Creamy Potato Leek Soup
Need a gluten free and lacto ovo vegetarian main course? Creamy Potato Leek Soup could be a super recipe to try. This recipe makes 1 servings with 1673 calories, 26g of protein, and 89g of fat each. For $6.22 per serving, this recipe covers 59% of your daily requirements of vitamins and minerals. 2 people were glad they tried this recipe. It is brought to you by Foodista. Head to the store and pick up idaho potatoes, shallots, bay leaves, and a few other things to make it today. It is perfect for Autumn. From preparation to the plate, this recipe takes approximately 45 minutes. Overall, this recipe earns a not so super spoonacular score of 17%. Try Creamy White Turnip And Leek Risotto With Crisped Leek Greens A, Creamy Mashed Potato and Leek Soup, and Creamy Leek and Potato Soup for similar recipes.
Servings: 1
Preparation duration: -1 minutes
Cooking duration: -1 minutes
Ingredients:
1 pound leeks
2 shallots chopped
2 garlic cloves chopped
2 bay leaves
2 bay leaves
1/2 teaspoon crushed red pepper flakes
2 tablespoons butter
1/2 cup dry white wine
1 1/4 pounds Yukon Gold potatoes not peeled or Idaho potatoes peeled and diced
1 1/2 teaspoons salt
3/4 teaspoon white pepper
3/4 cup heavy cream
Equipment:
dutch oven
food processor
sieve
blender
frying pan
bowl
Cooking instruction summary:
Peel thick skinned potatoes or if using a thin skinned potato like Yukon Gold omit the skinning step. Dice up the potatoes so they cook easily. Trim the green portions of the leek reserving about 1/3 to chop and include in the soup. Halve the white part of the leek lengthwise and rinse well. Make sure all the sand is removed! No one wants a gritty soup. Slice the keeps thinly and set aside with the chopped leek greens. Peel and finely chop both the garlic and the shallots. In a 5 qt. dutch oven or large soup pot, melt the butter over medium heat. Add the leeks, garlic, shallot, red pepper flakes, and white pepper to the butter. Cook until soft. Add the wine and bring to a boil for about 3 min. Add chicken stock and potatoes. Bring to a boil. Once boiling, reduce heat and simmer until the potatoes are tender. Allow soup to cool before pureeing in the blender. In small batches puree the soup in a food processor or blender. Run the processed soup though a strainer to remove any chunks no blended. Return the soup to a pan to reheat. Once reheated, stir in cream and adjust the seasoning. I reserve a little cream to drizzle in the middle of the bowl right before serving.
Step by step:
1. Peel thick skinned potatoes or if using a thin skinned potato like Yukon Gold omit the skinning step. Dice up the potatoes so they cook easily.
2. Trim the green portions of the leek reserving about 1/3 to chop and include in the soup.
3. Halve the white part of the leek lengthwise and rinse well. Make sure all the sand is removed! No one wants a gritty soup.
4. Slice the keeps thinly and set aside with the chopped leek greens.
5. Peel and finely chop both the garlic and the shallots.
6. In a 5 qt. dutch oven or large soup pot, melt the butter over medium heat.
7. Add the leeks, garlic, shallot, red pepper flakes, and white pepper to the butter. Cook until soft.
8. Add the wine and bring to a boil for about 3 min.
9. Add chicken stock and potatoes. Bring to a boil. Once boiling, reduce heat and simmer until the potatoes are tender.
10. Allow soup to cool before pureeing in the blender. In small batches puree the soup in a food processor or blender. Run the processed soup though a strainer to remove any chunks no blended.
11. Return the soup to a pan to reheat. Once reheated, stir in cream and adjust the seasoning.
12. I reserve a little cream to drizzle in the middle of the bowl right before serving.
Nutrition Information:
covered percent of daily need
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