Best 2 Golden Leek And Potato Soup Recipes

Indulge in a culinary journey with our Golden Leek and Potato Soup, a comforting and creamy delight that embodies the essence of hearty goodness. This delectable soup is not only a feast for the taste buds but also a symphony of colors, textures, and flavors. As you embark on this culinary adventure, you'll discover a symphony of flavors and textures that will tantalize your senses and warm your soul.

In addition to the classic Golden Leek and Potato Soup, this article offers a delightful array of variations to satisfy every palate. Dive into the creamy depths of the Creamy Cauliflower and Leek Soup, where the delicate sweetness of cauliflower harmonizes with the earthy notes of leeks. Embrace the vibrant hues of the Sweet Potato and Leek Soup, where vibrant orange hues dance alongside aromatic leeks. For those seeking a touch of spice, the Spicy Leek and Potato Soup ignites the senses with a fiery kick, while the Vegan Leek and Potato Soup caters to plant-based preferences with its rich and flavorful broth.

Each recipe is meticulously crafted with detailed instructions, ensuring that even culinary novices can recreate these culinary masterpieces. Immerse yourself in the world of leek and potato soups and discover a new favorite that will grace your table for generations to come.

Let's cook with our recipes!

GOLDEN LEEK AND POTATO SOUP

Golden Leek and Potato Soup image

Most potato leek soups are smooth, creamy and decidedly on the richer side. This one doubles the ratio of leeks to potatoes, giving you something sweeter, chunkier and homier, brimming with soft pieces of potato and browned slivers of leeks. A tablespoon or two of heavy cream, drizzled into the soup just before serving, is an optional luscious touch.

Provided by Melissa Clark

Categories soups and stews, appetizer

Time 1h15m

Yield 6 servings

Number Of Ingredients 13

Ingredients

2 1/2 pounds leeks, white and light green part only
2 bay leaves
4 large sprigs fresh thyme
4 large sprigs fresh sage
4 large sprigs parsley, and chopped leaves for garnish
1 large handful celery leaves (optional)
4 tablespoons unsalted butter or extra-virgin olive oil
2 garlic cloves, peeled and very thinly sliced
8 cups vegetable stock or water
1 tablespoon kosher salt, more to taste
1 teaspoon black pepper, more to taste
1 3/4 pounds Yukon Gold potatoes, halved and thinly sliced
Heavy cream, for serving (optional)

Steps:

Halve the leeks lengthwise and rinse away any grit. Thinly slice the leeks crosswise. In a small square of cheesecloth, tie together bay leaves, thyme, sage, parsley and celery leaves if using.
Melt the butter or heat the oil in the bottom of a large pot over medium-high heat. Stir in the leeks and cook, stirring frequently, until leeks are soft and dark golden brown, 10 to 15 minutes. Stir in the garlic for the last 3 minutes of cooking.
Stir in stock or water, the sachet of herbs, the salt and pepper. Bring to a boil over high heat, then reduce immediately to medium-low; simmer for 5 minutes.
Add the potatoes and simmer soup until potatoes are very tender and falling apart, about 45 minutes. Taste and adjust seasoning. If desired, drizzle a small amount of cream into each bowl when serving, and top with parsley for garnish.

Nutrition Facts : @context http, Calories 315, UnsaturatedFat 3 grams, Carbohydrate 56 grams, Fat 9 grams, Fiber 10 grams, Protein 7 grams, SaturatedFat 5 grams, Sodium 1037 milligrams, Sugar 9 grams, TransFat 0 grams

GOLDEN LEEK AND POTATO SOUP

Golden Leek and Potato Soup image

Number Of Ingredients 12

Ingredients

2.1/2 pounds Leeks, white and light green part only
2 Bay leaves
4 large sprigs fresh thyme
4 large sprigs fresh sage
4 large sprigs fresh parsley, and chopped leaves for garnish
1 large handful celery leaves (optional)
4 tablespoons unsalted butter
2 garlic cloves, peeled and very thinly sliced
8 cups vegetable stock
1 tablespoon salt
1 black pepper
1.3/4 pounds Yukon gold potatoes, halved and thinly sliced

Steps:

Halve the leeks lengthwise and rinse away any grit. Thinly slice the leeks crosswise. In a small square of cheesecloth, tie together bay leaves, thyme, sage, parsley and celery leaves if using.
Melt the butter or heat the oil in the bottom of a large pot over medium-high heat. Stir in the leeks and cook, stirring frequently, until leeks are soft and dark golden brown, 10 to 15 minutes. Stir in the garlic for the last 3 minutes of cooking.
Stir in stock or water, the sachet of herbs, the salt and pepper. Bring to a boil over high heat, then reduce immediately to medium-low; simmer for 5 minutes.
Add the potatoes and simmer soup until potatoes are very tender and falling apart, about 45 minutes. Taste and adjust seasoning. If desired, drizzle a small amount of cream into each bowl when serving, and top with parsley for garnish.

Tips:

Choose the right potatoes: For a creamy soup, use starchy potatoes like russets or Yukon Golds.
Sauté the leeks and garlic: This step brings out their flavor and sweetness.
Use vegetable broth: This gives the soup a rich flavor without being too heavy.
Season to taste: Add salt, pepper, and other seasonings to your liking.
Garnish with fresh herbs: This adds a pop of color and flavor.

Conclusion:

Golden leek and potato soup is a hearty, flavorful soup that's perfect for a cold day. It's easy to make and can be tailored to your liking. With its creamy texture, savory flavor, and healthy ingredients, this soup is sure to be a hit with everyone at the table. So next time you're looking for a comforting and delicious soup, give this golden leek and potato soup a try.