A simple but hearty dish that can be served on all occasions, Potato Leek Soup is an indispensable recipe that spells comfort food on so many levels. Despite being very popular and associated with French cuisine, potato leek soup actually originates in Wales, a region that is now part of the United Kingdom.
The dark green end of the leeks should not be used as they are very stringy which can affect the texture of the soup. It also gives the soup a rather unbalanced and unappetizing color.
This soup is a classic example of a puréed soup. Meaning all ingredients are simmered together in a pot before being blended, with cream added in at the last stage.
It is a very easy but delicious way to prepare soups and can be served as an appetizer at dinner parties, or be enjoyed alone as a lazy main course especially on cold, rainy days.
Ingredients:
5 cups (1.2 liters) chicken stock
3 large potatoes (approx 600 g) – peeled and cut into chunks
3 large leeks – white and light green part, roughly sliced
2 cloves garlic – minced
2 bay leaves
2 tbsp (30 g) unsalted butter
1 tsp salt
¼ tsp freshly cracked black pepper
½ cup (125 ml) whipping cream
Fresh / Dried parsley to garnish
Serves 4 – 5
The line up.
In a medium soup pot, melt the butter over low heat.
Add in sliced leeks and cook for about 5 mins until softened.
Season with salt and pepper and add in potatoes and bay leaves.
Pour in chicken stock and bring to boil.
Cover and simmer for 15 mins, or until potatoes are very soft.
Allow to cool slightly before blending the soup with a hand held blender or food blender.
Bring to boil again and turn down heat. Add in whipping cream and stir well.
If the soup is too thick, thin it out with some more chicken stock.
Adjust with more seasoning if needed. Garnish with parsley and serve warm.
- 5 cups (1.2 liters) chicken stock
- 3 large potatoes (approx 600 g) – peeled and cut into chunks
- 3 large leeks – white and light green part, roughly sliced
- 2 cloves garlic – minced
- 2 bay leaves
- 2 tbsp (30 g) unsalted butter
- 1 tsp salt
- ¼ tsp freshly cracked black pepper
- ½ cup (125 ml) whipping cream
- Fresh / Dried parsley to garnish
- In a medium soup pot, melt the butter over low heat.
- Add in sliced leeks and cook for about 5 mins until softened.
- Season with salt and pepper and add in potatoes and bay leaves.
- Pour in chicken stock and bring to boil.
- Cover and simmer for 15 mins, or until potatoes are very soft.
- Allow to cool slightly before blending the soup with a hand held blender or food blender.
- Bring to boil again and turn down heat. Add in whipping cream and stir well.
- If the soup is too thick, thin it out with some more chicken stock.
- Adjust with more seasoning if needed. Garnish with parsley and serve warm.
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