Potato Leek Soup

 

Potato Leek Soup

Snuggle in with this soothing potato leek soup, a traditional French recipe that’s simple to prepare and infinitely adaptable. 

Potato leek soup, also known as potage parmentier, is a classic dish from France. It's one of the initial recipes I mastered in culinary school, following a classic omelette and simple vinaigrette, as it's a fundamental base soup in French cooking. Watercress can be included to create potage au cresson, served cold as Vichyssoise, or garnished with bacon, crispy leeks, fresh herbs, or chopped vegetables. Countless variations exist—simply let your creativity flow (or utilize whatever ingredients you have at home) to customize it to your liking. 

This recipe for potato leek soup is easy to make and can be served as a starter, alongside a Reuben sandwich or wedge salad, or savored as a fulfilling lunch by itself. If you're in the mood for something more substantial, my potato soup recipe is a tasty twist, packed with butter, sour cream, and bacon—just like a baked potato but in soup! 

Ingredients Required for Preparing Potato Leek Soup 

Instructions in Sequential Order 

Potato leek soup is easy to prepare, but initially, you must handle the leeks. They are famously gritty and filthy, and excellent at concealing it, so make sure to clean them thoroughly. Begin by trimming away and disposing of the root ends and the dense dark green sections. Slice the leeks in half lengthwise and wash each half under cold water, separating the layers to eliminate any grit hidden within. 

After cleaning the leeks, roughly chop them — you should yield approximately five cups of chopped leeks from four large leeks. 

To prepare the soup, melt the butter in a Dutch oven or large pot, then incorporate the chopped leeks and garlic. 

Cook, stirring now and then, until tender and wilted. 

Then, include the potatoes, chicken stock, bay leaves, thyme, salt, and pepper. Heat until it bubbles. 

Next, cover it, lower the heat, and let it simmer for 15 minutes, or until the potatoes become tender. 

Remove the bay leaves and thyme sprigs. 

Blend the soup using a hand-held immersion blender (or in a conventional blender) until it reaches a smooth consistency. (When using a regular blender, ensure the jar is not filled past the halfway mark; keep the lid hole uncovered and loosely cover with a dish towel to let heat vent.) 

Lastly, incorporate the heavy cream. You can lessen the quantity if you wish, but I wouldn’t eliminate it completely. Cream adds a wonderfully silky, rich, and smooth texture to the soup—just incorporate it gradually until the flavor suits your preference. 

Allow to simmer, then taste and modify the seasoning with salt and pepper. Serve warm, topped with fresh thyme, chives, or any preferred garnish. 

Caution: When puréeing the soup with a blender, do not overfill the jar beyond halfway; keep the lid's hole open and cover loosely with a dish towel to let the steam out; then transfer the blended soup to a clean pot. 

Freezer Instructions: The soup may be frozen, without cream, for a maximum of 3 months. Thaw the soup in the fridge for 12 hours, then warm it on the stove over medium heat until it's hot. After heating thoroughly, incorporate the cream and let it simmer before serving. 

Fixings

•     3 huge leeks
•     2 Tbsp spread
•     4 cups chicken stock (or vegetable stock for veggie lover option)*
•     2 lbs potatoes (Yukon gold or Russet), stripped, diced into 1/2 inch pieces
•     1 1/2 teaspoons genuine salt in addition to additional to taste
•     Touch of dried marjoram
•     1 or 2 twigs of new thyme, or 1/2 teaspoon dried thyme
•     1 straight leaf
•     1/4 cup cleaved new parsley
•     Sprinkle of Tabasco sauce or other red stew sauce
•     White or dark pepper to taste

Strategy

1 Clean and cut the leeks: Cut the leeks longwise, fan them open under running water to remove any soil or mud stowing away inside. Cut of the extreme dim green tops and dispose of (either fertilizer or freeze for making stock). Cut the white and light green pieces of the leeks transversely into 1/4-inch thick cuts. (Perceive How to Clean Leeks)

Koktail-buah-segar.

