Do you want to know about one of my favorite soups? Potato Leek Soup! It’s creamy, delicious, and warms the soul. I made potato soup when my girls were younger, and they gobbled it up immediately!
Have you had potato soup before? Did you ever add leeks to it? I feel as though the leeks add more nutrients and a fantastic flavor. There is just something comforting about eating soup, no matter what age you are. Many of us have great memories of our mothers and grandmothers making delicious soups.
I hope you can make this Potato Leek Soup for your family. I’m confident they will love it as much as we do at home. I love soups of all kinds, including chicken noodles and tomato, but potato soup is my favorite!
Related Topic: The Best Slow Cooker Garlic Mashed Potatoes
What Should I Make With Potato Leek Soup?
Now that you have decided to make Potato Leek Soup, you may wonder what sides go with this warm and creamy soup! In my home, I always serve a nice loaf of homemade bread with any soup I make. We are dippers around here, and nothing tastes better than dipping bread in the soup.
You better believe that Apple Butter is on the table, too! I can’t get over how delicious homemade apple butter is, either. Once you make it, you’ll never go back to buying store-bought.
How to Cut Leeks
Most of us have cut potatoes before, but how many have cut leeks? If you don’t have any experience cutting leeks, I want to give you a few tips.
- You will want to cut off the green stems and even the top part of the leeks.
- Take the leek and cut it in half lengthwise.
- Wash the leek.
- Cut the leeks as thinly as you possibly can.
And there you have it: cutting leeks is easier than you thought! You can easily do this part to get the Potato Leek Soup Ready! Cooking with leeks is simple!
How to Make Potato Leek Soup
Are you wondering about the complexity of making Potato Leek Soup? With all my experience in the kitchen, I sometimes get nervous about making soups; you never know how they will turn out.
However, I’m pleasantly surprised by how well my Potato Leek Soup turns out every time. This is a very easy recipe to make, whether you are a beginner or have been cooking for a while.
When I’m done, I sometimes add sour cream to my soup, which tastes like a loaded baked potato.
Potato Leek Soup Ingredients
- Leeks
- Butter
- Chicken Stock
- Russet potatoes
- Bay leaf
- Heavy cream
- Salt and pepper
- Green onions to garnish
Kitchen Tools Needed
- Soup pot or
- Dutch oven
- Medium bowl
- Good knife
- Pastry Cutter
- Potato peeler
- Measuring cups
- Measuring spoons
Step One
Melt the butter in a large saucepan over medium heat. Add the leeks and cook over low heat, stirring a few times, until they are softened (about 10-12 minutes).
Add the quartered potatoes, chicken stock, and the bay leaf to the leek mixture—season with salt and pepper.
Bring the mixture to a boil, then boil it and let it simmer for about 15 minutes.
Remove the potatoes and place them in a bowl, setting them aside. Remove the bay leaf and discard it. Transfer the leek mixture to a blender and blend until smooth.
Step Two
Grab a clean pot and return the leek mixture to the new pot. Mash the potatoes in the bowl separately, or they will become a gluey texture. Add the potatoes back to the leek mixture.
Step Three
Add the potatoes back to the leek mixture. Over medium heat, whisk in the heavy cream and bring the soup mixture back to a simmer, stirring constantly. Add additional salt and pepper to taste if needed. Add snipped green onions as garnish.
Potato Leek Soup Ready To Serve
Potato Leek Soup Recipe
Potato Leek Soup
Ingredients
- 2 large leeks (white and green parts, chopped)
- 2 tablespoons butter
- 4 cups chicken stock
- 1 pound Russet potatoes, peeled and sliced into quarters)
- 1 bay leaf
- 4 tablespoons heavy cream
- salt and pepper to taste
- snipped green onions for garnish
Instructions
-
Grab a large saucepan and melt the butter over medium heat.
-
Add the leeks and cook over low heat, stirring a few times until they are softened (about 10-12 minutes).
-
Add the quartered potatoes, chicken stock, and the bay leaf to the leek mixture.
-
Season with salt and pepper. Bring the mixture to a boil, then turn the heat down and let it simmer for about 15 minutes.
-
Remove the bay leaf and discard it.
-
Transfer the leek mixture to a blender or use an immersion tool, and blend until smooth.
-
Grab a clean pot and return the leek mixture to the new pot.
-
Mash the potatoes in the bowl separately, or the potatoes become a gluey texture.
-
Add the potatoes back to the leek mixture.
-
Over medium heat, whisk in the heavy cream to the soup mixture and bring it back to a simmer, stirring constantly.
-
Add additional salt and pepper to taste if needed. Add snipped green onions and grated cheese as a garnish.
My French Bread Recipe
If you have fresh ingredients, my friends, you can make this bread—and, for that matter, any of my bread recipes. Have fun making this recipe; you will love it.
How To Make French Bread In One Hour
Ingredients
- 2-1/2 cups hot water
- 4 teaspoons SAF instant yeast
- 3 tablespoons sugar
- 1 tablespoon Real Salt
- 6 cups white BREAD flour or freshly ground hard white wheat
- egg whites (lather loaves with a brush after first bread rise/cut 4-5 shallow cuts on top of loaves)
- sesame seeds or poppy seeds (optional sprinkle on egg whites before the 2nd bread rise time)
Instructions
-
Preheat the oven to (400°F) = (204°C) degrees.
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Mix everything in the order shown except the egg whites and optional seeds. Knead for about five minutes in a bread mixer.
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Let rest for 15 minutes covered.
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Shape the dough into 2 loaves and place on a greased cookie sheet.
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Lather the tops of the loaves with the egg whites, and cut four to five shallow slices/slits on top of the loaves. Next, sprinkle seeds if desired.
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Let rise one more time for about 15 minutes covered with greased plastic wrap.
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Remove the plastic wrap. Preheat the oven to (400°F) = (204°C) degrees and bake for 25 minutes.
Final Word
Don’t you love a pot of soup simmering on the stove? This Potato Leek Soup is no exception. Life is so good when you cook from scratch, right? Thanks again for being prepared for the unexpected; I thank you from the bottom of my heart for following my blog. May God bless this world, Linda
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