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THE BEST LEEK AND POTATO SOUP

To make this classic winter comfort food all you need is just  a bunch of  ingredients:

potatoes
leeks
fresh herbs (rosemary, bay and thyme)
garlic
vegetable broth
extra-virgin olive oil ( or butter)
toasted hazelnuts
fresh milk

Using the right ingredients is crucial for making the most delicious leek and potato soup recipe.

Opt for organic ingredients whenever possible, don’t skip on the fresh herbs, and use high-quality extra-virgin olive oil (which is an even better option than butter if you ask me).

For best results, I recommend using Ratte, Yukon Gold or the UK-loved Maris Piper potatoes.

They all have a moist and fluffy texture, and a hint of sweetness flavour, which pairs perfectly with the delicate aroma of the leeks.

You can totally omit the toasted hazelnuts if you like, but since they take just 3 minutes to make, why not giving it a try? They add such an extra special flavour to the soup, which makes it even more interesting and puts any other soup to shame.
How To Make Leek and Potato Soup
Now, let’s talk about how beautifully mess-free this dish comes together. Really, it couldn’t be simpler to make.

Start by heating the extra-virgin olive oil in a large saucepan, then add leeks, garlic and potatoes, and stir-fry, stirring occasionally for about 5 min, Then fold the fresh herbs and season to taste.

Pour in the vegetable stock, cover with a lid (but not entirely so that the steam can escape gently) bring to the boil. Lower the heat and simmer until the veggies are tender and cooked through.

In the meantime, heat a large skillet and toast the hazelnuts for about 3-5 mins, until lightly browned, then cut into halves and set aside until ready to serve.

Remove the bay leaves, rosemary and thyme sprigs from the pot, together with a handful of leeks and potatoes.

Finely chop the reserved crispy leeks and cut the potatoes into tiny cubes, and set aside until needed.

Adjust seasoning, pour in the hot milk, then blend until smooth using a hand-held immersion blender.

Divide the soup into bowls, and top each one with chopped leeks, 3-4 potato cubes, chopped hazelnuts and extra rosemary and thyme leaves.

Season with extra white pepper (or black pepper if you like) if desired, and serve straight-away, nice and hot!

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