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How to Make Potato Leek Soup?

Potato Leek Soup is a traditional dish. On a chilly day, nothing beats a bowl of hearty potato soup. It’s also simple! There’s no need for cream; purée the soup to make it thick and creamy. Nothing beats a warm bowl of potato soup as the weather cools down. The classic potato leek soup is simple to make and delicious. Because of their sulphur components, leeks provide similar health benefits to garlic and onions. Allicin is a sulphur chemical that works to neutralize free radicals. As a result, leeks have a lot of antioxidants in them. Allicin aids in the prevention of cataracts as well as defending us against viruses and cancer and strengthening the heart.

How to Make Potato Leek Soup

As a nutritious lunch or snack, leeks and potato soup can be served. Taste, affordability, and filling are all factors that can make potato and noodle soup a healthy and filling supper option. Even for meals as basic as potato leek soup, I enjoy learning about their origins whenever I try a new recipe. The consensus appears to be that potato leek soup originated in Wales, despite being famous throughout Europe (Irish Potato Leek Soup is a classic), and for a good cause. It’s a low-cost, tasty dinner that uses the potato, a hardy crop found worldwide. The primary ingredients are chicken broth, potatoes, leeks, and heavy cream (you’ll also find potato leek soups with milk).

How to Make Potato Leek Soup?

Cook chopped leeks in a bit of butter, then add diced potatoes, stock, and herbs to make this soup. Bring everything to a low simmer and cook for 20 minutes, or until the potatoes are tender. To achieve a creamy smoothness, puree the soup in a blender.

Ingredients

  • Three large leeks (about 3 cups, chopped)
  • Two tablespoons butter
  • 4 cups chicken (or vegetable) broth
  • 2 pounds of potatoes (Yukon gold or Russet), peeled, diced into 1/2-inch pieces
  • One teaspoon of sea salt, less or more to taste
  • Pinch dried marjoram
  • 1 or 2 sprigs fresh thyme, or 1/2 teaspoon dried thyme
  • One bay leaf
  • 1/4 cup chopped fresh parsley
  • Sprinkle with Tabasco sauce or other red chile sauce
  • White or black pepper to taste

Instructions

Clean and Cut the Leeks

Leeks should have their roots cut off. Cut the leeks lengthwise and open them up under running water to get any dirt or muck out. Remove the tricky dark green tips (either compost or freeze for making stock).

Cut the leeks’ white and light green sections into 1/4-inch thick slices using a sharp knife. To remove any remaining dirt, place the slices in a bowl of cold water and stir them with your hands. Then, using a sieve or a slotted spoon, scrape out the leeks. (For further information.

Cook Leeks in Butter to Soften

Melt butter over medium heat in a 3 to 4-quart thick-bottomed saucepan. Stir in the chopped leeks to coat them in butter.

Cover the pot and cook for 10 minutes on low heat or until the leeks are softened. Make sure the leeks aren’t turning brown.

Simmer the Soup

Combine the broth, diced potatoes, bay leaf, marjoram, thyme, and a teaspoon of salt in a large pot.

Increase the heat to high to bring to a simmer, then reduce to low to keep a low simmer for 20 minutes, or until the potatoes are tender.

Puree the Soup

Remove the bay leaf and thyme sprig and toss them out. Blend roughly half of the soup with an immersion blender or a standing blender if you prefer a chunky soup or if you want a smooth soup.

Note: If using a standing blender, purée the soup in batches, filling the blender no more than a third full at a time, and remember to keep the lid down while it’s running.

Season the Soup

Cook for a few minutes more after adding the parsley. To taste, add a couple of dashes of Tabasco.

Season with freshly ground pepper and more salt to suit. (Because potatoes absorb salt, you may need to use more salt than you think.)

What Kind of Potatoes Do You Use for Potato Leek Soup?

This soup can be made using Yukon gold or Russet potatoes. Yukon golds have a creamier texture, so I suggest them over Russets, although both will work. Red-skinned waxy potatoes aren’t ideal for a soup like this because they prefer to keep their shape, which is undesirable in a soup like this. Use a starchy potato-like Yukon gold, fingerling, or russet potato for a creamier-based soup. Sweet potatoes are a terrific way to add flavour and colour to soups. Insubstantial soups, waxy potatoes like new and red potatoes are fantastic.