2 Cook leeks in spread to relax: Melt margarine on medium hotness in a 3 to 4 quart thick-lined pot. Add the hacked leeks, mix to cover with the margarine. Cover the pot and lower the hotness to low, cook for 10 minutes until the leeks are mellowed. Check to ensure the leeks are not searing.

3 Add stock, potatoes, spices, salt, bring to stew and cook: Add the stock, diced potatoes, narrows leaf, marjoram, thyme, and a teaspoon of salt to the pot. Increment the hotness to high to bring to a stew, then, at that point, bring down the hotness to keep a low stew, and cook for 20 minutes, until the potatoes are cooked through.

Sun-and-planet-summay.

4 Purée the soup: Remove and dispose of the cove leaf and thyme branch. Utilize a drenching blender or standing blender to mix about portion of the soup in the event that you need a stout soup, or every last bit of it assuming you would like your soup to be more smooth.

5 Add parsley, change flavors to taste: Add the parsley, and cook a couple of moments more. Add a couple of runs of Tabasco to taste. Add newly ground pepper and more salt to taste. Appreciate it !!

Decoupage-by-edah.

Potato Leek Soup VIDEO :

 

POTATO LEEK SOUP NO CREAM

 POTATO LEEK SOUP NO CREAM

Easy, enjoyable and tasty! This Potato and Leek Soup is prepared quickly and effortlessly in a single pot. The final outcome is a rich and creamy potato soup that doesn't need any cream or dairy! 

Every person ought to possess a solid Leek and Potato Soup recipe to rely on at a moment's notice. 

It’s all you desire from your comfort food: simple, convenient, tasty, and healthy! A deserving winter classic. 

Vegan Soup with Leeks and Potatoes 

While this recipe is influenced by the traditional Vichyssoise, this leek and potato soup is completely dairy-free. 

No milk or heavy cream needed. You don't have to replace anything with a dairy-free option such as almond or coconut milk. 

The smooth consistency is largely due to the pureed potatoes. 

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Overall, this soup is remarkably simple to prepare! It’s made all in one pot using fewer than 10 simple ingredients. 

Clean and slice the leeks as required. Utilize both the white and green sections of the leeks. 

Tip: 

Leeks often conceal a significant amount of dirt among their leaves, so be sure to clean your leeks thoroughly before cooking. I suggest you cut the leaves into smaller pieces, then put them in a colander to wash away any concealed dirt and debris. 

Heat oil and cook the leeks and garlic until tender. Cook this in a large soup pot over medium or medium-low heat. You want the leeks to become tender, but not caramelize. 

Include the potatoes, herbs, broth, and bay leaves. Combine the other ingredients (aside from extra salt) and mix them all thoroughly. 

Bring to a boil, then reduce heat and cook until the potatoes are soft. Bring the pot to a boil, then lower the heat to keep it at a simmer. Put a fitted lid on and set a timer for approximately 15 minutes. Cook gently until the potatoes are tender and can be easily punctured with a fork. 

Mix and flavor. Remove the heat and utilize an immersion blender to blend the soup to your desired consistency. Blend until completely smooth and creamy, or retain some potato chunks for a heartier soup. After blending, taste and adjust seasoning with salt and pepper if necessary. 

Important: The quantity of salt to incorporate at this point largely relies on the salt level of the stock you selected. 

Which kind of potatoes should be used? 

For blended soups, all-purpose/starchy potatoes are your best ally! 

Russet potatoes, Yukon Gold potatoes, baking potatoes, and so forth. 

In contrast to waxy potatoes, they have a high starch content and a low moisture level. This implies they absorb liquid and easily lose their form, making them perfect for blending into a thick and creamy consistency. 

Using a waxy type (such as red potatoes) can make your soup more prone to having a chunkier or gum-like consistency. 

Is it possible to prepare this without an immersion blender? 

Certainly!  

Yes! 

If you don’t have a stick blender, you can use a regular blender to puree this soup. There are only a few important factors to consider when utilizing a stand blender in this situation: 

Let the soup cool a bit before blending. 

