| Prep: 20 mins | Cook: 30 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 320 | 11g | 6g | 47g |
| sugars | fibre | protein | salt |
| 5g | 6g | 11g | 0.78g |
If ever there was a recipe that pairs well with the comforting flavors of my Southern roots while also introducing a subtle nod to my coastal living, it’s the Leek and Potato Soup. The first taste of this creamy, vegetable-based delight wraps you up in warmth – much akin to an inviting Southern hug from momma, right after you’ve come in from a day spent riding the waves or walking along the sandy beaches of Charleston.
The Healthful Deliciousness of Leek and Potato Soup
The recipe is a carefully curated mix of nutrients-dense leeks and skin-on potatoes, transforming these humble ingredients into a thick and velvety soup. Every spoonful infuses sense-satisfying umami from the chicken broth while the delicate hint of garlic shines through. The generous sprinkle of fresh parsley freshly picked from my garden, isn’t just for aesthetics- it brings an earthy freshness to the table while adding a smidge of vitamin K for good measure.
And we mustn’t forget about the potatoes. They lend this soup its inviting thickness while also providing complex carbohydrates, vitamin C and some fiber. Meanwhile, the leeks, known for having flavonoids that work as antioxidants, contribute to its vibrant green color and unique, mellow flavor profile. For some more in-depth information on the utilitarian brilliance of leeks, check out BBC Good Food’s guide on leeks. And have no doubt, the Leek and Potato Soup is health-meets-comfort in a bowl.
A Soup for All Seasons and Occasions
The beauty of this soup lies in its simplicity, creating an opportunity to pair it with a multitude of other dishes. One can imagine it nestling right up alongside my biscuit recipe fresh from the oven, soaking up its golden nuttiness. Or consider this: a bowl of Leek and Potato Soup served next to those delightful crunchy fried green tomatoes Southern Living often raves about. Comfort food tenfold.
Of course, Leek and Potato Soup is also perfectly capable of standing alone, a culinary beacon of effortless, rustic elegance. It’s equally at home on a lavish dinner table, paired with a crisp Chardonnay, or simply enjoyed on a quiet night in while catching up with the latest blockbuster. After all, is there anything more comforting than a bowl of creamy, flavorful soup and a good movie? I can safely say, from experience, that there is not.
What You’ll Need
- 4 large leeks, white and light green parts only
- 2 tablespoons unsalted butter
- 2 pounds potatoes, peeled and diced
- 6 cups chicken broth
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 cup heavy cream
- 2 tablespoons chopped fresh parsley
Method
Step One
Start by thoroughly cleaning the leeks, chopping the white and light green parts only.
Step Two
Melt the unsalted butter in a large saucepan over medium heat. Add in the chopped leeks and cook them until they are soft, make sure to stir occasionally.
Step Three
Add the peeled and diced potatoes, minced garlic, salt, ground black pepper to the saucepan. Stir all the ingredients well.
Step Four
Pour the chicken broth into the saucepan with the leeks and potatoes. Bring it to a boil, then reduce the heat, cover, and let it simmer for about 15 to 20 minutes, or until the potatoes are soft.
Step Five
Using an immersion blender, puree the soup until it’s smooth. If you don’t have an immersion blender, you could also transfer the soup to a regular blender to puree it.
Step Six
Stir in the heavy cream, giving the soup a rich, creamy texture. Adjust the seasoning if needed.
Step Seven
Finally, serve the hot soup with a sprinkle of fresh chopped parsley on top for a touch of color and added flavor. Your delicious Leek and Potato Soup is now ready to be enjoyed!
