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Vegetarian Leek and Potato Soup

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Many of you know the classic French recipe of onion soup. The one which is traditionally served with croutons and cheese. It has a sweet, rich flavor that you definitely can’t associate with an onion. Caramelization unbelievably changes the taste and makes it completely different from the typical and boring onion taste everyone is used to. This recipe is about an onion soup too, but a different one.

We’ll cook it with a leek and potato. The recipe is pretty different from a French onion soup, actually it’s a completely different dish with a few similarities.

Firstly, the foundation of both soup is onion but different kinds. Secondly, while preparing, taste significantly changes, sharpness and bitterness replaces with sweetness and cream flavor.

The soup is very light however filled with interesting taste combinations. And despite almost 100% vegetable foundation, it is very hearty. You can exclude milk and cream, if you want or depending on your personal views.

What you need to cook Leek and Potato Soup? 🍲

Ingredients

— 200 g potatoes

— 200 g onions

— 750 g leek

— 120 g butter

— 1l vegetable broth

— 100 ml cream 30%+

— 50 ml milk 1-2%

— A few stalks of thyme, parsley, celery;

— salt, pepper

Equipment

How to Make Veggie Leek and Potato Soup: step-by-step instruction 🍽️

Step 1. Prepare the ingredients

Wash the onion (cut in half lengthwise and hold it under the running water for a while. Remember, the dirt often hides among the green leaves).

Wash and peel 200 g of potatoes.

Cut the Potatoes for Leek and Potato Soup
Cut potatoes into thin slices, put into a strainer and wash under the running water for a couple of minutes. And now some routine work with a knife: cut into thin slices all 750 g of leeks. Use a food processor if you have one ( and why did it occur to me only now?).

Measure a 200 g of onion, peel it and slice into thin half-rings.

Cut the onions for Leek and Potato Soup
Measure 1l of vegetable broth into a small pot and put it to warm up on a small fire.

STEP 2. PREPARE THE FOUNDATION OF THE SOUP (POTATO, ONION, LEEK)

Melt 120 g of butter in a large stew pot or a saucepan.

Melting Butter in the Pan for Leek and Potato Soup
Add sliced potato and onion. Cook it for 10 minutes stirring from time to time.

Add all sliced leek and cook stirring for another 5-7 minutes. When the leek becomes mild, shrinks, and there would be no smell of fresh leek – move on to the next step.

Cooking the Leek for Leek and Potato Soup

Meanwhile, find a minute to make a bouquet garni. Take a few stalks of parsel, thyme, one stalk of rosemary and tie them up.

STEP 3. ADD A BROTH, LET IT BREW WITH A GARNI AND MASH IT.

To the pot with simmering ingredients pour warm broth, put a garni bouquet, boil and then turn down the fire.

After that pour 100 ml of cream and 50 ml of milk. Cover the pot and cook for another 10 minutes.

Cooked Leek and Potato Soup
Take out a garni bouquet and mash the soup. I recommend doing it with a high-power stationary blender in order to get a perfectly smooth creamy texture. You can also use a hand blender, but it’ll take a bit more time.

Veggie Leek and Potato Soup in the bowl

 

Vegetarian Leek and Potato Cream-Soup

5 from 1 vote
The soup is very light however filled with interesting taste combinations. And despite almost 100% vegetable foundation, it is very hearty. You can exclude milk and cream, if you want or depending on  your personal views.
Vegetarian Leek and Potato Soup easy to make step-by-step recipe
Courselunch, Soup
CuisineFrench
Cook Time15 minutes
Total Time30 minutes
Servings4
Calories494kcal

Ingredients

  • 200 g potatoes
  • 200 g onions
  • 750 g leeks
  • 120 g unslated butter
  • 1 l vegetable stock
  • 100 ml Heavy Cream
  • 50 ml milk
  • few stalks thyme, parsley, celery
  • pinch salt
  • pinch black pepper

Instructions

  • Wash the onion (cut in half lengthwise and hold it under the running water for a while. Remember, the dirt often hides among the green leaves)
    Wash and peel 200 g of potatoes.
  • Cut potatoes into thin slices, put into a strainer and wash under the running water for a couple of minutes. And now some routine work with a knife: cut into thin slices all 750 g of leeks. Use a food processor if you have one ( and why did it occur to me only now?). 
    Measure a 200 g of onion, peel it and slice into thin halfrings.
    Measure 1 l of vegetable broth into a small pot and put it to warm up on a small fire. 
  • Melt 120 g of butter in a large stew pot or a saucepan.
    Add sliced potato and onion. Cook it for 10 minutes stirring from time to time. Add all sliced leek and cook stirring for another 5-7 minutes. When the leek becomes mild, shrinks, and there would be no smell of fresh leek - move on to the next step. Meanwhile, find a minute to make a bouquet garni. Take a few stalks of parsel, thyme, one stalk of rosemary and tie them up. 
  • After that pour 100 ml of cream and 50 ml of milk. Cover the pot and cook for another 10 minutes. 
  • Take out a garni bouquet and mash the soup. I recommend doing it with a high-power stationary blender in order to get a perfectly smooth creamy texture. You can also use a hand blender, but it’ll take a bit more time. 

Nutrition

Calories: 494kcal | Carbohydrates: 44g | Protein: 6g | Fat: 35g | Saturated Fat: 22g | Cholesterol: 100mg | Sodium: 1061mg | Potassium: 656mg | Fiber: 5g | Sugar: 13g | Vitamin A: 4796IU | Vitamin C: 36mg | Calcium: 166mg | Iron: 4mg
Tried this recipe?Mention @bayevskitchen or tag #bayevskitchen!
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