Leek and Potato Soup

Member of the allium family leeks area delicious and a nutritious vegetable. Alliums usually make the base of a recipe, but here they take the center. With a mild flavor they cook beautifully in butter and turn into a rich creamy soup.

All About Leeks 

• What are Leeks? leeks is a long slender vegetable that belongs to the allium family which includes onions and garlic.
• How to prepare leeks? visually there are three parts of a leek: white, light green and dark green. You’ll be using the white and light green parts only. Even though the dark green part is edible, it is tough, chewy and maybe bitter. So we will be using only the white and light green part of the leek.
• Once you cut off the tough dark green part, cut off the root end. You should now have a cylinder-shaped stalk.
• Slice the cylinder into thin rounds about ¼ inch thick, don’t worry if the rings fall off.
• To wash leeks: The inner rings of the leeks can trap dirt so it’s essential to wash the leeks between the ring. After slicing fill a bowl with water and let the leeks soak to loosen any debris for a couple of minutes. Then rinse, drain and dry them in a colander or salad spinner.

Leek and Potato Soup

Meera

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Course Soup

Cuisine French

Servings 4

Equipment

• Soup Pot or Dutch oven

Ingredients

  

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• 2-3 tbsp butter
• 3 large leeks trimmed, leaving white and light green parts only, chopped
• 2 medium potatoes peeled and diced
• 1 medium onion chopped
• 4 cloves garlic (about one heaped teaspoon) minced
• ¾ tsp sea salt plus more to taste
• ½ tsp black pepper more as needed
• ½ teaspoon garlic powder
• 1 teaspoon onion powder
• 1 large bay leaf
• 1 tsp dried thyme or 1-2 sprigs
• 4 cups chicken stock
• 1 cup water
• 2-4 tbsp freshly grated Parmesan cheese plus more for serving
• ½ cup heavy cream
• fresh chives or flat leaf parsley for garnish (optional)

Instructions

 

• Melt the butter in a large stock pot or Dutch oven over medium heat. Add the chopped leeks, potatoes onion, bay leaf and garlic and cook, stirring often, until the leeks are tender, about 10 minutes.
• Next add thyme, chicken stock, water, turn up the heat to high and bring it to a boil, drop the heat to a simmer and cook for 15 minutes, or until the potatoes are very soft.
• Remove and discard the bay leaf. Using an immersion blender, blend the soup directly in the pot until smooth. (Alternatively, carefully transfer the soup content to the base of a blender( blend in batches if needed) cool the soup briefly, and blend until smooth. Then return it to the pot.)
• Stir in the parmesan and cream, until the cream is warmed through. taste and season if needed.
• Ladle the soup into bowls and garnish with parmesan and chives or parsley, if using.

Notes

 

• To freeze this soup, allow the soup to cool completely. Store in a freezer-safe container for up to 3 months.
• When ready to eat, defrost the soup in the refrigerator for 12 hours for overnight, Reheat it on the stovetop over medium heat. Heat through before eating.

 

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