Table of Contents
Leek and potato soup, lightened up: bitter cream and Parmesan give it all of the creaminess you need, no heavy cream required. Topped with fried leek greens and garlicky croutons for the very best textures.
Bounce to: ℹ️ Overview | 🛒 Elements | 📷 How To Make | 📹 Watch The Video | 👩🍳 Recipe Ideas | 🥗 Serving Recommendations | 📝Full Recipe Card | 🍽 Extra Recipes You May Like
At A Look
- ⏱ Prepared In: half-hour
- 🍽 Serves: 4-6
- 🌱 Eating regimen: Vegetarian, gluten-free, vegan-adaptable.
- 💪 Diet Highlights: Good supply of fibre and potassium from potatoes; protein increase from Parmesan.
- 🥕 Most important Elements: Leeks, potatoes, Parmesan, gentle bitter cream, sourdough.
- 🔥 Taste Profile: Velvety, savory, gently candy from leeks, with a bit of tang from bitter cream.
- 🧊 Meal-Prep Pleasant: Retains 4 days within the fridge, freezes properly (with out the bitter cream/Parmesan added, ideally)
- 🥖 Finest Served With: Crusty bread, further pepper or Every little thing Bagel seasoning.
There are a number of leek and potato soup recipes on the market, however that is my lightened-up model, and it’s the one I hold coming again to. Vegeta inventory powder offers it a savory depth that plain inventory cubes don’t fairly handle, and swapping heavy cream for gentle bitter cream retains issues lighter whereas nonetheless giving that creamy, tangy end.
Blended potato starch does a lot of the heavy lifting for texture right here, so that you’re not counting on cream in any respect to get that velvety consistency. And right here’s the enjoyable half: I exploit each little bit of the leek, frying the darkish inexperienced tops right into a crispy, oniony topping, and piling on garlicky sourdough croutons for crunch. It’s simply made vegan too; simply skip the bitter cream and Parmesan, or add dietary yeast and a dairy-free yogurt as an alternative.
👩🍳 You may also like these soup recipes: butternut squash and candy potato soup, borscht soup, excessive protein butternut squash soup, watercress soup, turmeric zucchini soup, and ensure to take a look at these leek recipes.
What You’ll Want
Here’s what you’ll want for this leek and potato soup recipe. Discover the total measurements within the recipe card beneath.
- Leeks – use the white and pale inexperienced components for the soup base, and save the darkish inexperienced tops for frying right into a crispy garnish
- Butter – for sautéing the leeks; swap for olive oil if wanted
- Garlic – for further depth
- White potatoes – the starch here’s what offers the soup its creaminess, even with out cream
- Vegeta inventory powder – provides umami; inventory cubes or vegetable/rooster inventory work too
- Black pepper and nutmeg – nutmeg is refined however provides a beautiful heat
- Parmesan – provides savoury depth and a bit of protein; omit or use dietary yeast for vegan
- Mild bitter cream – for creaminess and tang with out the heaviness of cream
- Sourdough bread – for the croutons; nice use for barely stale bread
- Inexperienced onions or chives – for serving
How To Make Leek And Potato Soup
Discover the total recipe and dietary info beneath. Right here’s the rundown:
- Wash the leeks properly between the layers, then slice the white and pale inexperienced components (for the soup) and the darkish inexperienced tops (for frying) individually.
- Soften the butter in a big pot, add the sliced white and pale inexperienced leeks with a bit of salt, and cook dinner 4–5 minutes till comfortable.
- Add the potatoes, garlic, pepper, nutmeg and Vegeta inventory powder, stir, then pour within the water. Carry to a boil, then simmer about quarter-hour till the potatoes are tender.
- Off the warmth, stir the Parmesan and bitter cream into the soup, then mix till clean and creamy.
- Whereas the soup simmers, toss the sourdough cubes with olive oil, garlic powder, Italian seasoning and salt, then bake or air-fry till golden.
- Pan-fry the reserved leek tops in a bit of oil till comfortable and golden.
- Serve topped with the crispy leeks, croutons and a sprinkle of inexperienced onions or chives.
Watch The Video
Recipe Ideas
- Mix the soup till simply clean and silky — don’t overblend, as it may well flip a bit of gloggy (over-blended potato can get gluey from the starch breaking down an excessive amount of)
- Make it vegan by skipping the Parmesan and bitter cream, or add dietary yeast and a dairy-free yogurt as an alternative.
