Ingredients with Measurements:
- 4 large potatoes, peeled and diced
- 2 leeks, white and light green parts only, sliced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 2 tablespoons butter
- 2 cloves garlic, minced
- Salt and pepper to taste
- Chopped fresh parsley 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 sauté for 5 minutes, until softened.
2. Add the diced potatoes and broth to the pot. Bring to a boil, then reduce heat and simmer for 20-25 minutes, until the potatoes are tender.
3. Using an immersion blender or regular blender, puree the soup until smooth.
4. Stir in the heavy cream and season with salt and pepper to taste.
5. Serve hot, garnished with chopped parsley.
- Time:
Preparation time: 10 minutes
- Cooking time: 25 minutes
Temperature:
- Simmer over medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 350
- Fat: 24g
- Carbohydrates: 29g
- Protein: 6g
Substitutions for ingredients:
- You can use milk or half-and-half instead of heavy cream for a lighter version of the soup.
- If you don't have leeks, you can use onions instead.
Variations:
- Add cooked bacon or ham for a heartier soup.
- Top with croutons or shredded cheese for extra flavor.
Tips and tricks:
- Be sure to thoroughly wash the leeks before slicing to remove any dirt or sand.
- Use a potato masher instead of a blender for a chunkier soup.
- If the soup is too thick, add more broth or milk to thin it out.
Storage instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soup in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the soup in individual bowls with a sprig of parsley on top.
Garnishes:
- Chopped fresh parsley or chives
- Croutons
- Shredded cheese
- Cooked bacon or ham
Pairings:
- Crusty bread
- Salad
- Grilled cheese sandwich
Suggested side dishes:
- Roasted vegetables
- Garlic bread
- Caesar salad
Troubleshooting advice:
- If the soup is too thin, simmer it over low heat until it thickens.
- If the soup is too thick, add more broth or milk to thin it out.
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:
- Potato and leek soup is a traditional dish in Ireland and Scotland.
Flavor profiles:
- Creamy
- Savory
- Comforting
Serving suggestions:
- Serve the soup as a starter or main course.
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Taste: Creamy, Savory, Rich, Comforting, Earthy