Leek and Potato Soup Recipe

Cook Time: 40 minutes

Ingredients

This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly.

Original recipe (1X) yields 8 servings

• 3 tablespoons salted butter
• 3 large leeks (white and pale green parts only), chopped
• 2 stalks celery, chopped
• 2 cloves garlic, minced
• 3 medium Yukon Gold potatoes, peeled and cubed
• 1 (32 ounce) carton no-salt-added vegetable broth
• 2 cups water
• 1 cup heavy cream, or to taste
• 4 teaspoons salt, or to taste

Directions

Step 1: Melt butter in a large pot over medium heat. Once melted, add the chopped leeks and cook, stirring occasionally, until the leeks become tender, about 5 minutes.

Step 2: Add the chopped celery to the pot and continue to cook, stirring occasionally, for another 5 minutes.

Step 3: Stir in the minced garlic and cook for an additional 2 minutes, allowing the garlic to release its aroma.

Step 4: Add the cubed potatoes and vegetable broth into the pot. Stir well, then reduce the heat to a simmer. Allow the mixture to cook until the potatoes are tender, which should take about 25 minutes.

Step 5: Once the potatoes are tender, blend the soup using an immersion blender directly in the pot. Alternatively, you can transfer the soup in batches to a regular blender to blend until smooth.

Step 6: Return the blended soup to the pot (if necessary). Stir in the heavy cream and salt to taste. Continue stirring until well combined, then remove from heat.

Nutrition Facts (per serving)

Each serving contains:

• Calories: 224
• Total Fat: 16g (20% Daily Value)
• Saturated Fat: 10g (48% Daily Value)
• Cholesterol: 52mg (17% Daily Value)
• Sodium: 1332mg (58% Daily Value)
• Total Carbohydrates: 20g (7% Daily Value)
• Dietary Fiber: 2g (7% Daily Value)
• Total Sugars: 3g
• Protein: 3g (5% Daily Value)
• Vitamin C: 8mg (8% Daily Value)
• Calcium: 62mg (5% Daily Value)
• Iron: 1mg (7% Daily Value)
• Potassium: 155mg (3% Daily Value)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

Leek and Potato Soup is a comforting and hearty dish that has been enjoyed in various forms across many cultures. With its creamy texture and savory flavor, it is particularly favored during cold weather. The soup is made from simple ingredientsleeks, potatoes, and brothwhich come together to create a warming, nourishing meal that is both satisfying and healthy.

History of the Soup

The history of leek and potato soup is rooted in European culinary traditions. While variations of this dish can be traced back to France, the most famous version is associated with the United Kingdom, where it is a staple in British homes, especially during the winter months. The soup is believed to have originated from humble peasant dishes, where the ingredients were readily available and inexpensive. The pairing of leeks and potatoes reflects the traditional European combination of root vegetables, which are known for their heartiness and ability to provide energy during colder months.

Regional Variations

Leek and potato soup is particularly popular in the UK, but regional variations exist. In Wales, the soup is often made with leeks, which are a national symbol of the country, and it is served with a side of crusty bread. In France, a similar dish known as "Vichyssoise" is made from leeks, potatoes, and cream, though it is typically served cold rather than hot. Other European countries, including Ireland and Spain, also have their own versions, with slight variations in seasoning or the addition of different vegetables such as carrots or celery.

How It Differs From Similar Dishes

Leek and potato soup differs from other vegetable-based soups, such as carrot and parsnip soup or tomato soup, in its simplicity and creamy texture. Unlike many vegetable soups that rely on strong seasonings or tomato-based broths, leek and potato soup uses a mild, smooth flavor profile. The addition of cream gives it a velvety consistency, making it rich and filling without being overly heavy. While it shares some similarities with other creamy vegetable soups like cauliflower or pumpkin soup, its unique flavor comes from the sweet, mild taste of leeks, which are often underused in other dishes.

Where It Is Commonly Served

Leek and potato soup is commonly served in cafes, bistros, and home kitchens throughout Europe, particularly in the colder months. In the UK, it is a popular dish for lunch or as a starter in a multi-course meal. It is also frequently served as a comforting dish during family gatherings or holiday celebrations. In France, particularly in Parisian bistros, versions of leek and potato soup are often served as part of a traditional "souper," which includes a variety of hearty, rustic soups. The soup can also be found in many European grocery stores as a ready-made meal, thanks to its widespread popularity.

Interesting Facts

• The leek is one of the oldest cultivated vegetables in the world and has been used in cooking for over 2,000 years. It is also the national emblem of Wales.
• Potatoes, a key ingredient in this soup, were first introduced to Europe from the Americas in the late 16th century, but quickly became a staple in European cuisine due to their versatility and high yield.
• Leek and potato soup has a variety of health benefits, including being rich in dietary fiber, vitamin C, and potassium. The soup is also a good source of antioxidants, which help protect the body from oxidative stress.
• In addition to being served hot, this soup can be chilled and served cold as a refreshing summer dish, particularly in its French "Vichyssoise" form.

Whether served hot or cold, leek and potato soup remains a beloved dish across Europe, offering warmth and comfort in every bowl.

FAQ about Leek and Potato Soup Recipe