Waxy, starchy, and all-purpose potatoes are the three types of potatoes. New potatoes, for example, have a low starch level, a thin waxy shell, and a smooth, creamy interior, making them great for mashed potatoes, potato salad, and casseroles. Potatoes with a high starch content, such as Idaho or Russet, have rosy skin and a floury interior, making them ideal for baking or boiling. For potato leek soup, we use Yukon Gold all-purpose potatoes. Their silky texture and creamy flavour stand up to mixing without becoming mealy.

What to Serve With Potato Leek Soup?

Consider this potato soup a liquid version of a potato side dish. Although you don’t need any more carbohydrates to complete the meal, it’s challenging to resist dipping a slice of crusty bread into the soup.

Serve the soup as an appetizer with steak or roasted chicken. A side of greens (such as kale, chard, or spinach) and a vinaigrette-tossed fresh salad will complement the soup nicely.

Bread. You can’t go wrong with a hunk of crusty bread or this Crock Pot Bread. Life is brief; eat bread with your soup unless you’re on a specific diet.)

Salad. All you need is a simple green salad like this Arugula Salad.

Sandwich. This soup would be fantastic with my Whole30 Chicken Salad or my Avocado Grilled Cheese Sandwich with Herbed Goat Cheese & Garlic.

How to Freeze and Reheat Potato Leek Soup?

This soup can be frozen. If you wish to freeze the soup, I recommend puréeing it until it’s entirely smooth, as any lumps of potatoes would have a gritty feel once defrosted. When you freeze and defrost soup, it can sometimes separate, and if this happens, puree the soup until smooth again.

Allow the cooked potato soup to cool before freezing. Please place it in a freezer-safe container or freezer bag after that. If you’re cooking a large batch of soup, consider freezing it in smaller portions to enjoy throughout the season. The baked potato soup may be stored in the refrigerator for up to five days and reheated well in the microwave or on the stovetop over low heat. To avoid hot spots in your soup, reheat it in 1-minute increments in the microwave, stirring after each (which tends to burst and get soup all over your microwave).

What Are the Benefits of Leek and Potato Soup?

Can you tell me what the health benefits of Leek and Potato Soup are? This excellent soup will delight individuals with severe allergies, but it will also delight those with severe asthma, whether served hot or cold. They find this soup to be quite calming. Cream, chicken stock, and nutmeg are the most significant ingredients for a cold soup – a few teaspoons of nutmeg are required. It is suggested that you consume Leeds to protect your heart, boost your immune system, enhance the quality of your nervous system, improve the quality of your vision, lower your chance of cataracts, and lose weight.

Reduced-fat milk and leeks can also be added to a simple potato and leek soup recipe. According to the USDA, the USDA estimates that one cup of serving size contains 101 calories, 2 grams of fat, and 2 grams of protein. They have been demonstrated to assist detoxification and cardiovascular health and supply sulphur as an antibacterial agent. In place of leeks, almost any type of onion can be used.

Conclusion

Potato soup also contains sulphur compounds that provide health advantages, similar to garlic and onion. Free radicals are neutralized by allicin, one of these sulphur compounds. As a result, leeks are a mighty anti-inflammatory meal. Allicin also helps to protect us from viruses, cancer, and heart disease. Potato soup appears to be a fairly reasonable option, in your opinion. Potatoes are high in fibre and potassium, and they also contain a lot of vitamin C. In actuality, they’re not particularly healthy. A significant amount of these desserts are made with cream, and they frequently include unhealthy ingredients like bacon and cheese. According to research, dieters may benefit from soup since consuming leek soup before meals may help them lose weight.

It’s thought that the chlorophyll found in young leeks contributes to their antioxidant capabilities. In addition to their food and beverage preparation involvement, flavonoids have antioxidant capabilities, anti-inflammatory properties, diabetic features, and anticancer properties. The health benefits of leeks will be determined in part by future human investigations. Leeks are high in water (99%) and minerals (iron, magnesium, calcium, potassium, vitamins (A, C, and fibre) and fibre, making them an excellent weight-loss option.