Hot liquids on a speedy motor always warrant carefulness. I suggest allowing the soup to cool a little until it’s safe to handle comfortably. If necessary, you can always reheat it on the stove. 

Mix in portions. 

Avoid filling the blender beyond two-thirds full to stop it from spilling over. 

Fasten the lid and open it away from your face. 

This is particularly crucial if you don't allow the soup to cool completely before blending. Based on my experience, I can assure you that you definitely don't want to open a hot and steamy container directly towards your face! 

Additional Vegetable Soup Recipes 

• Soupe de poireau et patate douce avec pépitas rôtis sucrés et épicés 
• Spiced Tomato Lentil Soup 
• Curried Soup with Butternut Squash 
• Soup made with Broccoli and Potatoes 
• Soup with Broccoli and Leeks 
• Peanut, Carrot, and Sweet Potato Soup 
• Soup made from roasted acorn squash. 
• Potato Asparagus Soup 
• Oven-Baked Cauliflower and Garlic Soup 

Observations 

You can substitute butter for olive oil and chicken broth for vegetable stock if you don't require this soup to be vegan or vegetarian. 

A Remark on Blending: When using a blender or food processor for this, blend the soup in batches, ensuring the blender is filled no more than halfway. Be cautious not to exceed the blender's capacity, as heat and pressure can push the lid off. Make sure to lift the lid away from your face to avoid the steam coming at you. 

Chill the soup thoroughly, then place it in a freezer-safe, airtight container or bag for storage. Allow space in the bag/container for the soup to grow as it freezes. Allow to thaw overnight in the refrigerator and then heat thoroughly before serving. If the soup separates upon thawing, blend again to restore the mixture. 

Fixings

FOR SOUP

• 2 tbsp (30 ml) olive oil
• 1 yellow onion
• 2 stems celery, slashed
• 4 leeks, white parts in particular
• 2 garlic cloves, slashed
• 2 chestnut potatoes, stripped and cubed
• ½ cup (75 g) of cauliflower
• 4 cups (950 ml) of chicken stock
• 1 tsp (6 g) salt
• ¼ tsp (1.5 g) pepper
• 2 tbsp (30 ml) chives, minced

FOR CROUTONS:

• 1 little roll, cut and cleaved (around 2 cups)
• 2 tbsp (30 ml) olive oil
• 1 garlic clove, minced
• salt and pepper to taste

Directions

In a huge stock pot sauté the onion, celery, leeks, and garlic until delicate and fragrant. Add potatoes, cauliflower and chicken stock. Stew until fork delicate around 10 mins.

Strowberry-mojito.

Puree soup in clusters until smooth. Season with salt and pepper and enhancement with new chives and bread garnishes.

For the bread garnishes:

Mars.

Cut roll in round cuts and afterward cut in scaled down pieces. Throw with olive oil, garlic, salt and pepper. Heat at 375F (190 C) for 5-10 mins until brilliant brown.

Top soup with newly clipped chives and bread garnishes. Cool. Partake in the POTATO LEEK SOUP NO CREAM plans !!!

Slow-cooker-balsamic-chicken.

 POTATO LEEK SOUP NO CREAM VIDEO :

CHUNKY POTATO LEEK SOUP RECIPE

CHUNKY POTATO LEEK SOUP RECIPE

Thick Potato Leek Soup made with sliced potatoes, leeks, onions, rice, and cheese is undoubtedly the finest potato leek soup recipe I have ever tasted. 

What makes this Chunky Potato Leek Soup unique? 

This Hearty Potato Leek Soup holds a special place in my heart, and I have been preparing it for approximately 20 years. I enjoy soups overall, but I prepare this hearty potato leek whenever possible because it is incredibly tasty. One of the highest praises is that my selective 4-year-old enjoys it. 

It was around the time I was finishing high school that I found this recipe in the Polish version of ELLE Magazine. It was named 'French Potato Leek Soup' and it appeared so appetizing that I had to taste it. 

I adhered to the recipe exactly, and I was not let down by the wonderful blend of tastes. I was used to Polish soups like this Traditional Polish Dill Pickle Soup, while the French Potato Leek was completely distinct. It was affection from the very first taste. 

