October 23, 2021

GM Foods

Delicious Food And Cooking Tips

Easy Potato-Leek Soup | Alexandra’s Kitchen

Practically each time I decide up the weekly farmshare, I’m reminded of the saying, “What grows collectively, goes collectively.”

On the peak of the summer time, every produce field appears to be like designed to make ratatouille. When the basil is exploding, so are the tomatoes, giving us no cause not to make Caprese salads each evening for dinner. When the cilantro is abounding, so are the chilies, leaving us no alternative however to make massive vats of pico de gallo and sit across the bowl with a heap of chips. There’s a cause the hardy herbs like sage, rosemary, and thyme pair so nicely with the hardy squashes, potatoes, and root greens of all types.

The previous few weeks, potatoes and leeks have been snuggling within the produce share, and although I typically separate the 2 — leeks go into this pasta carbonara, potatoes turn into oven fries — it was time to unite them. I might be mendacity, too, if I didn’t admit the affect of one among you (hey, Kathleen 👋 ), who emailed me final weekend with questions on focaccia but in addition to say: “I used to be on the lookout for a potato leek soup recipe (CSA this week) & was shocked one didn’t exist in your website!”

That IS stunning.

I referenced just a few recipes from just a few favourite outdated books (Love Soup and A New Strategy to Prepare dinner) and determined to maintain it quite simple: sweat leeks coated for about 10 minutes till they start to soften, add peeled and diced potatoes together with vegetable inventory, simmer until the potatoes collapse, purée till easy, add a splash of cream, and crack a number of recent pepper over prime.

As a result of it’s such a easy soup, its success lies within the particulars. If you’re up for it, I encourage you to make the vegetable inventory from scratch, which requires all of about 5 minutes of hands-on work. It simmers for 45 minutes, and when it’s achieved, you’ll have two quarts of extremely seasoned earthy liquid to make use of in any soup, stew, or risotto your coronary heart wishes.

Additionally, as a result of this can be a puréed soup (and so it would lack textural selection), it’s good to serve it with some type of garnish. Right here I’ve toasted recent bread crumbs with just a few tablespoons of olive oil; then combined them with recent chives and lemon zest. It’s a easy however very tasty contact — I like consuming my soup with a spoonful of the crumbs in each chunk.

After all, a slice of toasty bread for dunking will do.

5 Extra Soups To Make Proper Now

Find out how to Make Potato-Leek Soup

Collect your substances:

Leeks and potatoes on a board.

Slice the leeks and soak them:

A large bowl of leeks soaking in water.

Drain them by scooping them out:

Leeks in a sieve over a large glass bowl.

Sauté them in just a few tablespoons of olive oil:

Leeks in a large soup pot beginning to sauté.

After 10 minutes coated, they’ll seem like this:

Leeks cooked down in a large soup pot.

Peel and cube two kilos of potatoes:

Peeled and diced Yukon Gold potatoes on a board.

Add them to the pot together with…

A large soup pot holding leeks and potatoes.

… vegetable inventory, hen inventory, or water:

A large pot holding potatoes, leeks, vegetable stock, and pepper, ready to be simmered.

Deliver it to a simmer:

A large soup pot holding potatoes, leeks, and vegetable stock simmering stovetop.

Then simmer until the potatoes are mushy, about 20 minutes.

A large soup pot holding potato leek soup, ready to be puréed.

Purée till easy; then add a bit little bit of cream…

A large pot of potato leek soup being puréed with an immersion blender.

… and return to the stovetop to simmer for a couple of minutes extra:

Puréed potato leek soup stovetop.

To serve, toast up some bread or make some toasty, herby bread crumbs: purée some stale bread within the meals processor and chop up some chives or parsley.

Chopped chives on a cutting board.

Toast the bread crumbs stovetop in just a few tablespoons of olive oil:

A skillet holding bread crumbs on the stovetop.

Then add the herbs and lemon zest:

A large skillet holding bread crumbs, chives and lemon zest.
A large skillet holding gremolata bread crumbs.
A bowl of potato leek soup.


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That is quite simple, however very tasty recipe for traditional potato-leek soup. As a result of it’s such a easy recipe, its success lies within the particulars. If you’re up for it, I encourage you to make the vegetable inventory from scratch, which requires all of about 5 minutes of hands-on work. I used to make selfmade hen inventory for almost each soup I made, however now, as a rule, I exploit vegetable inventory, which is simply as tasty and takes a fraction of the time. For those who don’t have time to make vegetable or hen inventory, I might use water, and if in case you have a bay leaf readily available, add it to the pot together with the water. 

For the soup: 

  • 4 leeks, thinly sliced, to yield 4 to six cups
  • 2 tablespoons olive oil
  • Kosher salt
  • 2 lbs. Potatoes, akin to Yukon Gold or no matter selection you’ve readily available, peeled and lower into 1-inch items
  • 8 cups vegetable inventory, hen inventory, or water, see notes above
  • Freshly cracked black pepper
  • ½ cup heavy cream

For the herby bread crumbs (non-compulsory):

  • 2 tablespoons olive oil
  • 1.5 cups recent bread crumbs
  • Pinch sea salt
  • Just a few tablespoons of minced chives or parsley
  • Zest of 1 lemon

  1. Place the leeks in a big bowl and canopy with chilly water. Let stand for 5-10 minutes to permit any filth to settle. After the 5-10 minutes, scoop the leeks from the bowl of water and switch them to a sieve. The leeks don’t should be fully dry. 
  2. In a big pot, warmth the oil with the leeks over excessive warmth. Add a pinch of salt. Whenever you hear the leeks start to sizzle, give them a stir, cowl the pot, and instantly flip the warmth to low. Prepare dinner coated for 10 minutes. Take away the lid, permitting any water trapped within the lid to drip again down into the pot. Give the leeks a stir. 
  3. Add the potatoes and sufficient of the inventory to cowl the potatoes fully. Crack pepper over prime. Season with an enormous pinch of salt. Deliver to a simmer over medium warmth, and cook dinner at a delicate simmer till the potatoes are knife tender and starting to crumble, about 20 to half-hour. Add extra inventory or water as wanted if the liquid degree reduces an excessive amount of. 
  4. When the potatoes are achieved, use an immersion blender to purée the soup till easy or switch the soup to a meals processor or blender and purée till easy — if utilizing a blender, be sure you permit the soup to chill considerably earlier than mixing to keep away from exploding lids. Add water or extra inventory as wanted to skinny the soup to the best consistency. 
  5. Return the soup to the pot and add the cream. Stir to mix. Once more, if the soup is simply too thick, add water or inventory till it’s the proper consistency. Simmer for just some minutes extra. Style and alter with extra salt and pepper to style. To serve ladle the soup into bowls and sprinkle a number of the herby bread crumbs over prime (see beneath). 
  6. To make the bread crumbs: In a big skillet, toast the bread crumbs with the olive oil and a pinch of salt over medium warmth stirring incessantly, till the crumbs are evenly golden, 5 to 10 minutes. Style the crumbs for seasoning. Add extra salt if you want and pepper to style. Add the herbs and the lemon zest, if utilizing, and stir to mix. Toast for one more minute; then take away from the warmth and switch to a serving bowl.
  • Class: Soup
  • Methodology: Stovetop
  • Delicacies: American

Key phrases: Yukon golds, leeks, vegetable inventory, pepper

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