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leeks (white part only)
Ground black pepper, to taste
Fresh parsley, for garnish
In a saucepan with a bit of oil, sauté the onion and the leeks.
Separately, peel and dice the potatoes before boiling in water. Add one bouillon cube of your choice to the water–I like to use vegetable flavor.
Next, place the onion, leeks, some ground pepper and a sprig of parsley in the pot with the potatoes.
When the potatoes are tender, blend everything using a hand mixer. Serve immediately, garnished with a few parsley leaves or a little diced green onion.
- For a thinner soup, add more water.
More About This Recipe
- Cream of leek soup or “poro”, as we call leeks in Peru, is one of my mother’s favorite soups. I remember just how rico it was to sip this hot creamy soup during the cold, grey days of winter in Lima. I know that some people choose to serve this soup cold, but I prefer to serve it hot.During this past weekend, I wanted to surprise my mother by preparing this soup that she cooked so often for me. Here I’ll share with you this easy and deliciosa recipe for “crema de poro.” I hope you enjoy it, buen provecho.
Leek and Potato Soup
Leek and Potato Soup is a thick and creamy classic French Potato Soup that starts with garlic butter in which leeks are slowly sautéed to bring out the sweet flavour.
It’s simple to make, cosy and comforting yet also luxurious and elegant. I love how this Leek Soup can be Couch Food OR an elegant starter for a dinner party. Good food is a universal language!
Rustic Potato Leek Soup Ingredients:
Before we get to the full recipe below, here are a few notes about the ingredients you will need to make this rustic potato leek soup recipe:
- Leeks: If you are new to working with leeks, check out my short guide (including a video tutorial) for how to select, clean and cut leeks. We will only use the white and light green parts in this soup, so be sure to discard the dark green parts. And as always, don’t forget to clean your leeks since dirt often gets trapped between those layers.
- Potatoes: I prefer to use unpeeled buttery Yukon Gold potatoes for this soup, but feel free to use any type of potato that you prefer.
- Onions, celery and garlic: These will serve as the other base veggies for our soup, sautéed in olive oil (or butter). I love adding in lots of garlic, but you can use less if you prefer.
- Dry white wine: To deglaze the pan and add some depth of flavor to the broth. (That said, if you prefer not to cook with alcohol, you can just add in a bit of extra veggie stock.)
- Vegetable stock: To serve as the base for our broth. (Or chicken stock would work too.)
- Fresh thyme: I recommend adding in lots of fresh thyme and/or any other fresh French-inspired herbs that you love (such as rosemary, sage, tarragon, oregano, etc). If you don’t have fresh herbs on hand, you could add in a teaspoon or two of dried thyme (add it slowly, to taste) or, even better, a few teaspoons of Herbs de Provence or Italian Seasoning.
- Bay leaves: I also recommend adding a few bay leaves to the broth.
- Cayenne, salt and black pepper: And as mentioned above, I really love adding some cayenne to the broth to give it a noticeable but subtle backing of heat. I usually add 1/4 teaspoon, which you can definitely notice. But if you’re wary of heat, I recommend starting with just a pinch and you can then add more if you’d like.
- Optional toppings: We love serving this soup with homemade croutons (we’re partial to sourdough croutons made with a sprinkling of Herbs de Provence) and a sprinkle of coarsely-grated Parmesan cheese. But feel free to also add some chopped fresh chives or other herbs on top if you’d like too.
Creamy Potato, Leek and Celery Soup
Soups are so dependable. They are like that perfect spot on your couch that conforms to your body and feels “just right”. Whenever I want something comforting and soothing, I know just where to turn – my big soup pot.
Since my pregnancy has resurrected many health issues for me, food and I don’t always get along. Soups, however, never let me down. They are with me through thick and thin. This particular soup I created on one of my pregnant days, when I really wanted something creamy, with a punch of flavor, but would leave me feeling great. Soothing should be this soups middle name. It felt like a hug from the inside as I savored every spoonful.
Since then, I’ve many this soup many, many times. It has become a favorite not only for me, but for my whole family. I had made a big pot of this soup one day, and we had a bunch of my family members stop by our house. Of course, I offered them this soup, and they were all amazed by the flavor and the texture. I’ve been texting the recipe to my Mom, my sister in law, etc. and whenever I pass by a celery root at the store, this soup goes on my menu. I hope you give it a try it’s delicious any time of the year.
If you’ve never worked with celery root, here’s an easy way to prep it. Cut it in half. Place the celery root with the cut side down on a cutting board, to give you a flat surface. Using a knife, go all the way around the celery root, peeling off the tough outer layer. Wash the celery root and it’s ready to be chopped at this point. Sauté onion, leeks, celery and garlic in butter or oil for about 8-10 minutes, on medium heat, covered, until tender and slightly golden. You really want to get the vegetables to be soft and start to get slightly brown in spots, since this will give them a sweeter, roasted and more concentrated flavor. Add the celery root during the last 5 minutes of sautéing. Add the potatoes and broth. Bring to a boil and then reduce the heat to a simmer. Cook, covered, until potatoes are cooked through, about 15 more minutes.
