Ingredients with Measurements:
- 2 tablespoons unsalted butter
- 2 leeks, white and light green parts only, thinly sliced
- 2 garlic cloves, minced
- 4 cups chicken or vegetable broth
- 1 pound Burren Gold potatoes, peeled and diced
- 1 bay leaf
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup heavy cream
- Chopped fresh chives, for garnish
Special equipment needed:
- Immersion blender or regular blender
Step-by-step instructions:
1. In a large pot, melt the butter over medium heat. Add the leeks and garlic and cook, stirring occasionally, until softened, about 5 minutes.
2. Add the broth, potatoes, bay leaf, thyme, salt, and pepper. Bring to a boil, then reduce the heat and simmer until the potatoes are tender, about 20 minutes.
3. Remove the bay leaf. Using an immersion blender or regular blender, puree the soup until smooth.
4. Stir in the heavy cream and heat through. Taste and adjust seasoning as needed.
5. Ladle the soup into bowls and garnish with chopped chives.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Simmer on medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 250
Fat: 15g
Carbohydrates: 25g
Protein: 5g
Fiber: 3g
Substitutions for ingredients:
- Burren Gold potatoes can be substituted with any other type of potato.
- Heavy cream can be substituted with half-and-half or milk for a lighter version.
Variations:
- Add cooked bacon or ham for a smoky flavor.
- Add shredded cheddar cheese for a cheesy twist.
- Add chopped carrots or celery for extra vegetables.
Tips and tricks:
- Be sure to thoroughly clean the leeks before slicing to remove any dirt or sand.
- Use an immersion blender for easier pureeing and less mess.
- For a thicker soup, add more potatoes or puree for a longer time.
Storage instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat soup in a pot over medium heat until heated through.
Presentation ideas:
- Serve the soup in a bread bowl for a fun presentation.
- Top with a dollop of sour cream or croutons for added texture.
Garnishes:
- Chopped fresh chives or parsley
- Croutons
- Shredded cheese
- Sour cream
Pairings:
- Serve with a crusty bread or rolls for dipping.
- Pair with a side salad for a complete meal.
Suggested side dishes:
- Caesar salad
- Roasted vegetables
- Grilled cheese sandwich
Troubleshooting advice:
- If the soup is too thin, add more potatoes or puree for a longer time.
- If the soup is too thick, add more broth or cream.
Food safety advice:
- Be sure to cook the soup to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Leek and potato soup is a traditional dish in both French and Irish cuisine.
Flavor profiles:
- Creamy, savory, and slightly sweet.
Serving suggestions:
- Serve hot as a comforting meal on a chilly day.
Related Categories
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Region: Irish
Taste: Creamy, Savory, Rich, Earthy, Comforting