Ingredients with Measurements:
- 4 large potatoes, peeled and diced
- 2 leeks, white and light green parts only, sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 2 tablespoons butter
- Salt and pepper to taste
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. In a large pot, melt the butter over medium heat.
2. Add the chopped onion and minced garlic, and sauté until softened.
3. Add the sliced leeks and diced potatoes, and stir to combine.
4. Pour in the chicken or vegetable broth, and bring to a boil.
5. Reduce the heat to low, cover the pot, and simmer for 20-25 minutes, or until the potatoes are tender.
6. Remove the pot from the heat, and let it cool slightly.
7. Using a blender or immersion blender, puree the soup until smooth.
8. Return the soup to the pot, and stir in the heavy cream.
9. Season with salt and pepper to taste.
10. Serve hot, garnished with chopped fresh herbs or croutons, if desired.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium heat for sautéing, low heat for simmering
Serving size:
4-6 servings
Nutritional information:
Calories: 320
Fat: 18g
Carbohydrates: 35g
Protein: 6g
Sodium: 800mg
Fiber: 4g
Sugar: 5g
Substitutions for ingredients:
- Use vegetable broth instead of chicken broth for a vegetarian version.
- Substitute half-and-half or milk for the heavy cream to reduce the fat content.
- Add diced carrots or celery for extra flavor and nutrition.
Variations:
- Add cooked bacon or ham for a heartier soup.
- Top with shredded cheddar cheese or crumbled blue cheese for a cheesy twist.
- Stir in a spoonful of pesto or harissa for a spicy kick.
Tips and tricks:
- Be sure to thoroughly wash the leeks before slicing, as they can be gritty.
- For a smoother soup, strain it through a fine-mesh sieve after blending.
- To make the soup ahead of time, prepare it up to the point of adding the cream, then refrigerate or freeze. Reheat and add the cream just before serving.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months.
Reheating instructions:
Reheat the soup in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the soup in individual bowls, garnished with chopped fresh herbs or croutons.
Garnishes:
Chopped fresh herbs, croutons, shredded cheese, bacon bits, or a drizzle of olive oil.
Pairings:
Crusty bread, salad, or a grilled cheese sandwich.
Suggested side dishes:
Roasted vegetables, garlic bread, or a side salad.
Troubleshooting advice:
- If the soup is too thick, add more broth or cream to thin it out.
- If the soup is too thin, simmer it uncovered for a few more minutes to reduce and thicken.
Food safety advice:
- Be sure to cook the soup to a safe temperature of 165°F (74°C) to kill any harmful bacteria.
- Store leftovers promptly in the refrigerator or freezer to prevent spoilage.
Food history:
Potato and leek soup is a classic French dish that dates back to the 16th century. It was originally known as "potage bonne femme," or "good wife's soup," and was a simple peasant dish made with potatoes, leeks, and water.
Flavor profiles:
Creamy, savory, and slightly sweet, with a mild onion flavor from the leeks.
Serving suggestions:
Serve the soup as a first course or main dish, accompanied by crusty bread or a side salad.
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Region: Irish
Taste: Creamy, Savory, Comforting, Earthy, Aromatic