crispy bacon bits, grated cheese, or croutons also can provide extra texture and flavor.
Make-ahead and storage
Potato leek soup will be stored within the refrigerator for about 3 to 4 days. It is important to chill the soup completely before storing it to forestall bacterial growth. Reheat gently on the stovetop, adding a splash of broth or water to regulate the consistency if essential.
Nutrition Facts
Potato Leek Soup Recipe
Amount Per Serving (1 servings)
Calories 223
Calories from Fat 153
% Every day Value*
Fat 17g26%
Saturated Fat 10g63%
Trans Fat 0.2g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 49mg16%
Sodium 768mg33%
Potassium 325mg9%
Carbohydrates 17g6%
Fiber 2g8%
Sugar 4g4%
Protein 3g6%
Vitamin A 1538IU31%
Vitamin C 18mg22%
Calcium 56mg6%
Iron 1mg6%
* Percent Every day Values are based on a 2000 calorie weight loss plan.
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Potato Leek Soup Recipe with Step by Step Pictures
1)Heat butter in a pan
2)Add in garlic
3)Add in chopped leeks
4)Saute for 4 to five mins.
5)Add in peeled cubed potatoes
6)Pour in veg stock or chicken stock
6)In goes some tarragon
7)Add in salt and white pepper powder.
8)Cover and cook till potatoes are tender.
9)Remove the veggies and add it to a blender
10)Grind till smooth.
11)Pour the soup back into the pot and warm the soup.
12)Add cream
13)Finish with some chopped parsley
14)Serve
Suggestions & Tricks
- Use leeks which are firm, with brilliant green leaves and white/light green stalks. Avoid leeks with wilted leaves or browning.
- Leeks often have dirt and grit trapped between their layers. To scrub them, slice the leeks lengthwise, keeping the basis intact. Rinse them under cold water, separating the layers and ensuring all of the dirt is removed.
- Potato leek soup typically has a light and delicate flavor. You may enhance the taste by adding herbs comparable to thyme, bay leaves, or parsley throughout the cooking process.
- Should you prefer a chunkier soup, you possibly can reserve some cooked potatoes before pureeing the remaining of the soup. Mash the reserved potatoes and add them back to the soup, giving it a heartier texture.
- Should you need a lighter version, you possibly can omit the cream altogether or use a lighter alternative comparable to half-and-half or milk.
- You should utilize oil as an alternative of butter for a lighter option. Also chicken or vegetable stock will be used.
- You may garnish potato leek soup as you want. Crispy bacon bits, grated cheese, or croutons also can provide extra texture and flavor.
Make-ahead and storage
Potato leek soup will be stored within the refrigerator for about 3 to 4 days. It is important to chill the soup completely before storing it to forestall bacterial growth. Reheat gently on the stovetop, adding a splash of broth or water to regulate the consistency if essential.
