Creamy Potato & Leek Soup
This comforting and creamy leek and potato soup is a delightful blend of flavors and textures. The tender leeks, potatoes, and aromatics come together in a rich broth that is both satisfying and nourishing. With each spoonful, you'll savor the velvety smoothness of the soup, accented by the crunch of toasted bread pieces. Perfect for a cozy meal, this soup is sure to warm both body and soul.
— Constant Cookbook
Ingredients
- 4 medium leeks, white and light-green parts halved lengthwise, washed, and sliced thin (about 4 cups), dark green parts halved, washed, and cut into 2-inch pieces
- 2 cups vegetable broth
- 2 cups water
- 4 tablespoons unsalted butter
- 1 cup chopped onion
- 1 teaspoon salt
- 1 small russet potato (about 6 ounces), peeled, halved lengthwise, and cut into 1/4-inch slices
- 1 bay leaf
- 1 (4-inch) sprig fresh thyme or tarragon
- 1 large slice white sandwich bread, lightly toasted and torn into 1/2-inch pieces
- Ground black pepper
Instructions
- Bring dark-green leek pieces, broth, and water to boil in large saucepan over high heat. Reduce heat to low, cover, and simmer 20 minutes. Strain broth through fine-mesh strainer into medium bowl, pressing on solids to extract as much liquid as possible; set aside. Discard solids in strainer and rinse out saucepan.
- Melt butter in now-empty saucepan over medium-low heat. When butter foams, stir in sliced leeks, onion, and salt. Reduce heat to low and cook, stirring frequently, until vegetables are softened, about 10 minutes.
- Increase heat to high, stir in reserved broth, potato, bay leaf, and herb sprig and bring to boil. Reduce heat to low and simmer until potatoes are tender, about 10 minutes. Add toasted bread and simmer until bread is completely saturated and starts to break down, about 5 minutes.
- Remove and discard bay leaf and herb sprig. Transfer half of soup to blender and process until smooth and creamy, 2 to 3 minutes. Transfer to large bowl and repeat with remaining soup. Return soup to saucepan and bring to simmer over medium-low heat; season with salt and pepper to taste. Garnish and serve.
Cook Time
1H
Prep Time
PT20M
Yield
4 servings
Nutrition
- Calories: 238 kcal
- Carbohydrate Content: 31 g
- Protein Content: 3 g
- Fat Content: 11 g
- Saturated Fat Content: 7 g
- Cholesterol Content: 30 mg
- Sodium Content: 1112 mg
- Fiber Content: 3 g
- Sugar Content: 6 g
- Serving Size: 1 serving
Comments
No comments found.