This leek and potato soup is the perfect comfort food for a cold winter’s day. It’s hearty, filling, and full of flavor. Plus, it’s easy to make and can be made ahead of time. So, if you’re looking for a delicious and easy soup to make this winter, look no further than this leek and potato soup recipe.
Why Leek and Potato Soup Is the Best
I love leek and potato soup for its simplicity and heartiness. This soup is perfect for a chilly winter day or a quick weeknight meal. It’s packed with nutrient-rich vegetables like leeks, potatoes, and carrots, and it’s easy to make ahead of time. Plus, it’s always a hit with my family and friends!
Recipe Instruction:
Melt 50g butter in a heavy saucepan. When it foams, add 450g potatoes, cut into 1cm cubes, 1 small onion, cut the same as the potatoes, and 450g white parts of leeks, sliced and toss them in the butter until they are well coated. Season well with salt and freshly ground pepper and toss again. Put a disc of greaseproof paper (called a cartouche by chefs) on top of the vegetables to keep in the steam), then cover the pan with its lid. Cook over a gentle heat for 10 mins, or until the vegetables are soft but not coloured. Uncover the pan and discard the paper. Pour in 850ml of the light chicken or vegetable stock, bring to the boil and simmer until the vegetables are just cooked – about 5 minutes. Do not overcook or the soup will lose its fresh flavour. Purée in a blender until silky smooth, in batches if necessary, then taste and adjust the seasoning. Return the soup to a clean pan and stir in three quarters of a 142ml carton of whipping cream and 125ml full-fat milk. To finish the soup, finely shred the white part of 1 leek and gently cook it in a small knob of hot butter for a few mins until it is softened but not coloured. Reheat the soup to a gentle simmer (add some extra stock at this point if the soup is too thick for your liking), then pour into warmed bowls. Drizzle the remaining cream over each serving, top with a little pile of buttered leeks and a scattering of chives and black pepper and serve at once. Recipe from Good Food magazine, March 2003
Leek and potato soup: not your average soup!
If you’re in the mood for a delicious and hearty soup, but are tired of the same old recipes, why not try something new with leek and potato soup? This classic soup can be transformed into something new and exciting with just a few simple variations. Here are a few ideas to get you started:
– Add some spice to your soup by stirring in a bit of cayenne pepper or chili powder.
– Give your soup a smoky flavor by adding a few slices of bacon or pancetta.
– Change up the vegetables in your soup by adding in some carrots, celery, or even kale.
– Make it a complete meal by adding in some cooked chicken, shrimp, or diced tofu.
– Give your soup a creamy texture by stirring in some cream, half-and-half, or coconut milk.
– Top your soup with some shredded cheese, croutons, or a dollop of sour cream or yogurt.
So, next time you’re in the mood for leek and potato soup, don’t be afraid to experiment and try something new. With these simple variations, you can create a soup that’s uniquely your own.
How do you make Jamie Oliver potato and leek soup?
This delicious soup is so easy to make and is the perfect comfort food for a winter’s day. Simply sauté some chopped leeks and potatoes in a little olive oil, then add chicken or vegetable stock and simmer until everything is cooked through. Season to taste with salt and pepper, then whizz the soup up in a blender or food processor until it’s nice and smooth. Serve with some crusty bread and enjoy!
What are the benefits of leek and potato soup?
This leek and potato soup is not only delicious, but it’s also packed with nutrients. Leeks are a good source of vitamins A and C, as well as potassium and iron. Potatoes are an excellent source of vitamin C, potassium, and fiber. Together, these ingredients make a soup that’s not only healthy, but also filling and satisfying.
Why is my potato leek soup gummy?
If your potato leek soup is gummy, it’s likely because the potatoes have not been cooked properly. When potatoes are overcooked, they release starch into the soup, which can make it thick and gummy. To avoid this, be sure to cook the potatoes just until they’re tender, not mushy. If your soup is already gummy, you can try thinning it out with some additional broth or water.
What was Julia Child’s favorite soup?
There’s no definitive answer to this question, as Julia Child was known to enjoy a variety of soups. However, some of her favorites are thought to include French onion soup, leek and potato soup, and lentil soup. Julia Child was a legendary figure in the world of cooking, and her love of soup was just one of the many things that made her so special.
