Leek and Potato Soup
User Reviews
5
Leek and Potato Soup
Description
This Leek and Potato Soup uses white and pale green parts of leeks sautéed with minced garlic in butter to build a flavorful base. The potatoes are peeled and diced into uniform cubes, then simmered in low sodium chicken or vegetable stock until very soft. The soup is pureed with a stick blender just until smooth to avoid developing a gluey texture from overworking the potatoes. A finishing touch of heavy cream is stirred in to add richness.
The soup is served garnished with additional cream, finely chopped chives for a fresh note, and golden, crunchy croutons made by roasting buttered bread pieces seasoned with salt. These add welcome texture contrast to the creamy soup. The combination of gentle cooking and ingredient selection results in a smooth, soothing soup with a mild, sweet onion-garlic undertone, ideal as a starter or light meal.
Leeks should be cleaned thoroughly with the tougher dark green parts discarded, and potatoes selected for high starch content such as Russet or Maris Piper for best texture. Pureeing just to smooth avoids sticky, gummy results. The croutons are best freshly made and tossed over the soup just before serving to maintain their crunch.
Ingredients
- 2 tbsp (30g) butter
- 2 garlic large, finely minced, cloves
- 3 leek white and pale green parts only sliced thinly (about 2 cups) (Note 1
- 1 kg / 2lb potato peeled a diced into 1"/2.5cm cubes (Note 2, Sebago/Russet/Maris Piper varieties
- 1.5 litre / 1.5 qt chicken stock low sodium (6 cups, or vegetable stock
- 3/4 cup cream , heavy/thickened (sub milk)
- 1 tsp kosher salt table salt - reduce by 25%, or cooking salt
- 1/2 tsp black pepper
Croutons
- 2 bread torn into crouton size pieces, thick sliced
- 1 tbsp butter melted; or olive oil spray
- salt
Garnish
- chives , finely chopped
- cream for garnish, extra
Instructions
- Sauté - Melt butter in a large pot over medium heat. Add garlic and leek and sauté for 7 minutes until soft and sweet.
- Simmer 25 minutes - Add potatoes and broth. Turn heat up and bring to simmer, then place lid on and lower heat so it's simmering gently. Simmer for 25 minutes or until potato is very soft and almost falling apart.
- Minimal blitz - Turn the stove off and puree with a stick blender until JUST smooth. Do not over puree (Note 3).
- Season - Add salt and pepper, then stir through cream.
- Serve, drizzled with cream and sprinkled with chives and croutons.
Croutons
- Preheat oven to 180°C/350°F (160°C fan-forced). Drizzle bread with melted butter (or spray with oil). Bake for 5 minutes or until golden and crunchy. Sprinkle with a pinch of salt while hot!
Notes
- Use the white and pale green parts of leeks and discard tougher dark greens for best texture and flavor.
- Select starchy potatoes such as Russet or Maris Piper to achieve a creamy soup consistency.
- Avoid over-pureeing the soup; blend only until just smooth to prevent gluey texture.
- Substitute onions for leeks by cooking them low and slow until soft and sweet, without caramelization.
- Make the croutons fresh by roasting buttered bread cubes and seasoning with salt for crunchy garnish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5- 8 people
Amount Per Serving
Calories 311 kcal
% Daily Value*
| Serving | 393g | |
| Calories | 311cal | 16% |
| Carbohydrates | 32g | 11% |
| Protein | 6g | 12% |
| Fat | 19g | 29% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 64mg | 21% |
| Sodium | 551mg | 23% |
| Potassium | 873mg | 19% |
| Fiber | 6g | 24% |
| Sugar | 2g | 4% |
| Vitamin A | 1586IU | 32% |
| Vitamin C | 28mg | 31% |
| Calcium | 112mg | 11% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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