Creamy Potato and Leek Soup

Potato and leek soup is a warming dish full of flavourful earthy goodness. The rich but not overpowering taste is perfect for the winter months when our bodies are craving nourishment. It can be made vegetarian or with chicken broth for an extra protein kick, making it the perfect dinner when you're feeling sluggish.

Creamy Potato and Leek Soup


Serves: 4

10oz (300g) very small new potatoes (about 2-3 large potatoes) peeled and cut into quarters (about half a cup of the quarters), or more as needed, depending on the size of your soup pan.

5-6 leeks, washed and roughly chopped into 1cm slices. A handful could be substituted with onion if you'd rather not use any.

1 teaspoon salt or to taste.

6 cups (1.5L) chicken or vegetable stock

1-2 tablespoons chopped parsley leaves

Bring a saucepan of salted water to the boil, add your potatoes and cook for around 8-10 minutes or until tender. Remove from the water and drain, then run under cold water to stop any further cooking. Drain again if you need to. Set aside.

In a saucepan on medium heat, sauté your leeks in a little oil for a few minutes until soft, then add the chicken stock and bring to the boil, let simmer for 5-7 minutes, stirring occasionally. Now add the potatoes and salt and simmer for 5 minutes.

Using a hand blender, blitz the soup until smooth. Alternatively, this process can be done in batches with a normal blender or food processor, but it may require more liquid to assist with blending (you may need to add some of the cooking liquid back into the saucepan). 


Ingredients
¼ cup butter
3 leeks (white and pale green parts only), sliced
1 tablespoon chopped garlic
salt and ground black pepper to taste
1 quart chicken broth
1 tablespoon cornstarch
5 ½ cups peeled and diced potatoes, or more to taste
1 tablespoon onion powder
2 teaspoons garlic powder
2 cups half-and-half


Directions
Step 1 Melt butter in a large pot over medium heat. Cook and stir leeks, garlic, salt, and pepper in the hot butter until leeks are tender and lightly browned, about 15 minutes.
Step 2 Stir chicken broth and cornstarch together in a bowl until cornstarch is dissolved; pour over the leek mixture. Add potatoes to the broth mixture and bring to a boil; season with onion powder and garlic powder. Reduce heat, add half-and-half to broth mixture, and simmer until potatoes are tender, about 30 minutes.
Step 3 Remove pot from heat and blend soup using a hand blender until smooth; season with salt and pepper.


Creamy Potato and Leek Soup




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