Ingredients with Measurements:
- 4 leeks, white and light green parts only, thinly sliced
- 2 large potatoes, peeled and diced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 bay leaf
- Salt and pepper, to taste
- Chopped fresh parsley, for garnish
Special equipment needed:
- Large soup pot
- Immersion blender or regular blender
Step-by-step instructions:
1. In a large soup pot, melt the butter over medium heat. Add the leeks and sauté for 5-7 minutes, until softened.
2. Add the diced potatoes, bay leaf, and broth to the pot. Bring to a boil, then reduce heat and simmer for 20-25 minutes, until the potatoes are tender.
3. Remove the bay leaf and use an immersion blender or regular blender to puree the soup until smooth.
4. In a small bowl, whisk together the flour and heavy cream until smooth. Add the mixture to the soup and stir well.
5. Simmer the soup for an additional 5-10 minutes, until slightly thickened. Season with salt and pepper to taste.
6. Serve hot, garnished with chopped fresh parsley.
Time:
Preparation time: 15 minutes
Cooking time: 35 minutes
Temperature:
Simmer over medium heat.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 300
Fat: 18g
Carbohydrates: 28g
Protein: 7g
Sodium: 800mg
Fiber: 4g
Substitutions for ingredients:
- Instead of leeks, you can use onions or shallots.
- Instead of heavy cream, you can use half-and-half or milk.
- Instead of chicken or vegetable broth, you can use water and bouillon cubes.
Variations:
- Add cooked bacon or ham for a meatier version.
- Add grated cheese on top of the soup for a cheesy version.
- Add chopped carrots or celery for extra vegetables.
Tips and tricks:
- Make sure to clean the leeks thoroughly as they can be sandy.
- Use an immersion blender for easier blending and less mess.
- If the soup is too thick, add more broth or water 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 medium heat until heated through.
Presentation ideas:
Serve the soup in bowls with a sprinkle of chopped fresh parsley on top.
Garnishes:
Chopped fresh parsley, croutons, grated cheese, or a drizzle of olive oil.
Pairings:
This soup pairs well with crusty bread and a side salad.
Suggested side dishes:
Crusty bread and a side salad.
Troubleshooting advice:
- If the soup is too thin, simmer it for a few more minutes to thicken it up.
- If the soup is too thick, add more broth or water to thin it out.
Food safety advice:
Make sure to cook the soup to a safe temperature of 165°F to prevent foodborne illness.
Food history:
Flemish cuisine is known for its hearty and comforting dishes, such as stews and soups. Leek and potato soup is a classic Flemish dish that has been enjoyed for generations.
Flavor profiles:
This soup is creamy, savory, and slightly sweet from the leeks.
Serving suggestions:
Serve this soup as a comforting and satisfying meal on a chilly day.
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Region: Belgian