Potato leek soup, also referred to as vichyssoise, is a basic creamy soup made with potatoes, leeks, broth, and sometimes completed with cream. It’s a in style dish in French and European delicacies. Discover ways to make potato leek soup with step-by-step photos.
Potato Leek Soup Recipe
Potato leek soup is one recipe which I needed to attempt for a very long time. This soup is one beloved soup in my household. I made it few days again and everybody within the household appeared to take pleasure in this soup.
About Potato Leek Soup Recipe
Potato leek soup is a conventional dish and has grow to be a staple in French and European delicacies. The idea of mixing potatoes and leeks in a soup doubtless emerged from the provision and affordability of those elements in Europe. Leeks have been cultivated within the area for hundreds of years, and potatoes had been launched from the Americas within the sixteenth century. Over time, cooks started to experiment with these elements and developed the scrumptious and comforting potato leek soup that we all know at present.
Why is Potato Leek Soup Standard?
The elements for potato leek soup are available and inexpensive, making it accessible to a variety of individuals. Potatoes and leeks are frequent pantry staples in lots of households, and the soup will be made with primary cooking strategies. The mixture of creamy potatoes and the delicate onion-like taste of leeks creates a hearty and nourishing soup that’s good for warming up on chilly days or as a comforting meal.
Potato leek soup can simply be tailored to totally different dietary preferences. It’s naturally vegetarian and will be made vegan by omitting dairy or utilizing plant-based options. It may also be gluten-free and may accommodate numerous dietary restrictions and preferences.
Potato leek soup provides dietary advantages. A primary potato leek soup with out added cream or butter sometimes incorporates roughly 150 to 200 energy per serving.
Video for Potato Leek Soup Recipe
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Components for Potato Leek Soup Recipe
- Butter
- 6 Garlic peeled
- 1 Leek Chopped finely
- 1 Potato peeled, cubed
- 1 tsp Dried Thyme
- Salt to style
- 1 tsp White Pepper Powder
- 3 to 4 cups Veg Inventory
- ½ cup Cream
- 2 tbsp parsley chopped finely
Potato Leek Soup Preparation
- Getting ready greens
- Sauteing veggies
- Cooking leeks and potatoes in broth
- Pureeing the soup
- Warming soup and ending with cream
- Serving
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📖 Recipe
Potato Leek Soup Recipe
Potato leek soup, also referred to as vichyssoise, is a basic creamy soup made with potatoes, leeks, broth, and sometimes completed with cream. It’s a in style dish in French and European delicacies. Discover ways to make potato leek soup with step-by-step photos.
Directions
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In a big pot, soften the butter or warmth the olive oil over medium warmth.
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Add garlic and saute for a min.
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Add the sliced leeks to the pot and cook dinner for about 5 minutes, stirring often, till they grow to be delicate and aromatic.
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Add the peeled and cubed potatoes to the pot and stir them with the leeks for a minute or two.
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Sprinkle in salt, white pepper powder and dried thyme.
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Pour within the vegetable or rooster broth, guaranteeing that the potatoes and leeks are totally submerged. Carry the combination to a boil.
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Cut back the warmth to low and let the soup simmer for about 20 to 25 minutes or till the potatoes are tender and simply mashed with a fork.
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Take away the pot from the warmth and permit the soup to chill barely.
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Use an immersion blender or switch the soup to a blender or meals processor to puree it till easy. Be cautious when mixing sizzling liquids and work in batches if mandatory.
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Return the pureed soup to the pot and stir within the heavy cream or milk, if desired, so as to add additional creaminess. Season with extra salt and pepper to style.
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Reheat the soup gently over low warmth, stirring often, till heated by.
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Serve the potato leek soup sizzling, garnished with chopped chives or parsley if desired.
Notes
- Use leeks which are agency, with shiny inexperienced leaves and white/mild inexperienced stalks. Keep away from leeks with wilted leaves or browning.
- Leeks typically have grime and grit trapped between their layers. To wash them, slice the leeks lengthwise, retaining the basis intact. Rinse them beneath chilly water, separating the layers and guaranteeing all of the grime is eliminated.
- Potato leek soup sometimes has a light and delicate taste. You’ll be able to improve the style by including herbs resembling thyme, bay leaves, or parsley in the course of the cooking course of.
- Should you favor a chunkier soup, you possibly can reserve some cooked potatoes earlier than pureeing the remainder of the soup. Mash the reserved potatoes and add them again to the soup, giving it a heartier texture.
- In order for you a lighter model, you possibly can omit the cream altogether or use a lighter different resembling half-and-half or milk.
- You should use oil as a substitute of butter for a lighter choice. Additionally rooster or vegetable inventory can be utilized.
- You’ll be able to garnish potato leek soup as you want. Crispy bacon bits, grated cheese, or croutons may also present additional texture and taste.
Make-ahead and storage
Potato leek soup will be saved within the fridge for about 3 to 4 days. It is essential to chill the soup fully earlier than storing it to stop bacterial progress. Reheat gently on the stovetop, including a splash of broth or water to regulate the consistency if mandatory.
Vitamin Info
Potato Leek Soup Recipe
Quantity Per Serving (1 servings)
Energy 223
Energy from Fats 153
% Day by day Worth*
Fats 17g26%
Saturated Fats 10g63%
Trans Fats 0.2g
Polyunsaturated Fats 1g
Monounsaturated Fats 4g
Ldl cholesterol 49mg16%
Sodium 768mg33%
Potassium 325mg9%
Carbohydrates 17g6%
Fiber 2g8%
Sugar 4g4%
Protein 3g6%
Vitamin A 1538IU31%
Vitamin C 18mg22%
Calcium 56mg6%
Iron 1mg6%
* % Day by day Values are primarily based on a 2000 calorie food regimen.
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Potato Leek Soup Recipe with Step by Step Footage
1)Warmth butter in a pan
2)Add in garlic
3)Add in chopped leeks
4)Saute for 4 to five minutes.
5)Add in peeled cubed potatoes
6)Pour in veg inventory or rooster inventory
6)In goes some tarragon
7)Add in salt and white pepper powder.
8)Cowl and cook dinner until potatoes are tender.
9)Take away the veggies and add it to a blender
10)Grind until easy.
11)Pour the soup again into the pot and heat the soup.
12)Add cream
13)End with some chopped parsley
14)Serve
Suggestions & Tips
- Use leeks which are agency, with shiny inexperienced leaves and white/mild inexperienced stalks. Keep away from leeks with wilted leaves or browning.
- Leeks typically have grime and grit trapped between their layers. To wash them, slice the leeks lengthwise, retaining the basis intact. Rinse them beneath chilly water, separating the layers and guaranteeing all of the grime is eliminated.
- Potato leek soup sometimes has a light and delicate taste. You’ll be able to improve the style by including herbs resembling thyme, bay leaves, or parsley in the course of the cooking course of.
- Should you favor a chunkier soup, you possibly can reserve some cooked potatoes earlier than pureeing the remainder of the soup. Mash the reserved potatoes and add them again to the soup, giving it a heartier texture.
- In order for you a lighter model, you possibly can omit the cream altogether or use a lighter different resembling half-and-half or milk.
- You should use oil as a substitute of butter for a lighter choice. Additionally rooster or vegetable inventory can be utilized.
- You’ll be able to garnish potato leek soup as you want. Crispy bacon bits, grated cheese, or croutons may also present additional texture and taste.
Make-ahead and storage
Potato leek soup will be saved within the fridge for about 3 to 4 days. It is essential to chill the soup fully earlier than storing it to stop bacterial progress. Reheat gently on the stovetop, including a splash of broth or water to regulate the consistency if mandatory.