General Interest

potato and leek soup

Hands-on time 15 min, simmering time 30-35 min, 600g floury potatoes such as maris piper or king edward, finely diced. Everyone absolutely raved. And the veggies are cooked until tender, but left to their nice chunky texture. The cream adds a richness that you’re not always looking for so it’s great to have this option. I always wonder why people have to write such nasty comments. Thank you for a great recipe. Later I did eventually add bacon bits for a second helping and just as delicious! This is a great recipe. Hi Jenn, Not sure if the top green leafy part of the leek can be eaten. It was so delicious! Made it twice. Now, I have to double the recipe so there are leftovers for him & friends! I recently picked up frozen cleaned chopped leeks at a local Trader Joe’s. Garnish with fresh herbs if desired. Perfect as is! Made it, was very easy, and it was amazing. Made this exactly as per recipe, topped with crispy bacon. I topped it with some chives along with a little white cheddar and crumbled bacon. Thank you. Absolutely delicious! Hi Kerri, Yes, it’s fine to make the soup ahead of time and freeze. Really lovely soup! Peace . (I just use whatever is closer at hand when I am starting a recipe.) Creamy and flavourful! I had almost all the ingredients of the recipe in my garden today! Your recipe was the first I tried and it’ll be the last because it was perfect. Best leek soup recipe so far! I used red potatoes and didn’t even need cream, but I still used 1/2 and 1/2. I am now looking at your other recipes because so elegant and fresh! That being said, I did add extra leeks the first time I made it because I had them. If I make it the night before, what is he best way to heat it up the next day (my office only has microwaves and not a stovetop)? Yum! Great soup especially for a ill one and elderly Children like it also with some added side crunch I found(celery or others) I did not add a thing different to it except my own chicken stock… enjoy. This recipe is absolutely delicious! I now make it every fall with leeks from our farmers’ market. I have been craving French food like crazy. Delicious magazine is a part of Eye to Eye Media Ltd. This recipe was easy to follow and turned out delicious! This is, hands down, the best use of leeks and the best recipe for potato leek soup I’ve tried. I add 6-8 sprigs of fresh thyme, but I tie them together with butcher’s twine. Highly recommend. Don’t forget the fresh chives on top! My family loved it. This was by far the best potato soup I have ever tasted!!! Tomorrow I’m trying your Caesar dressing. Next time, might sprinkle some bacon bits or bacon-seasoned croutons. You will probably never use your blender again. I added dill and garnished with fresh parsley and shredded parmesan cheese. dried crushed rosemary for the thyme (I adore rosemary with potatoes) and only used 1/2 cup of half and half (instead of 1 cup of cream) and it was delicious. I didn’t have a sprig of fresh thyme, so I put in ~2 tsp dried thyme leaves. I already had bay leaves on hand, so to get the rest of the ingredients, it was less than $10 to make a huge pot of this soup. Once I only had certain items available and I was leaving town soon so I didn’t want to go grocery shopping before I left. He has since passed, so I was never able to learn his secret ingredient.. Have made this soup many times since and while it is very good, it never was as good as I remember in his restaurant. Just tried this yesterday, cooked it for my son and daughter in law as they are busy with the new baby. I only made two changes – and that was for the salt and pepper. That 14 cups of broth is making me nervous that it will be watery. it was great and then i dumped too much heavy cream in! Like a soup you’d be served in a 5 star restaurant in fancy china. I prepared with homemade stock. My husband has now fallen in love with this recipe. Lovely, easy soup for Australian winter. Fantastic soup. 10 seconds or so for each batch on ‘extract’. I love your site and the recipes are easily followed with your descriptions and pictures. I served this at our New Years day party and it was a hit. Enjoy! Such an easy and delicious recipe! This was a lovely, comforting soup on a cold day. Thank you so very much! A French classic, this creamy potato leek soup is quick, easy, and delicious! I asked what my daughter would like, and she said more than anything, potato leek soup. (It’s very good without, too!). No blending. This soup was absolutely delicious!! Many thanks. Leeks- 4 medium size and Yukon gold potatoes. I wanted to top it with bacon so I cooked the bacon in the Dutch oven first where I will be cooking the soup then wiped off the grease and proceeded with the recipe. I know it says it serves six, how much is a serving? Simple and absolutely top notch. Outstanding. I definitely recommend this recipe. No cream or half and half in the house, but the Yukon golds blended up very creamy. If you scroll down a bit to under the pictures, you’ll find the full recipe. Every time I get in the mood for homemade, I always look first in your search bar in the emails I get from you so I can find your recipe. Is it ok if I leave that out? Super good! Ingredients. We made lots of soup and it freezes very well. This was my first attempt at making potato leek soup and I’m never trying any other. Paired well with an Italian side salad and some crab legs. Season lightly with salt and pepper. Add the garlic and cook, stirring, for 1 minute. That’s why in baking, recipes always call for unsalted butter, then add what seems like a huge amount. Hope you enjoy! Cook for 1 minute, then add vegetable broth, water, thyme, and bay leaf. My only addition is fried