- Storage: retains 4 days within the fridge in an hermetic container.
- Freezing: freezes properly, finest with out the bitter cream and Parmesan already blended in (stir in contemporary after reheating).
- Don’t skip the fried leek tops. They’re a genuinely easy approach to make use of the entire vegetable and add a number of taste for little or no effort.
Serving Recommendations
That is the type of soup I need with heat crusty bread for mopping up the bowl, although the croutons already do a number of that work. A easy inexperienced salad on the aspect retains issues gentle should you’re serving it as a starter, or bulk it up with a chunk of grilled fish or rooster for a full dinner.
💬 If you happen to’ve tried this leek and potato soup or some other recipe on the weblog then don’t neglect to fee the recipe and let me know the way you bought on within the feedback beneath, I really like listening to from you! You can too FOLLOW ME on Instagram, Fb, Pinterest, YouTube, and or signal as much as my E-newsletter to see extra of my scrumptious meals.
Need to Save This Recipe?
Enter your electronic mail & I’ll ship it to your inbox. Plus, get nice new recipes from me each week!
By submitting this type, you consent to obtain emails from Cooked & Cherished
A lightened-up, creamy leek and potato soup made with Parmesan and bitter cream as an alternative of heavy cream, topped with crispy fried leeks and garlicky sourdough croutons. Discover step-by-step images and extra recipe ideas above.
For the soup & fried leeks
-
Lower the white and pale inexperienced components off the leeks and wash completely below chilly water, rinsing between the layers to take away any dust. Pat dry. Wash and dry the darker inexperienced tops individually.
-
Slice the white and pale inexperienced components for the soup. Thinly slice the darkish inexperienced tops and put aside for the crispy topping.
-
Soften the butter in a big pot over medium warmth. Add the sliced white and pale inexperienced leeks and salt. Cook dinner 4–5 minutes, stirring often, till comfortable and aromatic (not browned). A lid on high will pace this up.
-
Whereas the leeks cook dinner, peel and cube the potatoes and chop the garlic.
-
Add the potatoes and garlic to the pot, then sprinkle within the pepper, nutmeg and Vegeta inventory powder (or inventory cubes). Stir, then add the water. If utilizing inventory as an alternative, omit the Vegeta. Carry to a boil, cut back to a simmer, and cook dinner about quarter-hour till the potatoes are utterly tender.
-
In the meantime, toss the sourdough cubes with olive oil, salt, Italian seasoning and garlic powder. Unfold on a tray and bake at 180°C/350°F till golden and crisp, tossing midway, or air-fry at 190°C for five–7 minutes, stirring a few instances.
-
Warmth the oil in a small pan over medium-high warmth and fry the reserved darkish inexperienced leek tops, stirring usually, till comfortable and golden.
-
Take away the soup from the warmth. Stir within the Parmesan and bitter cream, then mix till simply clean and silky utilizing a stick blender (or rigorously in batches in a stand blender) — do not overblend, as it may well flip gloggy. Reheat gently if wanted.
-
Ladle into bowls and high with the fried leeks, croutons, and chopped inexperienced onions or chives. Additional cracked pepper or Every little thing Bagel seasoning is a pleasant end.
Key Recipe Ideas: Don’t skip the fried leek tops; mix simply till clean (overblending could make it gloggy); croutons might be made within the oven or air fryer.
Storage Ideas: Retains within the fridge for as much as 4 days in an hermetic container.
Make-Forward Ideas: The soup base (earlier than mixing in Parmesan and bitter cream) might be made a day forward and reheated. Croutons and fried leeks are finest made contemporary or reheated in a dry pan to re-crisp.
FAQs:
- Can I make this with no blender? You’ll lose the sleek texture, however you possibly can mash it roughly with a potato masher for a chunkier soup.
- Can I exploit common cream as an alternative of bitter cream? Sure, although you’ll lose the slight tang; heavy cream or crème fraîche each work.
- Is that this soup gluten-free? Sure, so long as you skip the croutons or use gluten-free bread.
Energy: 440kcal | Carbohydrates: 53g | Protein: 14g | Fats: 20g | Saturated Fats: 9g | Polyunsaturated Fats: 2g | Monounsaturated Fats: 7g | Trans Fats: 0.2g | Ldl cholesterol: 40mg | Sodium: 1609mg | Potassium: 851mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1018IU | Vitamin C: 34mg | Calcium: 291mg | Iron: 3mg