Cooking Light Potato Leek Soup

What Goes Well With Potato Leek Soup

With its thick texture, this healthy potato leek soup is substantial enough to serve as a stand-alone vegetarian main, or you could serve it with one of these options:

• Bread. You cant go wrong with a hunk of crusty bread or this Crock Pot Bread.
• Salad. A simple green salad like this Arugula Salad is all you need.

Wine Pairings For Potato Leek Soup:

• This soup would pair wonderfully with a Sauvignon Blanc, Pinot Gris or Chardonnay.
• If youre looking for a red option, go with a light-bodied variety like Pinot Noir or Beaujolais Nouveau.

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How Do I Add Egg To Soup Without Curdling

Occasionally, a soup recipe will call for beaten eggs as a thickening agent. Both whole eggs and yolks can be used. To avoid curdling the eggs, start by drizzling about 1/2 cup of the hot broth into the eggs, stirring vigorously while you pour. Then add the egg mixture to the soup and cook until thickened.

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What To Serve With Potato Leek Soup

Think of this potato soup as you would a potato side, but in liquid form. You don’t really need any more starch to round out the meal, but it is hard to resist dipping a slice of crusty bread in this soup.

Serve the soup as the starter to a steak dinner , or roasted chicken. The soup would go well with a side of greens , and/or a vinaigrette-tossed fresh salad.

Is Potato Soup Ok If Left Out Overnight

Soup Left Out Overnight: Is It Still Safe to Eat? According the expert McGee consulted, soup or stock left to cool overnight, then reboiled for 10 minutes and properly refrigerated in the morning is still safe to eat because it isnt cool long enough for the bacteria to germinate and reproduce up to dangerous levels.

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What Are Red Potatoes Good For

Naturally sodium free and high in potassium, red potatoes are a major contributor of maintaining a healthy blood pressure. In order to keep cells, nerves and body fluids in your body healthy, potassium is essential, and sodium is dangerous. Red potatoes have more potassium per serving that ANY OTHER fruit of vegetable.

Slow Cooker Creamy Cauliflower & Broccoli Soup

I have served the soup with croutons today, they are so incredibly easy to make. Using simply a piece or two of white bread. The more stale the better, and finely diced and cooked in a little butter on the stove top so easy!

If your bread is fresh, once diced pop it in the oven to dry for only a few minutes before pan frying. Pan frying is easier than cooking in the oven as you can manage and watch the colour the croutons take on.

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Tips To Make This Recipe

How To Freeze And Reheat Potato Leek Soup

You can easily freeze this soup. I recommend puréeing the soup until it’s completely smooth if you want to freeze it, as any chunks of potatoes in the soup will have a grainy texture once defrosted.

Sometimes there is separation in soup once you freeze and defrost it. If this happens to you, just purée the soup again until smooth.

Any way you make it, it’s simple, delicious, and satisfying. Enjoy!

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What Are Klondike Potatoes

Klondike Goldust Potatoes

Known throughout the fresh potato industry as the very best yellow potato available, the Klondike Goldust will simply amaze you. Its a perfect union with smooth yellow skin and vivid yellow flesh. Not to be outdone by the appearance, the dense flesh cooks to a wonderful buttery deliciousness.

Is Potato Leek Soup Good For You

What are the health benefits of Leek and potato soup? A great soup for your eyes, immune system, mood and heart. Whats so great about this soup is that its equally nice hot or cold. If you are going to have it cold add some cream, a chicken stock cube and a pinch of nutmeg to turn it into a vichyssoise.

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Light Potato And Leek Soup

Delicious and light blend of potatoes and leeks in a vegetarian broth.

Provided by jenPT

Steps:

• Slice leeks lengthwise and wash out any dirt between the layers. Chop and place in a large mixing bowl with garlic.
• Melt butter in a large soup pot over medium heat. Add leeks and garlic and cook, stirring frequently, for 5 minutes. Add potatoes, vegetable broth, Italian seasoning, and rosemary. Bring to a boil reduce heat and simmer for 20 minutes.
• Remove from heat and let soup cool briefly. Transfer mixture to a blender or food processor and puree in batches. Return soup to the pot and stir in half-and-half and season with black pepper. Reheat gently, about 5 minutes.

