Leek and Potato Soup
User Reviews
5
Leek and Potato Soup
Description
Leek and Potato Soup combines softened leeks and onions sautéed in butter and olive oil with diced potatoes simmered in chicken broth. After cooking, the mixture is pureed until smooth, creating a creamy base that is gently seasoned. The optional milk or cream added at the end enriches the soup, lending a soft, velvety texture. The blend of leeks and potatoes results in a mild, earthy flavor with a smooth mouthfeel from the pureed potatoes.
The simple cooking method involves sautéing the vegetables to release their flavors, simmering until the potatoes are tender, then blending for a consistent texture. The butter and olive oil provide depth to the flavor while the seasoning is kept minimal to highlight the natural tastes.
This soup can be enjoyed as a starter or a light main dish, paired easily with crusty bread or a side salad. It can serve well for a cozy meal when a warm, filling but not heavy dish is desired.
For variations, use vegetable stock to make a vegetarian version and omit the dairy for a vegan adaptation by substituting with just olive oil and no milk or cream additions. Adding milk or cream individually to servings allows adjustment to personal taste.
Ingredients
- 1 Tbsp butter
- 2 Tbsp olive oil
- 12 oz leek approximately 2 leeks, cleaned and chopped
- 1 onion (medium sized, chopped)
- 6 cups chicken broth
- 3 potato medium-sized, peeled and diced
- ½ tsp salt
- ⅛ tsp black pepper more or less to taste, freshly ground
- ½ cup milk (or cream/half and half (optional)
Instructions
- Put the butter and oil in a large soup pot, over medium heat, then add the leeks and onion. Saute for about 5 to 6 minutes, stirring often. You can cover the pot in between stirring.
- Add the chicken broth to the leeks and onion and bring to a simmer.
- Next, add the chopped potatoes and continue to simmer, stirring occastionally until potatoes are soft. Add some salt to taste.
- Once the potatoes are cooked, remove from heat and blend with an immersion blender, or place in a traditional blender to puree until smooth.
At this point, the soup is ready to eat, however, unless you or someone in your family is lactose intolerant, I would advise adding one of the following, more or less, to your liking: milk (or half and half/heavy cream). It makes the soup more creamy and delicious. After adding the milk and/or cream, taste for salt, and add pepper if desired. You can also just add a little milk and or cream into individual bowls for individual preferences, too.
Notes
- Use vegetable broth instead of chicken broth for a vegetarian version.
- For vegan adaptations, omit dairy and use only olive oil without milk or cream.
- You can add milk or cream individually to bowls to suit different preferences.
- When using cream, add about 1/4 cup; for half and half, about 1/3 cup.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 196 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 196kcal | 10% |
| Carbohydrates | 28g | 9% |
| Protein | 5g | 10% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 12mg | 4% |
| Sodium | 1106mg | 46% |
| Potassium | 576mg | 12% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 1044IU | 21% |
| Vitamin C | 26mg | 29% |
| Calcium | 85mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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