- 1/2 lb leeks (thoroughly rinsed)
- 2 to 3 medium Russet (or other starchy) potatoes
- 3 to 4 slices of bacon (diced)
- 1 1/2 tablespoons unsalted butter
- 1 medium onion (peeled and roughly chopped)
- 1 clove garlic (peeled and crushed)
- 1/2 cup dry white wine
- 1-quart vegetable broth or stock
- Kosher salt (to taste)
- Ground white pepper (to taste)
- 1/4 cup heavy cream (warmed)
Cut leeks into (roughly) same-sized pieces, about 1/2 inch to 1 inch thick, depending on diameter. The pieces should be of uniform size so that they cook evenly, but they don't have to be cut precisely.
Peel the potatoes and cut them into pieces about the same size as the leeks.
In a heavy-bottomed soup pot, heat the butter over a low-to-medium heat. Add the bacon and onion, and cook slowly until most of the fat has rendered out, and the bacon is lightly golden brown but not burnt. Remove the bacon from the pan and set aside on paper towels to drain.
Add the onion, garlic, and leeks and cook for 2 to 3 minutes or until the onion is slightly translucent, stirring more or less continuously. Add the wine and cook for another minute or two or until the wine seems to have reduced by about half.
Add the stock and the potatoes. Increase the heat to medium-high and bring to a boil. Then lower the heat and simmer for 15 minutes or until the potatoes are soft enough that they can easily be pierced with a knife. Don't let them get mushy, though.
Pull out some of the cooked leeks and set it aside. You can dice it up a little bit smaller and use it as a garnish.
Remove the soup from the heat and purée using an immersion blender, or in a regular blender. If you're using a regular blender, it may be necessary to work in batches, so that you don't overfill the pitcher. Start on a slow speed with the lid slightly ajar to vent any steam, then seal the lid and increase the speed.
Return the puréed soup to the pot and bring to a simmer again, adding more broth or stock to adjust the thickness if necessary.
Stir in the cream along with the reserved bacon, season to taste with Kosher salt and white pepper. Garnish with the reserved diced leek and serve right away.
Use Caution When Blending Hot Ingredients
Steam expands quickly in a blender, and can cause ingredients to splatter everywhere or cause burns. To prevent this, fill the blender only one-third of the way up, vent the top, and cover with a folded kitchen towel while blending.
- 4 tablespoons unsalted butter
- 3 medium leeks, white and light green parts only, thinly sliced crosswise
- 2 medium onions, halved and thinly sliced
- Kosher salt
- 1/4 cup dry vermouth
- 1/4 cup dry white wine
- 1 pound Yukon Gold potatoes, peeled and cut into 1-inch cubes
- 8 cups water
- 1/2 cup crème fraîche or sour cream
- 1 tablespoon finely chopped chives
- Freshly ground pepper
Melt the butter in a large saucepan. Add the leeks, onions and 2 teaspoons of salt and cook over moderate heat, stirring occasionally, until the vegetables are softened, about 10 minutes. Stir in the vermouth and white wine and boil until nearly evaporated, about 5 minutes. Add the potatoes and water and bring to a boil. Simmer over moderate heat until the potatoes are very tender, about 35 minutes.
Working in batches, puree the soup in a blender until very smooth. Return the soup to the pan. Add the crème fraîche and bring to just a simmer over moderate heat, stirring occasionally. Season with salt. Ladle the soup into heatproof glasses or bowls. Garnish with the chives and pepper and serve.
Creamy Potato Leek Soup
Creamy Potato Leek Soup is a hearty, warm and comforting soup. Delicious on its own, or perfect when paired with a sandwich for a filling lunch, this soup is easy to make and filled with flavor. Leeks and onions are sautéed in butter, then boiled with potatoes in chicken broth pureed to perfection, half and half is then stirred in for the final creamy touch.
What you&rsquoll need to make this soup
- reduced sodium chicken broth
- fat free half and half
- salt and pepper
Yep, that&rsquos it! Of course, if you want to top it with some yummy extra toppings, you can also include:
I definitely recommend having fun with the toppings, but the soup is delicious on its own, too.
What is a leek? How do you work with them?
If you&rsquove never worked with a leek before, have no fear. They might look intimidating, but consider them almost an overgrown scallion. They have a delicious, mild onion flavor, and they are really one of the stars of this dish (the other star being potatoes).
The only downside of using leeks is that they can carry a ton of dirt inside them, so you need to make sure you wash them thoroughly before cooking them. I&rsquoll show you how to do that next.
The only part of the leek that is used is the white part, up to the light green part. So trim the leeks, like so:
Next, slice the leeks lengthwise and then cut them into rings, like so:
Next, fill a bowl with water and add the cut leeks to the water. Using your hands, shake the leek pieces up while they&rsquore underwater, to loosen any dirt. Then, scoop the leeks out using your hands and place them into another bowl, and repeat this process. I rinsed them twice, and found that it was sufficient.
How to make creamy potato leek soup
Grab a Dutch oven or large soup pot. Add the butter to the pot over medium heat and let it melt. Next, add the leeks and onions. Let them cook for about five minutes, or until they become soft.