Nutrition Facts : Calories 275.1 calories, Carbohydrate 48.4 g, Cholesterol 16.8 mg, Fat 7 g, Fiber 6.2 g, Protein 6.4 g, SaturatedFat 4 g, Sodium 458 mg, Sugar 8.5 g

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• Pierce potatoes with a fork bake at 400° for 1 hour or until tender. Cool. Peel potatoes coarsely mash.
• Lightly spoon flour into dry measuring cups level with a knife. Place flour in a large Dutch oven gradually add milk, stirring with a whisk until blended. Cook over medium heat until thick and bubbly . Add mashed potatoes, 3/4 cup cheese, salt, and 1/2 teaspoon pepper, stirring until cheese melts. Remove from heat.
• Stir in sour cream and 1/2 cup onions. Cook over low heat 10 minutes or until thoroughly heated . Ladle 1 1/2 cups soup into each of 8 bowls. Sprinkle each serving with 1 1/2 teaspoons cheese, 1 1/2 teaspoons onions, and about 1 tablespoon bacon. Garnish with cracked pepper, if desired.

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Why Is My Potato Soup Slimy

If the potatoes are pulverized too thoroughly, they will leach gelatinized starch into the broth. This starch will bond with the broth, causing the body of the soup to become slimy. So if you do serve a potato soup chilled, you will find it necessary to adjust its consistency with additional liquid.

Lighter Potato And Leek Soup

From grandma, a wholesome Depression Era soup, without butter or cream. Takes a little longer to cook, but the flavors meld into an exquisite homemade light potato and leek soup you’ll make again and again. Garnish with nonfat sour cream if desired. Butter and cream lovers can add a swirl of cream and a pat of butter on top of their servings.

Provided by wamsley

Steps:

• Combine leeks and 3 tablespoons olive oil in a stockpot over medium-low heat. Saute until soft, about 15 minutes, adding more oil if needed. Sprinkle flour over leeks and mash in with a wooden spoon. Reduce heat to low and cook for 2 minutes.
• Slowly add 2 cups water, stirring constantly to create a roux. Slowly add 2 more cups water, stirring constantly. Stir in the remaining 2 cups water. Add bouillon cubes, sugar, chili-garlic sauce, and pepper. Increase heat to medium and stir occasionally until boiling.
• Add potatoes and reduce heat to a low simmer. Cook until potatoes are soft, 45 to 60 minutes, stirring every 10 minutes or so and scraping the bottom of the pot as needed. Puree soup with an immersion blender until smooth with some chunks remaining. Stir in milk to thin and heat until warmed through.

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Easily Adapt To Gluten Free Vegetarian And Vegan

Typically I make this soup on the stove top , but more recently Ive adapted it to my new Instant Pot®. If you dont have one, dont worry, you can achieve the same results with a good sturdy soup pot. So the pictures will show the Instant Pot®, but the recipe will include instructions for both stove top and pressure cooker.

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Potato Leek Soup Made Better

Todays recipe keeps what I argue are the best parts of potato leek soupthe humble vegetables and soothing, creamy texturebut is a world apart from the heavy-cream-laden iterations you may have tried.

The secret to a CREAMY potato leek soup is

CASHEWS.

Blending cashews into the soup gives it undeniable, craveable richness.

As in my Instant Pot Carrot Soup with Ginger, the cashews dont taste like nuts once they are added.

Rather, they turn into a cashew cream that makes soup satisfying without weighing it down.

This recipe makes clever use of the ingredients themselves and keeps the potato leek soup calories much lower.

Not only is this soup rich, creamy, and satisfying the cashews almost make the soup taste cheesy , despite the fact that it is made entirely without dairy.

At one point, I was spooning it luxuriously over a hunk of sourdough like it was a kind of cheesy artichoke potato dip. Y-U-M.

Does Tomato Paste Thicken Soup

Tomato paste is great as a thickening agent, but have no fear if you find yourself short on tomato ANYTHING. You can thicken your soup with: Cornstarch This works great to thicken a hot liquid, and you dont need to dissolve it beforehand. Just carefully sprinkle the cornstarch into the soup so it doesnt clump.

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What Is The Best Potato For Soup

ANSWER: Waxy potatoes or those called boiling potatoes stand up well in soups and stews. These have thin skin and are high in moisture and low in starch. Potatoes that are low-starch and high-moisture hold together better. Yukon Gold potatoes are on the medium-starch side and will hold their shape in soups.

