Best 2 Leek And Red Potato Soup Recipes

Leeks and red potatoes are two vegetables that are often used together in soups and stews. They both have a mild, sweet flavor that pairs well with other ingredients, and they are also relatively inexpensive and easy to find. In this article, we will be exploring some of the best leek and red potato soup recipes that you can make at home. Whether you are looking for a creamy, hearty soup or a lighter, more refreshing option, we have a recipe that is sure to please everyone at your table.

Here are our top 2 tried and tested recipes!

ASPARAGUS LEEK AND RED POTATO SOUP RECIPE - (4.6/5)

Asparagus Leek and Red Potato Soup Recipe - (4.6/5) image

Provided by GuidingVegan

Number Of Ingredients 8

Ingredients

1 bunch asparagus
6 red potatoes, scrubbed, cubed
2 tablespoons olive oil
2 leeks, trimmed, white parts only, thinly sliced
2 garlic cloves, minced
1 (32-ounce) container vegetable broth
1 tablespoon fresh thyme leaves or more to taste
Salt and freshly ground black pepper to taste

Steps:

In a large Dutch oven, saute the leeks and garlic. Add asparagus until slightly caramelized. Add potatoes. Add the thyme leaves and vegetable stock, cover loosely and simmer until the asparagus is soft, about 10-15 minutes. Remove from the heat. Puree soup with immersion blender. Add the almond milk or maybe coconut milk, salt and pepper and stir until hot. Serve.

LEEK AND RED POTATO SOUP

LEEK AND RED POTATO SOUP image

Categories Soup/Stew Potato

Yield 8 bowls

Number Of Ingredients 7

Ingredients

3-4 large leeks
2 Tbsp. olive oil
2 ribs celery, chopped
2 quarts chicken stock
6 large or 12-14 small red-skinned new potatoes, unpeeled cut into chunks
Sea salt to taste
Garlic croutons, for garnish

Steps:

Wash and slice leeks, and saute in a stockpot with celery in 2 Tbsp olive oil until limp but not brown. Add remaining ingredients except dill, pepper, and croutons, and bring to a boil. Reduce heat to low-medium and cook until potatoes are tender. Reserve 4 cups and puree the rest of the potful with an immersion blender, or in a food processor and return to stockpot. Add back the reserved soup and season generously with dill and black pepper, and salt if you really need it. Add more stock or water if the soup is too thick. Serve hot with garlic croutons. If you're going to serve this cold, remember that you will need a bit of extra seasoning and salt.

Tips:

Choose the right potatoes: Red potatoes are ideal for this soup as they hold their shape well and have a slightly waxy texture. However, you can use other types of potatoes such as Yukon Gold or russet potatoes if you prefer.
Don't overcrowd the pot: When cooking the vegetables, make sure not to overcrowd the pot. This will prevent them from cooking evenly and will result in a watery soup.
Use a good quality broth: The broth is an important part of this soup, so make sure to use a good quality broth. You can use chicken broth, vegetable broth, or even beef broth if you prefer.
Don't overcook the soup: Once the soup has come to a boil, reduce the heat to low and simmer for 15-20 minutes, or until the potatoes are tender. Do not overcook the soup, as this will make the potatoes mushy.
Garnish with fresh herbs: Before serving, garnish the soup with fresh herbs such as parsley, chives, or dill. This will add a pop of color and flavor to the soup.

Conclusion:

This leek and red potato soup is a simple and delicious soup that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a quick and easy soup recipe, give this leek and red potato soup a try.