Leek Potato Soup
Description
This comforting Leek Potato Soup is a rustic yet elegant dish that highlights the natural sweetness of leeks and the earthy richness of potatoes. Sauted with onions and garlic, the vegetables are blended into a silky smooth puree and simmered in clear chicken stock. You can keep it light with just stock and water, or enrich it with milk, half-and-half, or heavy cream for a luxurious finish. The result is a warm, aromatic bowl that is perfect for chilly evenings. Its simple to prepare using pantry staples, making it an ideal choice for weeknight dinners or meal prep. Serve with crusty bread for dipping.Ingredients
Directions
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Peel the potatoes and keep them submerged in cold water until ready to use.
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Smash the garlic cloves with the side of a knife, then remove the skins.
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Trim and coarsely chop the leeks, including the leaves, discarding any withered parts.
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Chop the onions.
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Saut the leeks, onions, and garlic in oil until tender.
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Drain the sauted vegetables in a strainer to remove excess oil.
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In a large pot, combine chicken stock and water.
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Add the potatoes to the liquid and cook for 25-30 minutes until tender.
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Remove the cooked potatoes from the pot and drain well.
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Place the drained potatoes and sauted vegetables in a food processor.
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Blend the mixture on medium to high speed until completely smooth.
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Return the blended mixture to the pot with the hot liquid.
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Stir well and increase heat to bring the soup to a boil.
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Adjust consistency by adding more stock or water if the soup is too thick.
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Season with salt and pepper to taste.
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If using dairy, stir in milk, half-and-half, or heavy cream.
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Heat gently until just below boiling; do not boil after adding dairy.
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Serve immediately.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 1774.2kcal
- % Daily Value *
- Total Fat 112.0g173%
- Saturated Fat 60.6g303%
- Cholesterol 409.8mg137%
- Sodium 371.7mg16%
- Total Carbohydrate 129.6g44%
- Dietary Fiber 17.4g70%
- Sugars 32.5g
- Protein 78.4g157%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For a lighter version, serve the soup with just the stock and water without adding dairy.
You can substitute olive oil or corn oil for the peanut oil when sauting.
If you don't have a large food processor, mash the potatoes with a mixer, then blend the sauted vegetables separately and combine. Add water or milk while beating if the mixture is too dry.
Feel free to adjust the amount of garlic and onions to your preference; more onions often enhance the flavor.
A good ratio is one bunch of leeks to one pound of potatoes, but extra leeks add nice flavor without spoiling the dish.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.
