Zapisz A classic creamy soup featuring tender potatoes and leeks, simmered together for a comforting, gently flavored dish perfect for any occasion. This French-inspired recipe is a masterclass in turning humble ingredients into a velvety, sophisticated meal that warms the soul.
Zapisz The secret to this soup lies in the slow softening of leeks and onion in butter, which creates a sweet, fragrant base. By using Yukon Gold potatoes, you ensure a naturally buttery consistency that blends into a perfect purée, making every spoonful a delight.
Ingredients
- 3 medium leeks (white and light green parts only), thoroughly cleaned and sliced
- 2 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 3 medium Yukon Gold potatoes, peeled and diced (about 600 g)
- 2 cloves garlic, minced
- 4 cups (1 liter) low-sodium vegetable broth
- 1 cup (240 ml) whole milk or heavy cream
- 1 bay leaf
- 1 teaspoon salt, or to taste
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon ground nutmeg (optional)
- 2 tablespoons chopped fresh chives or parsley
- Drizzle of olive oil or swirl of cream (optional)
Instructions
- Step 1
- Prepare the leeks by slicing them lengthwise, then into thin half-moons. Rinse thoroughly to remove any grit.
- Step 2
- In a large pot, melt butter over medium heat. Add leeks and onion. Cook, stirring occasionally, until softened but not browned, about 7 minutes.
- Step 3
- Add garlic and cook for 1 minute until fragrant.
- Step 4
- Stir in potatoes, bay leaf, and vegetable broth. Bring to a boil, then reduce heat to a simmer. Cover and cook for 20–25 minutes, or until potatoes are very tender.
- Step 5
- Remove the bay leaf. Using an immersion blender, blend the soup until smooth and creamy. Alternatively, carefully transfer the soup in batches to a blender and purée, then return to the pot.
- Step 6
- Stir in milk or cream. Heat gently until warmed through, but do not boil. Season with salt, pepper, and nutmeg if using. Adjust seasoning to taste.
- Step 7
- Serve hot, garnished with chives or parsley and a swirl of cream or olive oil if desired.
Zusatztipps für die Zubereitung
For the best results, use a large soup pot and a high-quality immersion blender. Yukon Gold potatoes provide the creamiest texture, but Russets work well if you prefer a fluffier starch content. Always remember to remove the bay leaf before blending to keep the texture perfectly smooth.
Varianten und Anpassungen
For a vegan version, substitute butter with olive oil and use plant-based milk or cream. To add extra depth of flavor, stir in a splash of dry white wine after sautéing the leeks and onion. Non-vegetarians may enjoy topping their bowl with crispy bacon bits for a smoky contrast.
Serviervorschläge
Serve this soup hot, garnished with fresh chives or parsley. A final swirl of heavy cream or a drizzle of olive oil adds a professional touch and enhances the richness of the dish.
Zapisz This Potato Leek Soup is the perfect balance of nutrition and comfort. With only 260 calories per serving and 6g of protein, it is a wholesome choice that doesn't compromise on flavor or satisfaction.
Najczęściej zadawane pytania dotyczące przepisów
- → Jak przygotować pory do zupy?
Pory należy dokładnie umyć, przeciąć wzdłuż i pokroić w cienkie półksiężyce. Należy pamiętać o dokładnym płukaniu, ponieważ między warstwami często gromadzi się piasek.
- → Czy mogę użyć innych ziemniaków niż Yukon Gold?
Tak, można użyć odmiany Russet, jednak Yukon Gold zapewnia bardziej kremową konsystencję z powodu wyższej zawartości skrobi.
- → Jak zrobić wersję wegańską?
Wystarczy zastąpić masło oliwą z oliwek oraz użyć roślinnego mleka lub śmietany zamiast wersji nabiałowej.
- → Czy zupę można zamrozić?
Tak, zupa świetnie się mrozi. Należy jednak pamiętać, że po rozmrożeniu może wymagać lekkiego rozcieńczenia wodą lub mlekiem.
- → Jakie dodatki pasują do zupy?
Klasycznie podaje się z posiekaną szczypiorem lub pietruszką. Można też dodać chrupiący boczek, grzanki czosnkowe lub łyżkę śmietany na wierzch.