After five mutes, add the potatoes and the chicken broth. Cover the pot and bring it to a boil. Once boiling, reduce the heat to simmer. Simmer the soup for 30 minutes.
After 30 minutes, the potatoes will be fork tender.
Grab an immersion blender (like this one) and blend the soup until smooth. If you don&rsquot have an immersion blender, you can use a traditional blender, but be sure to do this in batches. Also, beware of splattering hot soup! Use caution.
That&rsquos it! To store, keep covered in the fridge. I like to portion mine out in mason jars if I am eating it throughout the week. They are convenient for travelling to the office and reheating! I also like serving mine with a sandwich or wrap on the side.
- 1/4 cup (1/2 stick) unsalted butter
- 6 to 8 fat leeks, white parts only, cleaned and sliced crosswise
- 8 medium russet potatoes, peeled and thinly sliced
- 1 tablespoon coarse salt
- 5 cups store-bought low-sodium chicken broth
- 2 cups half-and-half
- 1 cup heavy cream
- Pinch of freshly grated nutmeg
- Freshly ground white pepper
- Chopped fresh chives, for garnish
Melt butter in a large saucepan over medium heat. Add leeks and cook, stirring, until soften, about 10 minutes. Add potatoes, salt, and broth simmer until potatoes are tender, about 30 minutes.
Transfer mixture to the jar of a blender or bowl of a food processor blend until smooth. Set a fine mesh strainer over a large saucepan strain liquid into saucepan. Add half-and-half, heavy cream, and nutmeg season with white pepper.
Return to stove and gently heat over medium-high heat until warmed through. Serve garnished with chives.
- Calories 279
- Fat 12.4 g (19.0%)
- Saturated 4.7 g (23.5%)
- Carbs 33.7 g (11.2%)
- Fiber 3.3 g (13.0%)
- Sugars 6.1 g
- Protein 9.0 g (18.0%)
- Sodium 651.8 mg (27.2%)
large leek, damaged outer leaves discarded, split, washed, and finely minced (3 cups)
Yukon Gold potatoes, peeled and held in cold water
(1 quart) homemade chicken stock or canned low-sodium chicken broth
freshly ground black pepper
chopped fresh parsley or chervil
grated Gruyère cheese or a dollop of softened unsalted butter (optional)
Heat the oil and butter in a large saucepan. Add the leeks and cook over medium heat for about 3 minutes, stirring occasionally.
Meanwhile, cut the potatoes into sticks about 3/4-inch thick and slice the sticks crosswise into 1/8-inch slivers (you will have about 3 cups). The potatoes should be kept in water after peeling, but they should not be washed after they are cut into slivers this would wash away their starch, which helps make the soup smooth.
Add the stock, water, salt, and pepper to the leeks, then mix in the potato slivers. Bring to a boil, reduce the heat, and boil gently for about 12 minutes.
Serve the soup with a sprinkling of the parsley or chervil on top and, if you like, the grated cheese or a dollop of butter.
Reprinted with permission from Jacques Pépin Heart & Soul in the Kitchen by Jacques Pépin, copyright (c) 2015. Published by Rux Martin/Houghton Mifflin Harcourt.
Fat-free (skim) milk and pureed potatoes make this potato leek soup thick, rich and super creamy, without any butter or cream. Plus it’s loaded with nutritious potassium and almost half of your daily requirement for vitamins A and C.
Best of all, it comes together in no time, making it an easy weeknight meal that’s perfect with a green salad and a piece of crusty whole grain bread.
Creamy Potato Leek Soup
- 3 medium potatoes, peeled, scrubbed and cut into bite-sized cubes
- 3 cups cleaned and chopped leeks
- 1 cup onion, diced
- 1 stalk celery, diced
- 1 large carrot, diced
- 3 garlic cloves, minced
- 2 teaspoons onion powder
- 4 cups low-sodium chicken broth
- 1 cup fat-free (skim) milk
- Freshly ground pepper, to taste
- Place the potatoes, leeks, onion, celery, carrots, garlic, onion powder and broth in a stock pot or Dutch oven.
- Bring to a boil, reduce the heat and cover. Cook until the potatoes are tender, about 20 minutes.
- Remove about half of the soup, and puree using a hand-held immersion mixer or a food processor.
- Return the puree to the pot.
- Stir in the milk.
- Add ground pepper.
- Optional: Before serving, sprinkle the soup with some fresh chopped herbs or some chopped cooked, crispy Canadian bacon or turkey bacon.
Calories: 134 | Total fat: .3 grams | Saturated fat: .1 gram | Sodium: 468 milligrams | Potassium: 894 milligrams | Total carbohydrate: 28 grams | Fiber: 4 grams | Sugar: 6 grams | Protein: 6 grams | Vitamin A: 46% of RDA | Vitamin C: 48% of RDA
Leeks are very sandy. Chop them and then rinse them well in a strainer to be sure they are free of debris. | Vegetable broth can be substituted for the chicken broth for a vegetarian version of this recipe. | Soy milk can be substituted for the skim milk.
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