Best 2 Golden Leek And Potato Soup Recipes

Culinary experts consider golden leek and potato soup a timeless comfort food dish cherished for its creamy texture, earthy flavors, and the beautiful contrast of colors between the vibrant leek greens and warm golden potatoes. This wholesome soup is popular for its versatility, making it a delightful choice for quick weekday meals, elegant dinner parties, or casual gatherings. Whether served as a delightful starter or a hearty main course, this classic soup is bound to warm your heart and tantalize your taste buds. In this article, we will guide you through selecting the finest ingredients, mastering the essential cooking techniques, and exploring creative variations to create a golden leek and potato soup that will leave a lasting impression.

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GOLDEN LEEK AND POTATO SOUP

Golden Leek and Potato Soup image

Most potato leek soups are smooth, creamy and decidedly on the richer side. This one doubles the ratio of leeks to potatoes, giving you something sweeter, chunkier and homier, brimming with soft pieces of potato and browned slivers of leeks. A tablespoon or two of heavy cream, drizzled into the soup just before serving, is an optional luscious touch.

Provided by Melissa Clark

Categories soups and stews, appetizer

Time 1h15m

Yield 6 servings

Number Of Ingredients 13

Ingredients

2 1/2 pounds leeks, white and light green part only
2 bay leaves
4 large sprigs fresh thyme
4 large sprigs fresh sage
4 large sprigs parsley, and chopped leaves for garnish
1 large handful celery leaves (optional)
4 tablespoons unsalted butter or extra-virgin olive oil
2 garlic cloves, peeled and very thinly sliced
8 cups vegetable stock or water
1 tablespoon kosher salt, more to taste
1 teaspoon black pepper, more to taste
1 3/4 pounds Yukon Gold potatoes, halved and thinly sliced
Heavy cream, for serving (optional)

Steps:

Halve the leeks lengthwise and rinse away any grit. Thinly slice the leeks crosswise. In a small square of cheesecloth, tie together bay leaves, thyme, sage, parsley and celery leaves if using.
Melt the butter or heat the oil in the bottom of a large pot over medium-high heat. Stir in the leeks and cook, stirring frequently, until leeks are soft and dark golden brown, 10 to 15 minutes. Stir in the garlic for the last 3 minutes of cooking.
Stir in stock or water, the sachet of herbs, the salt and pepper. Bring to a boil over high heat, then reduce immediately to medium-low; simmer for 5 minutes.
Add the potatoes and simmer soup until potatoes are very tender and falling apart, about 45 minutes. Taste and adjust seasoning. If desired, drizzle a small amount of cream into each bowl when serving, and top with parsley for garnish.

Nutrition Facts : @context http, Calories 315, UnsaturatedFat 3 grams, Carbohydrate 56 grams, Fat 9 grams, Fiber 10 grams, Protein 7 grams, SaturatedFat 5 grams, Sodium 1037 milligrams, Sugar 9 grams, TransFat 0 grams

GOLDEN LEEK AND POTATO SOUP

Golden Leek and Potato Soup image

Number Of Ingredients 12

Ingredients

2.1/2 pounds Leeks, white and light green part only
2 Bay leaves
4 large sprigs fresh thyme
4 large sprigs fresh sage
4 large sprigs fresh parsley, and chopped leaves for garnish
1 large handful celery leaves (optional)
4 tablespoons unsalted butter
2 garlic cloves, peeled and very thinly sliced
8 cups vegetable stock
1 tablespoon salt
1 black pepper
1.3/4 pounds Yukon gold potatoes, halved and thinly sliced

Steps:

Halve the leeks lengthwise and rinse away any grit. Thinly slice the leeks crosswise. In a small square of cheesecloth, tie together bay leaves, thyme, sage, parsley and celery leaves if using.
Melt the butter or heat the oil in the bottom of a large pot over medium-high heat. Stir in the leeks and cook, stirring frequently, until leeks are soft and dark golden brown, 10 to 15 minutes. Stir in the garlic for the last 3 minutes of cooking.
Stir in stock or water, the sachet of herbs, the salt and pepper. Bring to a boil over high heat, then reduce immediately to medium-low; simmer for 5 minutes.
Add the potatoes and simmer soup until potatoes are very tender and falling apart, about 45 minutes. Taste and adjust seasoning. If desired, drizzle a small amount of cream into each bowl when serving, and top with parsley for garnish.

Tips:

Choose the right type of leek: Use young, tender leeks with a mild flavor. Avoid leeks that are thick and fibrous.
Wash the leeks thoroughly: Leeks can be quite dirty, so it's important to wash them thoroughly before using them. Cut off the root end and the dark green leaves, then slice the leeks into thin rings. Rinse the leek rings well under cold water to remove any grit or dirt.
Cook the leeks slowly: Leeks should be cooked slowly over low heat to allow their flavors to develop. Don't rush the process, or the leeks will become tough and stringy.
Use a good quality broth: The broth you use will make a big difference in the flavor of the soup. Use a homemade broth if you have time, or a good quality store-bought broth.
Don't overcook the potatoes: The potatoes should be cooked until they are tender, but not mushy. Overcooked potatoes will make the soup gluey.
Add the cream at the end: Adding the cream at the end of the cooking process will help to preserve its flavor and prevent it from curdling.
Season the soup to taste: Season the soup with salt, pepper, and other herbs and spices to taste. You can also add a squeeze of lemon juice or a dollop of sour cream for extra flavor.

Conclusion:

Golden leek and potato soup is a delicious and comforting soup that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste preferences. With its creamy texture, rich flavor, and beautiful golden color, this soup is sure to be a hit with your family and friends. So next time you're looking for a hearty and satisfying soup, give this golden leek and potato soup a try. You won't be disappointed!