Grab a slice of bread and get ready to dunk into cozy goodness! Pureed root vegetables combine with chicken broth and heavy cream to create a silky soup with layers of flavor. Whip this one up in just 30 minutes and serve with your favorite crusty bread for an unforgettable meal!
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Ron has fond memories from the 90s of sitting in a pub with his parents as the three of them ordered this soup. A few minutes later, the three of them were hungrily dunking pieces of brown bread in their bowls and spooning up every last drop.
On my first attempt at this recipe, Ron said it transported him back to that first bowl he had in the pub, and together, we immediately baked a fresh brown bread loaf to complete the memory. If you're like us, you'll never eat soup so fast in your life!
What is Leek and Potato Soup?
This soup was first invented in France in the early 1900s and has since caught on in other European countries, including Ireland. It is a combination of root vegetables (leeks, onions, and potatoes) simmered in chicken broth and then thickened with heavy cream and topped with fresh chives.
How to Prepare
This dish requires the use of an immersion blender to achieve it's signature creamy consistency. A regular blender makes it difficult to determine the exact texture of the soup and you risk overworking the potatoes.
To make this soup, sauté the leeks and onions until translucent before adding in the potatoes and chicken broth. Simmer to cook the potatoes and then blend everything together before adding a splash of heavy cream for added thickness before serving.
Reasons to Make This Dish Today
- An instant favorite -- there's a reason why various nations across the world still serve this soup. Comforting to those who already know this soup's warmth and coziness, and a revelation for those who are trying it for the first time.
- Ready in 30 minutes -- this dish is perfect for weeknight dinners, whether as an appetizer or as the main course. And don't forget to have some Irish Brown Bread for dipping and mopping up the remnants in the bowl!
- Low-cost with minimal ingredients -- this recipe won't break this week's food budget, as all of the ingredients can be purchased cheaply and in bulk.
- Just plain tasty -- this is one of those foods where it's good either hot or cold! Don't feel badly if you find yourself sampling a few spoonfuls while you're waiting for it to heat up.
Ingredients
Leeks -- leeks are a more mild version of onions and provide a natural sweetness to this recipe that helps cut through the starch from the potatoes.
Onion -- although seemingly redundant, adding an onion helps complement the flavor of the leeks while providing a more well-rounded flavor.
Potatoes -- when blended, potatoes are creamy, smooth, and delicious, and are foundational to the flavor and texture to this recipe. Use potatoes with a higher starch content for best results.
Chicken Broth -- serves as the main source of liquid for this recipe. You can substitute with vegetable broth if you prefer.
Butter -- using butter to sauté the vegetables provides more flavor and richness than using vegetable oil.
Salt and Pepper -- add enough salt and pepper to taste. You can either add it directly to the pot, or have everyone season their own bowls individually to their flavor preferences.
Chives -- yet another member of the onion family, adding fresh chives really ties the entire dish together, and the added texture helps keep things interesting bowl after bowl. 😉
Tips for Success
- Do not overwork the potatoes, as too much mixing will activate the starch and produce very "gluey" potatoes. Yuck!
- Temper the heavy cream by first pouring a small amount into the pot and stirring vigorously to incorporate. Repeat one more time before stirring in the remaining cream into the soup. Without this step, you risk curdling the heavy cream.
Detailed Preparation Instructions
Melt the butter over medium-low heat. Add the onions and leeks and sauté until translucent, 10-15 minutes.
Increase the heat to medium-high and add the broth and potatoes. Bring to the boil and then simmer for 10-15 minutes, until the potatoes can be cut with the spatula.
With the immersion blender, gently blend the mixture until it reaches your desired texture (we prefer it on the creamier side with no lumps).
Pour in the heavy cream, salt, and pepper, and stir to combine.
Storage and Reheating Instructions
To store, scoop into an airtight container and refrigerate for up to 3 days. Or freeze this soup for up to 3 months.
To reheat, spoon into a microwave-safe bowl, cover with a plate, and microwave for 1 minute. Lift the plate and stir the soup with a spoon, replace the plate, and microwave for another 60-90 seconds, or until heated through. Sprinkle with fresh chives before serving.
Alternatively, spoon into a saucepan and heat on low, stirring occasionally, until heated through. Sprinkle with fresh chives before serving.
Leek and Potato Soup
Equipment
- 1 large pot
- 1 wooden spatula
- 1 vegetable peeler
- 1 cutting board
- 1 chef's knife
- 1 immersion blender
Ingredients
- 2 tablespoons butter
- 2 leeks, halved and sliced
- 1 sweet onion, sliced
- 1 quart low-sodium chicken broth
- .25 cups heavy cream
- salt and pepper, to taste
- 1 bunch fresh chives, thinly sliced
- 2 large Russet potatoes, peeled and cubed
Instructions
- In a large pot, melt butter over medium-low heat and add the leeks and onions. Sauté until soft and translucent, 10 minutes.
- Stream in the chicken broth and add the potatoes, stirring to evenly distribute. Bring to the boil, then reduce the heat and simmer until the potatoes can easily be "cut" by the spatula, 10-15 minutes more.
- Gently blend the mixture with the immersion blender until you reach your desired consistency.
- Stream in the heavy cream, pouring a little at a time and stirring vigorously to temper the cream. Sprinkle in salt and pepper.
- Pour into serving bowls and top with fresh chives.
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