Components required for preparing this potato leek soup 

I can’t recall if what I’m preparing at this moment uses precisely the same quantities of each component, but it definitely has the same ingredients: 

• Potato tubers; 
• Porres; 
• Onions; 
• Parsley; 
• Grain; 
• Dairy product made from milk. 
• Margarine; 
• Chicken stock or water (I prefer stock for added flavor, but vegetable stock is also an option); 
• Add salt and pepper according to your preference. 

What is the process for making this soup? 

The vegetables are initially cooked in butter until they become tender and lightly caramelized. This contrasts greatly with how soups were prepared during my childhood – we would start with a large pot of water, add meat bones, then vegetables, spices, and so on, and allow it to simmer for a time. However, cooking leeks and onions through sautéing enhances a delightful sweetness that makes this Chunky Potato Leek Soup a tremendous success. 

I wager the unexpected element of this soup is the rice. I understand, I was shocked as well when I first encountered it; however, after making it, I found that it truly enhances the soup. It gives it a slightly thicker and more substantial quality. 

Yet in the end, the cheese elevates this simple potato leek soup to a higher standard. The cheese blends into the soup and has an amazing flavor! I enjoy using Gruyere in this Broccoli Au Gratin because I adore its nutty taste. I believe that either Cheddar or Moderate Jack would be suitable; however, it should be finely shredded. 

Even though the magazine referred to this potato leek soup as “French,” it appears to be closely associated with a traditional Potage Parmentier or Vichyssoise. However, it lacks any cream, milk, or flour. And, above all, it remains unblended. However, I suppose the mix of potatoes and leeks is French, so this hearty potato leek soup recipe can also be considered French, since…why not? 

Ways to modify this recipe 

In any case, you can modify the following aspects to suit your preferences here: 

You can create a vegan version by replacing butter with olive oil and leaving out the cheese. 

You can sprinkle bacon bits on top (I’m sure that’ll taste amazing); 

You can indeed incorporate cream if you wish, or milk or coconut milk if your goal is to achieve a creamy soup; 

You can mix it or mix a portion of it. Although it will lose its "chunky" appeal, it will remain tasty (in fact, I had to set aside some of this soup for my 4-year-old and blend it for him, or he wouldn't eat the chunks.. oh well). 

It remains very chilly here in New York, and all I desire lately is a really hot soup. Actually, I'm going to grab another bowl of this delightful Chunky Potato Leek Soup. If you try it, tell me how you enjoyed it. 

Notes 

When using water instead of chicken or vegetable broth, you may add a teaspoon of salt to the soup. I usually use less salt since the cheese is salty and adds good flavor to the soup. I would season with salt and pepper at the end of cooking after mixing the cheese into the broth. 

Fixings

• 1 Vidalia Onion cleaved
• 3 Leeks medium, white and light green parts cleaved
• 2 Potatoes medium size, red or yellow, cut
• 1/3 cup Fresh Parsley cleaved
• 1/3 cup Rice Basmati or Jasmin
• 1/2 cup Cheese Gruyere, Cheddar, or Moderate Jack, meagerly destroyed
• 5 cups Chicken Stock Or Vegetable Stock or Water
• 2 tbsp Butter

Guidelines:

In an enormous soup pot like dutch broiler or other weighty skillet, dissolve margarine and add hacked onions with leeks. Cook for around 5 minutes, blending at times;

Puding-mentega-topping-buah.

Add cut potatoes and cleaved parsley, cover the pot and cook for an additional 5 minutes;

Add stock or water, cover and cook for around 15 minutes;

Add rice and cook for another 15-20 minutes until the rice is cooked;Planet-mercury.

Switch off the soup, add meagerly destroyed cheddar and blend well, permitting the cheddar to liquefy into the stock;

Check for preparing, add salt and pepper depending on the situation;

Present with a few all the more new parsley and sprinkle of additional virgin olive oil. Cool. Appreciate it!

Stout POTATO LEEK SOUP RECIPE VIDEO :