The Crisper Whisperer: Agreeably Simple Potato Leek Soup
If you want to add more gluten free and lacto ovo vegetarian recipes to your recipe box, The Crisper Whisperer: Agreeably Simple Potato Leek Soup might be a recipe you should try. One serving contains 381 calories, 17g of protein, and 16g of fat. For $2.36 per serving, this recipe covers 27% of your daily requirements of vitamins and minerals. This recipe serves 4. It works best as a main course, and is done in around 40 minutes. This recipe is liked by 101 foodies and cooks. Head to the store and pick up olive oil, leeks, yukon gold potatoes, and a few other things to make it today. It will be a hit at your Autumn event. It is brought to you by Serious Eats. Overall, this recipe earns an awesome spoonacular score of 93%. Try The Crisper Whisperer: Stracciatella Soup with Spinach, The Crisper Whisperer: What to Do with Too Much Kale, and The Crisper Whisperer: What's A Cucuzza for similar recipes.
Servings: 4
Ingredients:
Freshly ground black pepper, to taste
2 tablespoons butter
4 garlic cloves, roughly chopped
Kosher salt
3 large leeks, white and light green parts only
8 cups low-sodium chicken broth (or homemade vegetable stock or water)
2 tablespoons olive oil
6 medium to large Yukon Gold potatoes
Equipment:
dutch oven
bowl
pot
immersion blender
blender
Cooking instruction summary:
Procedures 1 Slice leeks in half lengthwise and wash thoroughly. Cut crosswise into 1/4-inch-thick half-moons. Heat olive oil and butter over medium heat in Dutch oven or heavy-bottomed pot. Add leeks and garlic and sprinkle with 1/2 teaspoon salt. Cook, stirring occasionally, until leeks are softened but not browned, about 10 minutes. 2 While leeks are cooking, fill large bowl halfway with cold water. Peel potatoes, placing each in bowl of water immediately after peeling to prevent browning. Cut each potato in half lengthwise and slice into 1/2-inch-thick half-moons. Drain potato slices and add to pot along with stock and a few generous grinds of pepper. Raise heat to high and bring soup to a boil. Reduce to a simmer, cover, and cook until potatoes are very soft, about 20 minutes. 3 Puree soup with an immersion blender or in batches in standing blender. Season to taste with salt and pepper and serve with sour cream if desired. Soup reheats well and will keep in refrigerator for up to one week.
Step by step:
1. 1
2. Slice leeks in half lengthwise and wash thoroughly.
3. Cut crosswise into 1/4-inch-thick half-moons.
4. Heat olive oil and butter over medium heat in Dutch oven or heavy-bottomed pot.
5. Add leeks and garlic and sprinkle with 1/2 teaspoon salt. Cook, stirring occasionally, until leeks are softened but not browned, about 10 minutes.
6. 2
7. While leeks are cooking, fill large bowl halfway with cold water. Peel potatoes, placing each in bowl of water immediately after peeling to prevent browning.
8. Cut each potato in half lengthwise and slice into 1/2-inch-thick half-moons.
9. Drain potato slices and add to pot along with stock and a few generous grinds of pepper. Raise heat to high and bring soup to a boil. Reduce to a simmer, cover, and cook until potatoes are very soft, about 20 minutes.
10. 3
11. Puree soup with an immersion blender or in batches in standing blender. Season to taste with salt and pepper and serve with sour cream if desired. Soup reheats well and will keep in refrigerator for up to one week.
Nutrition Information:
covered percent of daily need
