Bit Posh PubCreamy Potato Leek Soup
description Description
Creamy Potato Leek Soup is the epitome of comfort in a bowl. This hearty and velvety soup combines the delicate flavor of leeks with the richness of potatoes, enhanced by a splash of white wine and a touch of cream. Perfect for a cozy night in, this recipe guides you through creating a soup that’s smooth, satisfying, and simply delicious. Let’s dive into how you can make this delightful dish at home!Quick Tips:
- Leek Cleaning: Ensure all dirt and grit are removed from the leeks by thoroughly rinsing and optionally soaking them.
- Herb Additions: You can add subtle herbs like thyme or parsley for an extra layer of flavor, but keep it light to maintain the leek's delicate taste.
- Storage: This soup can be refrigerated for a few days. Reheat gently on the stove, adding a splash of broth or cream if it thickens too much.
kitchen Ingredients
| 100% | Leeks | |
| 50% | Potato | |
| 25% | Onion | |
| 20% | Celery | |
| Chicken Broth (enough to cover the vegetables) | ||
| Butter (enough to coat the vegetables, plus extra if using half and half) | ||
| 1 | Tbsp | Olive Oil to coat butter |
| Heavy Cream (enough to give a milky look) | ||
| 3 | oz | White Wine |
menu_book Directions
Prep the Vegetables:- Clean the Leeks: Remove the outer layer and slice the leeks in half for easier cleaning. Rinse between layers thoroughly. Optionally, soak in a water bath for a few minutes or blanch in boiling water.
- Chop the Veggies: Chop the leeks, potatoes (twice the size of leek pieces), onion, and celery. Use the green parts of the leeks and celery hearts to enhance the stock flavor.
- Sauté the Vegetables: In a large pot, melt enough butter to coat the vegetables. Add a tablespoon of olive oil to prevent burning. Stir in all the chopped vegetables at once and cook over medium heat. Stir occasionally until the leeks are softened and starting to turn translucent.
- Deglaze with Wine: Pour in the white wine to deglaze the pot, scraping up any browned bits from the bottom. This adds depth and flavor to the soup.
- Add the Broth: Pour in the chicken broth, just enough to submerge the vegetables comfortably. If you have leftover broth, save it for thinning the soup later if needed.
- Cook the Vegetables: Bring the mixture to a boil and then reduce to a simmer. Cook until the potatoes are fork-tender, about 12-15 minutes. Check occasionally and stir.
- Blend the Soup: Once the vegetables are tender, use an immersion blender or a countertop blender to puree the soup until smooth. Adjust the consistency with additional broth if necessary.
- Add the Cream and Butter: Stir in the heavy cream and an extra tablespoon of butter if using low-fat options. Aim for a milky, not overly white, appearance.
- Season to Taste: Taste and adjust the seasoning, being mindful not to overpower the delicate leek flavor.
- Garnish and Serve: Ladle the soup into bowls and garnish with a sprinkle of fresh herbs or a swirl of cream. Serve hot with crusty bread or a simple salad.
assistant_photo
Categories: Spoonfuls Of Comfort,
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