Leek and Potato Soup – Cream of Leek and Potato Recipe
A simple, homestyle soup that the French cook especially in the colder months – something between the well‑known vichyssoise and a classic vegetable cream soup. Leeks and potatoes give a delicate, slightly sweet flavor, and a bit of cream makes the soup velvety. It’s perfect as a quick weekday lunch or a warming dinner after work.
Prep Time
20 min
Cook Time
30 min
Total Time
50 min
Servings
4
Ingredients
- leek only the white and light green part, thoroughly washed - 3 pieces
- potatoes peeled, cut into cubes - 500 g
- onion medium, chopped - 1 piece
- butter - 40 g
- vegetable stock or chicken stock, preferably homemade - 1 l
- 30% cream optional, for enriching the soup - 100 ml
- bay leaf - 1 piece
- nutmeg freshly grated, optional - 0.25 teaspoons
- salt to taste
- white pepper or black, to taste
- chives chopped, for serving - 2 tablespoons
- baguette for serving, optionally toasted - 4 slices
Main Ingredient:
leek
Preparation
- Slice the leeks in half lengthwise and rinse thoroughly between the layers under running water to remove any grit. Cut into thin half‑moons.
- In a large pot, melt the butter over medium heat. Add the chopped onion and cook for 3–5 minutes, stirring often, until it softens and turns slightly translucent but does not brown.
- Add the sliced leeks, a pinch of salt, and cook for 6–8 minutes over medium heat, stirring from time to time, until the leeks soften noticeably and shrink down a bit.
- Add the diced potatoes and bay leaf, then pour in the stock. Stir, increase the heat, and bring to a boil.
- Once the soup comes to a boil, reduce the heat to low, cover the pot, and cook for 20–25 minutes, until the potatoes are very soft and break apart easily when pressed with a spoon.
- Remove the bay leaf. Take the pot off the heat and blend the soup with an immersion blender until smooth and creamy. If it is too thick, add a little hot water or stock.
- Return the pot to low heat. Add the cream and nutmeg, then season with salt and pepper. Heat for 2–3 minutes, without letting it come to a vigorous boil.
- Taste and adjust the seasoning with more salt or pepper if needed. The soup should be delicate yet flavorful.
- Serve the soup hot, sprinkled with chopped chives and with a slice of baguette, optionally lightly toasted in the oven.
Storage
In fridge:
3 days
Freezing:
Yes
Zupę przechowuj w lodówce do 3 dni, najlepiej bez dodatku śmietanki, którą możesz dodać przy podgrzewaniu. Nadaje się do mrożenia do 2 miesięcy; po rozmrożeniu dokładnie wymieszaj i ewentualnie dolej odrobinę wody, jeśli zgęstnieje.
Recipe submitted by
Marek, Site owner
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