bacon (who doesn’t love the taste?). It came out so smooth and was packed with flavour. we used vegetable stock cubes and we also topped it with yummy bacon and onion. This a great version of potato soup! It is so flavorful, yet not too heavy. My kids loved it too. Nice fresh kick. Hi Megan, the new pot assumes that you won’t be able to puree the soup all at once and that you’ll need to do it in a few “batches” (so you don’t want to pour the pureed soup back into the pot with the soup that hasn’t yet been pureed). A friend of mine who was a Master Chef owned his own restaurant. I make it just as suggested and, it’s prefect every time. It gives the soup such a rich flavor! , This is wonderful! Since manufacturers routinely add salt to their products, it is difficult for the home cook to judge just how much additional salt to add. I love this version. I think it will be a fall staple at my house. Wonderful recipe! Add potatoes and cook for 5 minutes, stirring often. I picked up leeks and potatoes yesterday at the farm where I get my CSA box. The only thing I alter is the broth, as I’m a vegetarian. 2. Perfect family meal. I always thought potato leek soup was difficult but you make it simple and delicious. Hope it makes it easier for others to try this soup, it really is delicious. It took just over an hour to make and was super easy. Delicious, reminds me of my nana’s. In your leek soup recipe you say to use 2 lbs. I made the recipe almost exactly as is. By using unsalted butter, you can control the amount if salt you use. Sure, Caitlin, the soup will be a bit less creamy with russets but still good. Thanks again. Amazing recipe! There’s just something about white wine in a pan with any of the onion family. Just delicious and easy to make. Getting ready to make more as the weather is getting colder. I didn’t think of writing you I have ordered the book. 1/2 tsp? Absolutely outstanding. bacon is a tasty treat to put in any hearty soup y’know! Enjoy. I made this soup today, fantastic recipe easy to follow ! I stopped blending while there were still a few potato pieces, which I enjoyed. If so, can it be added before freezing? Most of the flavour in a broth comes from salt so I have little doubt your soup was as bland as you say. I would love to make this soup for a holiday potluck. Other than this recipe, do you have others that you would suggest? Start by cutting off and discarding the root ends and thick dark green parts. Heat 2 tablespoons of oil in a large pan on a high heat, add all the chopped and sliced ingredients and cook with the lid ajar for 10 minutes, or until softened, stirring regularly. I’m so happy to add a new soup recipe to the rotation. My 81 year old mother in law likes it partially chunky, so I make it that way for her. I topped with bacon and some parmesan cheese. Could even have added a few more. Hi Laura, If you’re going to purée everything together, you can go ahead and just add it with the potatoes. Fantastic recipe. Too often I forget how much creative work goes into the making a good recipe. I would appreciate any advice bc I refuse to buy premade chemical stock so it’s hard to know correct amount to use. This is absolutely the best Potato Leek soup. This soup is absolutely DELICIOUS!! I made just a half recipe for the two of us. This soup was the perfect vehicle for all the leeks I’ve gotten in my CSA share. Perfect for an entree or a complete meal . Thank you for such a great recipe. I substituted 1 tsp. Thank you! Guessing you’re a VERY unhappy person. leek soup, especially which part of the leek to use. would definitely love to make again, thank you! Fast, easy & so delicious!! Added a splash of lemon juice at the end…heavenly! Do you have a ballpark idea how the 4 cups of leeks would translate into pounds. I substituted goat Greek yogurt for the sour cream the second time – slightly different flavor but still very good. I followed another cooks suggestion and added two stalks of finely chopped celery (specially since I only had 3 leeks) and added Marsala wine after I added the cream. It rained, sleeted, and snowed all day last Saturday, and I loved it every minute of it. I have make it several times and it has never disappointed. So easy. I have bookshelves full of cook books but I always go back to yours. So, long story already too long, I used 2 entire leeks instead of 4 leeks that this recipe calls for. About to make it again today. It is the perfect base soup to enhance and create more varieties. I think it should be about 4 – 5 cups, but I would based it on the weight of the potatoes. I am going to serve this with BLTs . This, with a baguette, was a Friday night success! Enjoy! We are going to make this tonight for dinner. So good! Thanks so much. A simple yet elegant recipe indeed! This worked really nicely. I had to sub russet potatoes – I’m sure Yukon Gold’s are creamier, but I had no complaint about the russets. Great job! Please can we have more winter soup recipes (no chilli or cayenne ideally). Shared some with my neighbour too and everyone loved it.. This traditional soup is one of my all time favorites. 