leek soup recipe

rom Swamp Dweller to Silky Delight: The Leek’s Journey in a Soup Pot

This recipe makes a delicious and creamy leek soup, perfect for a light lunch or comforting dinner.

This is just a basic roadmap for leek soup. With a little creativity, you can customize it to your taste preferences. Happy cooking!

Ingredients:

• 3 large leeks (about 3 cups chopped)
• 2 tablespoons butter
• 4 cups chicken or vegetable broth
• 2 pounds potatoes (Yukon Gold or Russet), peeled and diced into 1/2-inch pieces
• 1 teaspoon sea salt, or to taste
• 1/2 teaspoon dried thyme
• 1 bay leaf
• 1/4 cup chopped fresh parsley
• Pinch of red pepper flakes (optional)
• Freshly ground black pepper, to taste
• 1/2 cup heavy cream (optional)

Instructions:

1. Clean and chop the leeks: Cut off the dark green tops and root end of the leeks. Halve or quarter them lengthwise and rinse thoroughly under running water, separating the layers to remove any grit. Chop the leeks into thin half-moons.
2. Sauté the leeks: Melt butter in a large pot or Dutch oven over medium heat. Add the leeks and cook, stirring occasionally, for 10-12 minutes, until softened and translucent. Don’t let them brown.
3. Add broth and potatoes: Pour in the chicken or vegetable broth and add the diced potatoes. Season with salt, thyme, and bay leaf. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the potatoes are tender.
4. Remove herbs and blend: Remove and discard the bay leaf. Using an immersion blender or in batches in a regular blender, puree the soup until smooth and creamy.
5. Enrich (optional): If you prefer a richer soup, stir in the heavy cream and heat through.
6. Season and serve: Season with additional salt and black pepper to taste. Add a pinch of red pepper flakes for a touch of heat (optional). Garnish with chopped fresh parsley and serve hot.

Tips:

• If the leeks start to brown while sauteing, add a splash of water or broth to deglaze the pan.
• For a vegan option, use vegetable broth and omit the cream.
• You can add other vegetables to this soup, such as carrots, celery, or chopped fennel.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.