Ingredients with Measurements:
- 4 large leeks, sliced
- 4 medium potatoes, peeled and diced
- 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. Add the leeks, onion, and garlic and sauté for 5-7 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 a blender or immersion blender, puree the soup until smooth.
4. Stir in the heavy cream and season with salt and pepper to taste.
5. Serve hot and enjoy!
- Time:
Preparation time: 10 minutes
- Cooking time: 30 minutes
Temperature:
- Medium heat for sautéing
- Boil, then reduce heat to simmer for cooking
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 300
- Fat: 18g
- Carbohydrates: 30g
- Protein: 5g
Substitutions for ingredients:
- Use vegetable broth instead of chicken broth for a vegetarian version
- Substitute half-and-half or milk for heavy cream for a lighter version
Variations:
- Add cooked bacon or ham for a heartier version
- Top with shredded cheddar cheese or croutons for added texture
Tips and tricks:
- Be sure to thoroughly clean the leeks before slicing to remove any dirt or grit
- For a smoother soup, strain the pureed soup through a fine-mesh sieve before adding the cream
- Adjust the seasoning to your taste preferences
Storage instructions:
- Store any leftover soup in an airtight container in the refrigerator for up to 3 days
Reheating instructions:
- Reheat the soup on the stove over low heat, stirring occasionally, until heated through
Presentation ideas:
- Serve the soup in individual bowls with a drizzle of olive oil or a sprinkle of chopped fresh herbs on top
Garnishes:
- Chopped fresh parsley or chives
- Croutons
- Shredded cheddar cheese
- Bacon bits
Pairings:
- Crusty bread or rolls
- Salad with a tangy vinaigrette
Suggested side dishes:
- Grilled cheese sandwich
- Roasted vegetables
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 for a few more minutes to reduce and thicken
Food safety advice:
- Be sure to cook the soup to a safe internal temperature of 165°F to prevent foodborne illness
Food history:
- Welsh leek and potato soup is a traditional Welsh dish that dates back to the 16th century. It was originally a peasant dish made with simple ingredients that were readily available.
Flavor profiles:
- Creamy, savory, and slightly sweet from the leeks
Serving suggestions:
- Serve as a comforting lunch or dinner on a chilly day
Related Categories
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Region: Welsh
Taste: Savory, Creamy, Rich, Comforting, Earthy