Hearty Potato and Leek Soup
Equipment
- Blender or immersion blender
- Sieve
- Soup terrine or serving bowls
Ingredients
- 1 ½ liters vegetable or chicken broth
- 1 ½ kg potatoes peeled and diced
- 4 large onions chopped
- 3 leeks white and light green parts only, sliced
- 50 g fat butter, olive oil, or vegetable oil
- 50 g fresh parsley chopped
- Salt pepper, nutmeg to taste
- Fresh thyme bay leaf
- A pinch of ground cloves
Instructions
- In a large pot, heat the fat over medium heat.
- Add the chopped onions and cook until softened and translucent.
- Pour in the broth and add the fresh thyme, bay leaf, and ground cloves.
- Season with salt, pepper, and a pinch of nutmeg.
- Clean and peel the potatoes.
- Wash them and cut them into chunks of approximately 2 cm.
- Clean and slice the leeks.
- Add the diced potatoes and sliced leeks to the pot with the broth.
- Cover the pot and let it simmer until the vegetables are tender, about 20-25 minutes.
- Once the vegetables are cooked, remove any whole herbs (such as thyme sprigs or bay leaf) from the pot.
- Using a blender or immersion blender, puree the soup until smooth.
- Alternatively, pass the soup through a sieve for a silky texture.
- Pour the soup into a soup terrine or serving bowls.
- Garnish the soup with chopped fresh parsley before serving.
Notes / Tips / Wine Advice:
Wine Advice:
Pair this comforting soup with a light-bodied white wine such as Pinot Grigio or a crisp, dry Riesling. These wines will complement the earthy flavors of the potatoes and leeks without overpowering the dish. Alternatively, a light-bodied red wine like Beaujolais would also pair well.Nutritional Information
Calories: 270 kcal | Carbohydrates: 50 g | Protein: 6 g | Fat: 6 g | Fiber: 7 g | Sugar: 6 g
