Alison Roman’s home movies served as inspiration for this recipe, which was adapted and improved upon for the weekend’s simple and yet nutritious lunch. Over the weekend, I decided to make her notorious Potato Leek Soup because I had purchased a large number of fresh leeks from the grocery.
Here is the link for Alison Roman’s #PLS recipe.
Why You Should Try Potato Leek Soup
Potato and leek soup, as the name suggests, is a soup cooked using potato and leek as the primary ingredients. An appetizer or main course can be served with this dish. Bread or crackers are commonly used to scoop up the soup and savor the flavors.
Soup made with potato and leek has numerous health benefits. There are high quantities of vitamin A, vitamin B6, folate, manganese, and folic acid. As an added bonus, it’s high in protein and fiber, making it a good choice for those who are trying to slim down or simply want to eat something nutritious.
Ingredients
- 2 tablespoons unsalted butter
- 3 – 4 medium-sized waxy potatoes, sliced
- 2 leeks, rinsed thoroughly, and chopped
- 2 bouillon cubes of vegetable stock or 2 cups vegetable broth
- 4 cups of water
- 1 tablespoon of sour cream
- 1 tablespoon white wine vinegar
- 1 teaspoon salt
- 1/4 teaspoon black pepper
(Optional)
- 2 tablespoons sour cream, per serving
- 3 spring or green onions, thinly sliced
- fresh dills
- thyme sprigs
Method
- In a large, heavy-bottomed Dutch oven pot, heat the olive oil over medium-high heat until shimmering. Season with salt and pepper after adding the chunks of potato and leeks.
- Allow 5 to 8 minutes, stirring regularly, with medium-low heat until the leeks are brilliant green and have just started to sweat, stirring occasionally. Bring the water, bouillon (or vegetable broth), and salt and pepper to a simmer. Simmer for 30–40 minutes, or until the liquid has been reduced a little and the potatoes are almost completely falling apart. Allowing a little encouragement from your wooden (or whatever) spoon, smush the tender potatoes, even more, causing them to crumble even more.
- Soup will thicken and will be creamy. Even the potatoes will have a nice, uneven chunky texture.
- Simmer for another minute or two after adding the sour cream and vinegar (adding the sour cream later in the cooking process keeps the sour cream flavor “fresher” and avoids any curdling from occurring). Season with salt, fresh cracked pepper, and even a splash of vinegar if desired.
- Pour the soup into a bowl and top with additional sour cream. Sprinkle the scallion and fresh dill on top of the soup, then season with additional black pepper to taste.
Prep Time: 15 minutes
Cooking Time: 30 minutes
Yield: 2 servings
The Easiest Way to Clean Leeks
Properly cleaning leeks takes less than ten minutes, but it’s an important step in making potato leek soup because, without proper cleaning, you’ll get sandy soup. To clean leeks, wash them thoroughly in running water. Then cut the leeks into halves lengthwise and remove the tough outer layer. Slice each half lengthwise again. Dry the leeks completely on paper towels. Store the cleaned leeks in the fridge covered with plastic wrap or wax paper.
The Best Potatoes for Potato Leek Soup
Potatoes come in three types: waxy, starchy, and all-purpose. Waxy potatoes are ideal for mashed potatoes, potato salads, and casseroles because they have a low starch content and a smooth, creamy texture. Starchy potatoes include Idaho and Russets, which hold up well when cooked. You can use either Yukon Gold or Russet potatoes for making this soup. Yukon Golds will result in a creamier texture, and for this reason, I recommend them over Russet Potatoes, but both will work fine.
What to Serve with Potato Leek Soup
Consider this potato soup to be similar to a potato side dish but in a liquid form. It is difficult to refrain from dipping a slice of crusty bread into this soup, even though you don’t really need any more starch to round out the meal.
Delicious potato leek soup served as a starter to roasted chicken with lettuce salad served as an appetizer is a must-try. This is a delicious soup to serve as a starter for a meal when you want something light and healthy to start with.
