Creamy Potato Leek Soup
User Reviews
4.9
Creamy Potato Leek Soup
Description
The Creamy Potato Leek Soup recipe uses sautéed onion, potatoes, and the white portion of leek softened in milk, then pureed with cooking cream to form a velvety base. The inclusion of a leek green emulsion adds a subtle vegetal note to the dish, making it smoother and more complex. The soup’s texture is carefully refined by straining through a colander to ensure a uniform and silky consistency. The recipe emphasizes gentle simmering and blending techniques to preserve the delicate flavors of the vegetables.
The flavor profile is mild and creamy with a hint of sweetness from the leeks and potatoes. The optional addition of fried bacon or fried onion lends a smoky, savory contrast if desired. It is a gentle and comforting soup that works well as a starter or light main course during cooler weather.
Though the base recipe is simple, it allows room for seasoning adjustments and garnishes to suit personal tastes. The method produces a smooth, hearty soup with a rich mouthfeel from the cooking cream and milk combination, balanced by the light vegetable base.
Ingredients
- 1 white onion
- 2 pieces leek
- 2 potato
- 6 teaspoons vegetable oil
- 2 cups milk
- 1 cup cooking cream
- salt to taste
Instructions
Leek cream soup:
- Wash the onion, potatoes, and white part of the leek and slice them. Keep the green part of the leek for later.
- Add a bit of vegetable oil to a pan and fry the vegetables for about 2 minutes.
- Add the milk and salt.
- Simmer over low heat until the vegetables soften.
- Put the vegetables in a blender and blend them while gradually adding the cooking cream.
- You may use the green part of the leek to make an emulsion. Chop it and blend. Gradually add oil (similar to mayonnaise).
- Using a colander, strain the mix to obtain a smooth texture.
Plating:
- You can add fried bacon or fried onion if comfort food is what you crave or various spices and herbs for even more flavor.
Notes
User Reviews
Overall Rating
4.9
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