If you like potato and leek soup that isn't bland, then this is the recipe you need to use. I will take you through the process of making a flavourful potato and leek soup recipe. You can use either a stick blender, blender, food processor, or even just a humble potato masher. This recipe does not call for one over the other, but I can give you tips for each of them.
How to make Potato and Leek Soup taste good?
Potato and leek soup is often thought of as quite bland due to the main ingredients: white potato and leek. Here are my top tips to increase the flavour:
Good Quality and Fresh Ingredients: Fresh potatoes and leeks will have the best flavour. I also recommend a good quality extra virgin olive oil and freshly cracked salt and pepper as this will amplify the flavour profile of the soup.
Season well: On the topic of salt and pepper, season well and season frequently. By seasoning throughout the cook, the flavours of the salt and the pepper won't overpower the potato and leek soup, but will bring out the flavours of the fresh produce.
Fresh herbs: If you have access to fresh herbs, add some before you blend or puree the soup. This adds another dimension and will have you going back for seconds and thirds. I would suggest either one, or a combination of: basil, chives or oregano. You could use dried herbs, however you will need to add a lot more.
Bacon: If you're a meat-eater, top the soup with some crispy bacon and blend the grease from cooking it, in with the soup.
Croutons: Some people say potato and leek soup can be a bit 'mushy'. If you're not a fan, I would suggest making some croutons to go on top. Check out my post on Truffle Croutons here for something a bit more fancy.
Fried Leeks: I made these as a little bit of an experiment as I had extra leeks leftover. And WOW! You definitely need to make this to add on top of your potato and leek soup recipe as it is next level delicious!
Leave it overnight: Soup recipes tend to taste better the day after you make them. This is because it has time for the flavours to fully immerse into the soup. I never actually eat soup on the same day I make it anymore because I have noticed such a large difference in flavour the day after.
Potato and Leek Soup without Stick Blender
Traditional recipes for potato and leek soup require the use of a stick blender. This is because you can control the amount you blend the soup ingredients together which is necessary to ensure the potatoes don't go all 'gluggy'. And there's also the benefit of being able to use the stick blender directly in the same pot you make the soup in.
However, I don't believe it is necessary. At the time I made this soup, I didn't actually own a stick blender so I decided to use a food processor. Since then, I have purchased this stick blender, and can highly recommend it! Here's some tips for using a food processor, blender and potato masher for a potato and leek soup.
Food Processor/Blender: These can be used pretty similarly with the potato and leek soup. You'll want to let the soup ingredients cool slightly before adding them to the appliance (you might need to do it in batches). Process/blend for a couple of seconds at a time and then check to make sure it hasn't gone 'gluggy'. You want to leave some texture.
This is the food processor I have. I've had it for over 4 years and it is good quality, reasonably priced, and comes with a food processor insert as well as a blender.
Potato Masher: Electrical appliances aren't accessible to a lot of people, but I bet most people have a potato masher of some description in their house (or even a fork). This method won't make the soup as smooth as using an electrical appliance, however it will combine the ingredients just enough for a chunky soup texture.
I recommend a steel potato masher as it will cut through the leeks a bit better than a plastic or silicone one.
Can you freeze Potato and Leek Soup?
You can freeze potato and leek soup for up to about 3 months. Here are some tips for freezing potato and leek soup:
- Cool the soup completely before freezing. This will help to prevent the soup from becoming watery when it thaws.
- Pour the soup into freezer-safe containers or bags. Be sure to leave enough headspace in the containers to allow for expansion when the soup freezes.
- Label the containers or bags with the date and contents. This will help you to keep track of how long the soup has been frozen.
- Freeze the soup flat. This will help to thaw the soup more quickly.
Check out some more freezing tips for soup on this post.
To thaw frozen potato and leek soup, simply place it in the refrigerator overnight. You can also thaw the soup in the microwave, but be sure to stir it frequently to prevent it from becoming too hot.
Once the soup has thawed, you can reheat it on the stovetop or in the microwave. Enjoy!
Recipe
Potato and Leek Soup with Truffle Croutons
Ingredients
- 2 tablespoon butter see note 1
- 4 cloves garlic crushed
- 2 leeks see note 2
- 1 kg white potatoes peeled and quartered
- 1 L vegetable stock
- ½ cup milk see note 3
- salt and pepper to taste
Truffle Croutons
- 2 slices bread
- 2 tbsp truffle extra virgin olive oil
- 1 tbsp rosemary dried
- salt and pepper to taste
Instructions
Potato and Leek Soup
- Melt butter in a large pot. Add garlic and leek and saute until soft (~5-7 minutes)
- Add potatoes and broth. Add a touch of salt and pepper. Turn heat up until simmering then place lid on and lower the heat.
- Simmer for 20-30 minutes until potato is soft and falling apart.
Stick Blender
- Turn the heat off the soup and blend directly in the pot. If you're using fresh herbs, add them in now. Blend until JUST combined to prevent the potato from going gluggy.
- Stir through milk and more S&P
Food Processor/Blender
- Let the soup cool for about 15 minutes before adding to the food processor or blender. Most appliances aren't built to blend really hot food so allowing it to cool will help increase the life of your appliance. If you're using fresh herbs, add them in now. Once added to the appliance, blend for a couple of minutes at a time and check the texture. Repeat until desired texture.
- Stir through milk and more S&P.
Potato Masher
- Turn the heat off the soup and mash directly in the pot. If you're using fresh herbs, add them in now.
- Stir through milk and more S&P
Video
Notes
- Wash the leeks thoroughly. Leeks can be sandy, so it's important to rinse them well. To do this, cut off the root end and slice the leek lengthwise. Then, rinse the leek under running water, spreading the leaves apart to get all the grit out.
- Remove the tough outer layers. The dark green leaves of the leek are tough and not edible, so you'll want to remove them. To do this, simply cut off the dark green leaves and discard them.
- Slice the leeks thinly. The leeks should be sliced thinly so that they cook evenly. You can use a knife or a mandoline to slice the leeks.
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