Soups Vegetarian Leek and Potato Soup by Alex Bayev April 26, 2020 Published: April 26, 2020Last Updated on March 26, 2023 3.8K views 3.8K 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 potatoes. 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 onions 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. Ingredients 🍲 — 200 g (7 oz) potatoes — 200 g (7 oz) onions — 750 g (1,7 lb) leek — 120 g (4 oz) butter — 1l vegetable broth (Heston’s vegetable broth or basic vegetable broth) — 100 ml (7 tbsp.) cream 30%+ fat — 50 ml (3,5 tbsp.) milk 1-2% fat — A few stalks of thyme, parsley, celery; — salt, pepper 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 (7 oz) 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 (1,7 lb) of leeks. Use a food processor if you have one ( and why did it occur to me only now?). Measure a 200 g (7 oz) of onion, peel it and slice into thin half-rings. 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 (4 oz) 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. 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 (7 tbsp.) of cream and 50 ml (3,5 tbsp.) 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. 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. Pin Recipe Print Recipe Courselunch, SoupCuisineFrench Cook Time15 minutes minutesTotal Time30 minutes minutes Servings4 Calories494kcal Ingredients Metric – US Customary200 g potatoes200 g onions750 g leeks120 g unslated butter1 l vegetable stock100 ml Heavy Cream50 ml milkfew stalks thyme, parsley, celerypinch saltpinch black pepper InstructionsWash 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. NutritionCalories: 494 kcal | Carbohydrates: 44 g | Protein: 6 g | Fat: 35 g | Saturated Fat: 22 g | Cholesterol: 100 mg | Sodium: 1061 mg | Potassium: 656 mg | Fiber: 5 g | Sugar: 13 g | Vitamin A: 4796 IU | Vitamin C: 36 mg | Calcium: 166 mg | Iron: 4 mg Pin7YumTweetShareTelegramVibeFlip7 Shares BudgetCreamFor beginnersFrenchLeekOne pot / One panPotatoesPuree soupSuper easySweetVegetables 3 comments chinnaddington December 18, 2020 - 10:12 am Thank you for this recipe! Can’t wait to try these! Reply A June 14, 2021 - 4:40 am Thank you for this recipe. I’ll try it now. Seems yummy. Reply Alex Bayev July 5, 2021 - 9:36 am Thanks for your comment! Reply Leave a Comment Cancel Reply Save my name, email, and website in this browser for the next time I comment. Recipe Rating Recipe Rating Δ You may also like Healthy Potato Soup Italian Chicken Tortellini Soup Curried Butternut Squash and Apple Soup Orange and Beetroot Soup Beer Soup White Onion Soup Ajo Blanco – Spanish cold almond cream soup Shrimp and Corn Soup Heston Blumenthal’s Mushroom Soup Raspberry gazpacho Alex Bayev Hi, I'm Alex Bayev, bayevskitchen.com founder and food blogger who is passionate about cooking and photography. Since starting my blog in 2015, I have been sharing simple yet elegant recipes made with high-quality ingredients that anyone can recreate at home. I believe that food has the power to create unforgettable experiences.