Potato and Leek Soup
The French potage Parmentier and a British weeknight standby — leeks sweated slowly in butter, simmered with floury potatoes and blended to a pale, velvety soup.
Ingredients
Ingredients
- 500 g leeks (white and pale green parts), sliced
- 500 g floury potatoes, diced
- 40 g butter
- 1.2 l vegetable stock, hot
- 100 ml double cream
- to taste salt and white pepper
- 1 tbsp chives, snipped
Nutrition (estimated)
medium confidenceRecipe total: 1394 kcal · P 32.9g · C 164.9g · F 71.6g
Estimated from 6 of 7 ingredients
Approximate estimate, calculated from the ingredients.
Video
Steps
Steps
- 1Rinse the sliced leeks thoroughly to wash out any grit hidden between the layers, and drain well.
- 2Melt the butter in a heavy pot over medium-low heat, add the leeks and a pinch of salt, cover and sweat for 10–12 minutes, stirring now and then, until soft and sweet but not coloured — browned leeks make the soup grey and bitter.
- 3Add the potatoes and the hot stock, bring to the boil and simmer 20 minutes, until the potatoes break when pressed.
- 4Blend until smooth in short bursts — over-blended potato turns gluey.
- 5Stir in the cream, season with salt and white pepper and reheat gently.
- 6Serve sprinkled with the chives.
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Questions and answers
How long does Potato and Leek Soup take to make?
About 50 minutes: 15 min prep and 35 min cooking.
What ingredients do you need for Potato and Leek Soup?
7 ingredients: leeks, floury potatoes, butter, vegetable stock, double cream, salt and white pepper, chives.
How many servings does this Potato and Leek Soup recipe make?
4 servings. The servings buttons above the ingredients rescale every amount.
How many calories are in a serving of Potato and Leek Soup?
About 349 kcal, with 8.2 g protein, 41.2 g carbohydrate and 17.9 g fat. This is an estimate from the ingredients, not a lab analysis.
Which diets does this Potato and Leek Soup recipe suit?
It is vegetarian.
What cuisine is Potato and Leek Soup?
Potato and Leek Soup comes from French cuisine.
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