Potato and Leek Soup
Vegetable Soup Potato leek soup is a light soup that can be prepared from freezer to table in under 2 hours. It's easy to prepare ahead of time and refrigerate or freeze for later use.
Before you start
A quick setup makes the method easier to follow and keeps important steps from being missed.
Preparation checklist
- Read all 8 method steps from beginning to end.
- Measure and arrange all 12 listed ingredients.
- Set aside about 120 minutes, based on the time recorded by the source.
Useful preparation guidance
Read the complete method before starting so ingredients and equipment are ready when needed.
Measure and prepare every ingredient before applying heat or beginning time-sensitive steps.
Use the method's visual and texture cues, because cookware and heat levels can vary between kitchens.
General kitchen guidance; no recipe-specific claim has been added.Method
- 01
In a large, heavy soup pot, heat the olive oil over medium heat and add the onion and leeks. Cook, stirring occasionally, for about 5 minutes until soft, .
- 02
Add ½ teaspoon salt and the garlic. Cook, stirring constantly, for 1 minute or until the garlic is aromatic.
- 03
Add the potatoes, stock, leek green, bay leaf, and parsley/thyme bundle. Bring to a simmer, and season with salt to taste.
- 04
Cover and cook for 45 minutes on low heat.
- 05
Add the lettuce, and simmer for another 15 minutes. The potatoes should be completely soft and fall apart when you press them.
- 06
Blend the soup until smooth with an immersion blender, blender, or food processor fitted with the steel blade (working in stages and covering the blender lid or food processor with a kitchen towel to keep the hot soup from spilling). If you want the soup to have a smoother, silkier texture, strain it through a medium sieve.
- 07
Return the soup to the boil, and season with salt and freshly ground pepper to taste.
- 08
Serve.
Ready to serve
Serve the dish as directed and enjoy it while it is at its best.
Bon appétit — enjoy your meal!Source & licence
This recipe was adapted and reformatted from Wikibooks Cookbook . Text: CC BY-SA 4.0. Image: CC BY-SA 2.0, credited to cyclonebill from Copenhagen, Denmark; view original image record .
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