1.5 Tbs butter and 1.5 Tbs olive oil. Freezer? I use it all the time now. Yum! Fortunately, found your wonderful website and this wonderful recipe. I am following this recipe exactly and my home smells wonderful! Thanks! I probably use about half the cream and the soup is still fantastic. This soup is absolutely wonderful. Sooo good. Of course if one really wants to ramp it up, use bacon grease to saute the leeks and garlic! Oh, and most of the nutrients in plants are in their green leaves so do your selves a big favor and use the entire leek and save yourselves some $ too. I started adding a dash of truffle oil to it and it took to to the next level – amazing! AMAZING. Who knows. Hello, 40g butter should be used. My husband loved it. This is my favorite leek/potato soup recipe. It’s easy to make, and everyone I’ve shared it with loves it. Thanks for this fabulous soup recipe- the whole family devoured it. So delicious! Thank you for sharing. One of my favorite soups and this did it justice. This year, I’m bringing it for Thanksgiving. Hi Victoria, it should be the equivalent of about 1 tsp of thyme leaves. Thanks for sharing your tasty recipes! The soup turned out very well. Made your soup this past weekend and it turned out so fab! I made it last night and it went out so tasty, even though I’m not a good cook. Also wondering if a couple of tablespoons of potato starch might make it more potato-y and interesting. Excellent recipe! Amazing! Thanks for making a Thursday night supper sensational. I have yet to make any tweaks to any of your recipes–and I live with a bunch of well qualified food critics. I also like to add a few tablespoons of white wine when sauteeing the leeks. Found you on Pinterest Thanks for the recipe!!!! Making exactly as per recipe including weighing potatoes at store, simmering to maybe get some flavour before adding cream. I think the finished product was too one-dimensional. Subbed 1:4 red for gold potatoes, didn’t have cream so mixed 1/2 C whole milk with 1/2 C Carbonara Sauce, and finished with Bacon crumbles. I first learned to make it by watching Juila Child. How does this translate to the uk measurements Thank you :o). Then purée the soup with a hand-held immersion blender (or in a regular blender) until smooth. Hi there, I’m wondering if you take out the bay leaves and thyme before blending? It is sooo reliable and so good. Can I use Russet potatoes instead of Yukon Gold? Finally made this recipe over the weekend. Thanks for providing recipes that always work! I guess it smelled so good in the crockpot that people started eating it before lunch. And can I tell how much I enjoy browsing through this web site? Thank you!!! I hope that you do try it, it adds a subtle layer of depth and flavor that truly takes the soup to another level of spectacularness! I had to add 2 more teaspoons of salt (maybe that was because I used unsalted chicken stock. ) Yummy! Amazingly rich and satisfying. Thanks for sharing this! Very easy and quick to make. Can’t wait to serve it at dinner. I will definitely try this version as it’s gotten so many excellent reviews! Can the potato leek soup be made in advance, but still on the same day it is to be eaten. Just one question: when you say one sprig of fresh thyme how much thyme is it? It was so delicious and creamy. Such a simple and delicious soup!!! I don’t have chicken or vegetable stock. My family loves it. I made this soup and it was not a hot mess. Store was out of chives, so I minced some green onions and added to the bowl. I can not adequately express how happy I am with this recipe. Any help is much appreciated as I would like to use the instant pot more often! Another winner from my favorite chef. Glad you like the recipes, Julie! This recipe is outstanding! I will definitely look to you for more wonderful recipe ideas! It cannot be easier. We all loved it. This soup is amazing. So much flavor with such simple ingredients- I always double the recipe because it goes so quickly in my home. Lovely thick soup for winter here in Australia. I won’t hesitate to make it again. Creamy, rich, and delicious. It IS the BEST food site I have ever visited. Remove the bay leaf. This soup is packed with flavor. You made me look like I know how to cook! I also use my home made chicken stock instead of broth – seems to give a little more depth of flavor. Perfection! This is a great one. Added shredded chicken, coz I made broth from scratch …. A little effort with peeling potatoes and cleaning the leeks but easy to make and so worth it. Made a TON of soup, wish I had only added cream to the small portion we ate so it would keep and reheat better. Also, I had whole milk on hand so I used a couple tablespoons. Simmer for 15 minutes, or until the potatoes are very soft. I like lots of flavor. This was fantastic! Kids like or more hearty! It has become a staple in our home. Then add the potatoes, cauliflower, and chicken broth, cover, and simmer until the vegetables are tender. So wonderful it was I am thinking about making it again freezing it it for summertime. Nothing hits the spot like a nice warm bowl of potato and leek soup on a chilly evening! Hello good morning! I’ll have to try that! Hi Jenn, just finished this with the homemade chicken stock from earlier this morning. Thank you! Thanks for this simple yet delicious recipe. It was the perfect winter dinner on a cold night. Thank you for sharing! It is creamy, hearty, absolutely delicious, and happens to be vegan too. 3rd time I’ve used this recipe, it is soooo good on a chilly day. Potato and leek soup was what French chef Louis Diat cooked one cold summer morning at the Ritz in New York City, more than a century ago. We followed the recipe right up until the blending-decided it would be great without it, whole family of picky eaters loved it! Yes, but I’d wait to add the cream until you’re reheating it. Thanks! Love love LOVE this recipe! Serving this as a starter for a New Year’s Eve dinner party in a couple days. Just made your version today and it is the best. First time making potato leek soup. I used Western Family chicken broth, no salt added. This soup is a great one for people who live alone and don’t want to make too much. It’s full of warmth and comfort as well as being exceptionally simple to make.

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