Can You Freeze Leeks

Leeks do freeze well. As weve mentioned many times already, blanching is the key element. If you dont blanch your leeks, then you will notice the flavour degrade quite rapidly. If, however, you do blanch them, then youll find leeks freeze particularly well and will last for an extended period of time.

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Can You Freeze Potato Leek Soup

• You can freeze leek and potato soup for up to three months.

Unlike Rick, Potato Leek Soup might not be my favorite food of all time, but its definitely become one of my favorite soups to enjoy when its chilly and rainy outside. Do you have a favorite soup recipe that you love? Id love to hear in the comments below!

Potato Leek Soup A Brief History

Whenever Im exploring a new recipe, I love to learn about its origin, even for recipes as traditional as potato leek soup.

Consensus seems to be that the origin of potato leek soup is originally from Wales, though versions of it are popular across Europe , and for good reason.

Its an inexpensive, delicious meal and makes use of the potato, a hearty crop grown all throughout the world.

The primary ingredients are chicken broth, potatoes, leeks, and heavy cream .

In addition to Ireland, the U.K., and Romania, this soup is also popular in France .

When served cold, its called vichyssoise.

Admittedly, Ive never gotten into the cold versionthough I did sneak several bites of this soup cold out of the refrigerator on Tuesday night. Its so delicious, I needed a bite!

Now that weve covered the basics, lets make a healthy potato leek soup without cream that will put every version youve had up until this point to shame.

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Leek And Lima Bean Soup With Bacon

Fresh limas are at their peak from June to September, but dont let that stop you from making this delectable soup year-round. Thawed frozen beans substitute well for fresh. Be sure to puree the beans well for a truly creamy texture and top with bacon and sour cream for extra flavor.

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Is A Yukon Potato A Yellow Potato

Yukon gold, or yellow potatoes, are the all-rounder winners of the spud race. Easily identified by its smooth, slightly waxy skin, the Yukon gold is one of the most commonly found spud varieties. Its a pantry staple for its combination of starchy and waxy properties, which allows it to be well suited for most recipes.

Simple Ingredients For Potato Leek Soup

Its potatoes and leeks, guys. Thats pretty much it. Almost.

• russet potatoes
• heavy cream
• snipped chives for serving

Some recipes say simmer in water, some say chicken stock. Some add cream, some do not. I chose to make mine with homemade chicken stock. I almost always have some in my freezer and I really, really like it in soups ~ it just adds depth of flavor. That said, many soups can be made with just water for the liquid, I get that and have done that. But for this soup, the chicken stock adds needed something-something to the otherwise rather bland potatoes, producing a nice flavor profile with the leeks.

As far as cream, a little goes a long way in this soup. I whisked in a few tablespoons to finish it off. I really dont think you need a lot of cream, but certainly some to gild the lily. Ive also read about adding some buttermilk to the finished soup for added brightness and tang, I may try next time and see if I like that. But for now, just a little cream will suffice.

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Healthy Potato Leek Soup

This Healthy Potato Leek Soup uses fat-free Greek yogurt instead of heavy cream and doesnt skimp on the flavor! Shallots, saffron and cayenne are all used to spice up this creamy soup.

When Rick and I first started dating and I learned that Potato Leek Soup was not only one of his favorite soups, but also one of his favorite foods, I set myself out on a mission to create the most delicious bowl of it that I could.

I started playing around with some recipes Some were made creamy with heavy cream, others buttermilk, one even added in some crème fraiche. And, much to my surprise They all kept the ingredients really simple Potato, leek, cream, pepper and maybe a sprinkling of chives.

Now, Im no Potato Leek Soup expert, but I found most of them to be a bit boring. The most exciting of the recipes would throw in a little something extra Thyme, tobasco, cayenne

I wanted a bit more.

My version ups the flavorings a bit. Instead of just potato and leek, I threw some shallots in there too. They sweeten things up a bit and give an extra layer of flavor right from the get go. After that, I didnt want to get too complicated this is Potato Leek Soup after all I really wanted the potato flavor to shine through. But, for good measure, I threw in a pinch of saffron and a dash of cayenne Just for that little hint of something extra.