Potato Leek Soup

Simple Potato Leek Soup - it's a smooth and creamy pureed soup made with a handful of basic ingredients. You'll love that it's a perfectly sip-able, deliciously tasty, and just a completely cozy and comforting soup!

Best Potato Leek Soup

Potato leek soup is a popular soup in Welsh and French cuisine. It's made up of mainly fresh potatoes and leeks.

And even though it's smooth and almost sauce-like in consistency, it's still hearty and filling since it is potatoes that build up the base of the soup (and they have a moderate amount of carbs, starchy fiber, and protein - specifically proteinase inhibitor 2).

It is similar to the typical potato soups found in the U.S. and elsewhere but rather it's pureed instead of chunky, and doesn't included meat. Plus it has a chicken broth base and not milk. Then another main difference is of course the use of leeks versus commonly found yellow onions.

Using the Leek Greens

Usually in potato leek soup recipes you'll see just the white and light green portions of leeks are used but that seems quite wasteful of something that could have otherwise nicely flavored the soup.

This is done because if you add those darker green portions to the soup and puree them in at the end they would turn the soup a not-so-appetizing green color once blended in.

So I've come up with a solution for them to at least season the soup by layering and wrapping those leaves in kitchen twine, submerging them into the soup to season it as it simmers, and then they are removed at the end before blending.

Though it's a step you could skip I highly recommend it for the extra depth of flavor it gives the soup. Plus it just feels better than tossing at least a half portion of the leeks straight into the trash.

The Helpful Tool to Make It

My preferred method to process this soup is to use an immersion blender. It's an inexpensive kitchen tool that comes in quite handy for several different applications (sauces, soups, batters, whipping cream, making milkshakes, etc).

Here it avoids the need of transferring soup to a blender. Plus it's a hassle to have to work in batches to puree the soup in a countertop blender. If you have an immersion blender you can just puree the entire batch of soup right in the pot it was cooked in.

Who doesn't love less clean up?

And since this is a very smooth soup I recommend serving with some toasted baguette slices (or homemade croutons) to have a little bit of textural contrast to the soup. The pairing works beautifully.

from Cooking Classy