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Leek Soup #1

Leek Soup #1 recipe image
This classic Vichyssoise-style soup is the definition of comfort food. It features sweet, tender leeks simmered until soft, then blended with creamy milk and rich cream for a luxuriously smooth texture. A boiled potato acts as a natural thickener, giving the soup body without needing heavy roux. The result is a mild, savory, and incredibly soothing bowl that warms you from the inside out. It&# 226;ÂÂs simple enough for a weeknight dinner yet elegant enough for guests. Serve it hot with crusty bread, or chill it down for a refreshing summer appetizer. ItâÂÂs a versatile staple that highlights the subtle sweetness of fresh leeks.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 204.9
Dietary: Gluten-free
Description
This classic Vichyssoise-style soup is the definition of comfort food. It features sweet, tender leeks simmered until soft, then blended with creamy milk and rich cream for a luxuriously smooth texture. A boiled potato acts as a natural thickener, giving the soup body without needing heavy roux. The result is a mild, savory, and incredibly soothing bowl that warms you from the inside out. It&# 226;ÂÂs simple enough for a weeknight dinner yet elegant enough for guests. Serve it hot with crusty bread, or chill it down for a refreshing summer appetizer. ItâÂÂs a versatile staple that highlights the subtle sweetness of fresh leeks.
Ingredients
  • 3 tablespoon Margarine/butter
  • 2 cups Leeks, white and light green parts only, chopped
  • 2 cups Chicken stock
  • 2/3 cup Water
  • 1 medium Potato, peeled and diced
  • 1 cup Milk
  • 1/4 cup Cream
  • 1 tablespoon Chives, chopped (for garnish)
Directions
  1. 1
    Melt the butter or margarine in a large saucepan or skillet over medium heat.
  2. 2
    Add the chopped leeks and sauté for about 5 minutes, stirring occasionally, until softened and translucent but not browned.
  3. 3
    Add the chicken stock and water to the pan. Bring the mixture to a boil.
  4. 4
    Reduce the heat to low, cover the pot, and simmer for 10 minutes, or until the leeks are very tender.
  5. 5
    Meanwhile, boil the diced potato in a separate pot of salted water until fork-tender, then drain.
  6. 6
    Stir the boiled potato, milk, and cream into the leek mixture.
  7. 7
    Transfer the contents of the pot to a blender. Blend on low speed until completely smooth and creamy. Alternatively, use an immersion blender directly in the pot.
  8. 8
    Season with salt and pepper to taste if desired.
  9. 9
    Ladle into bowls and garnish with fresh chopped chives before serving.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 204.9kcal
% Daily Value *
Total Fat 14.0g22%
Saturated Fat 6.2g31%
Cholesterol 18.8mg7%
Sodium 167.2mg7%
Total Carbohydrate 16.1g6%
Dietary Fiber 1.6g7%
Sugars 6.6g
Protein 4.2g9%

* 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

Clean your leeks thoroughly by slicing them and rinsing well to remove any grit trapped between the layers.

For a vegan version, substitute the chicken stock with vegetable stock and use a plant-based cream alternative.

This soup can be made ahead and refrigerated for up to 3 days. Reheat gently on the stove, adding a splash of milk if it becomes too thick.

Traditionally, this soup is served chilled as Vichyssoise. To do so, let the soup cool completely and refrigerate for at least 4 hours before serving.

Keywords: leek, soup, cream, potato, comfort food, vegetarian, easy, winter, blended, milk, stock, healthy, dinner, appetizer, smooth, classic
Read it online: https://www.chefs-mate.com/recipe/leek-soup-1/