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Potato and Leek Soup

   

Potato and Leek Soup

I saw some fresh looking and cheap leeks at the supermarket the other day and since I still have a bag of potatoes in the fridge, I bought them to make this potato and leek soup. This soup is really really simple to make, and I like the fact that it does not require cream because the potatoes alone give the soup a nice creamy and chunky texture. So this soup is low fat and healthy! It is filling on its own and we had it as a meal with home made garlic bread toast.

Potato and Leek Soup

Ingredients
(Serves 2)

- 25g butter
- 1 large white/yellow onion, chopped roughly
- 1 large leek, sliced thinly (see cooking note 1)
- 5 garlic cloves, peeled and crushed
- 850ml clear vegetable or chicken stock
- 3 large potatoes (around 450g), peeled and then cut to small chunks
- 100ml white wine (optional)
- sea salt and freshly cracked black pepper
- chopped fresh parsley (for garnishing, optional)

Potato and Leek Soup (ingredients)
Ingredients: Potatoes, leeks, garlic and onions

Directions
1. Melt butter in large and deep saucepan. And the onions, leeks and garlic, and cook over gentle flame till the onions have just started to caramelised (soft, translucent, shrunken). This takes about 4 minutes or more.
2. Gradually stir in the stock. Add the potatoes and bring to the boil. Reduce heat, cover and simmer gently for about 20 minutes, until the potatoes are tender.
3. Process the soup in a food processor or blender. If you want some chunky potato bits, pulse for only a few seconds. If you want smooth and creamy soup, pulse for slightly longer.
7. Return the soup to the saucepan. At this point in time, your soup probably resembles more of puree than soup. Add hot water or soup stock (a little at a time, I added around 100ml) accordingly to get the consistency you like.
8. Stir in the wine if you are adding it, season with salt and pepper to taste. Warm through.
9. Ladle soup into serving bowls and garnish with chopped parsley. Serve with toast.

Cooking Note
1) To clean leeks, slice them half lengthwise, then wash thoroughly as there is soil trapped in between the leaves. Pat dry with kitchen paper towels and slice thinly.

Potato and Leek Soup

                                           

Leave a Comment





62 Responses to “Potato and Leek Soup”

  1. daphne — May 5, 2010 @ 11:22 pm

    very very satisfying and warm! I love potato and leek soup as it has such a mild but creamy taste to it. And what a bargain as well!

    Reply

  2. gaga — May 6, 2010 @ 12:32 pm

    Mmm, I love leeks. This soup looks so tasty.

    Reply

  3. 3hungrytummies — May 6, 2010 @ 3:35 pm

    This is a favourite at the tummies! Beautiful presentations!

    Reply

  4. What a lovely velvety soup (and no cream so I’m considering it healthy!). Perfect comfort food. Thanks for sharing what looks to be something very yummy ;~)

    Reply

  5. Stella — May 7, 2010 @ 9:53 am

    Hey Wiffy! Now this looks like something I can make! Leeks look nice around here lately. Your photos are so beautiful as always too…they make me want a bowl now!

    Reply

    • wiffy replied: — May 7th, 2010 @ 11:11 am

      I guess it’s the leek season now. They are plentiful, cheap and fresh :up:

      Reply

  6. amli — May 12, 2010 @ 1:00 am

    Hi Wiffy. i’m still in my infancy stage for cooking, so there’s alot of things for me to know and learn. As i’m not a particular fan of garlic, would the taste of garlic be strong if i add it in?

    Reply

    • wiffy replied: — May 12th, 2010 @ 6:21 am

      hmm I personally don’t find the garlic taste strong but why don’t you omit it since you don’t really like it :)

      Reply

  7. evelyn — May 12, 2010 @ 3:55 pm

    Hi, I don’t have yellow or white onion but only shallot. Do you think I can use it to make this soup?

    Reply

    • wiffy replied: — May 15th, 2010 @ 5:44 pm

      Hi evelyn, I think you can try with shallot (maybe around 8-10) … you can even omit the onions all together.

      Reply

  8. evelyn — May 16, 2010 @ 11:42 pm

    Thanks. I did went to buy onions instead. I omit the wine becos I’m cooking for my 2yo boy also. But the soup ..mmm.. not nice. I failed! :(

    Reply

    • wiffy replied: — May 16th, 2010 @ 11:51 pm

      Oh how come? :O what chicken stock you used?

      Reply

  9. evelyn — May 17, 2010 @ 6:03 pm

    I use chicken breast to boil and make it as the stock.

    Reply

    • wiffy replied: — June 18th, 2010 @ 8:30 pm

      I think maybe the stock is not rich enough. Usually home made chicken stock need to brew for quite long. I’m using Heinz carton chicken stock when I’m busy :)

      Reply

  10. Jemma — June 18, 2010 @ 7:46 pm

    Hiya,

    Probably a very dim question but after I make this, can I just pop it in some tupperware and reheat it later during the day?

    Thank you! x

    Reply

    • wiffy replied: — June 18th, 2010 @ 8:32 pm

      You’re going to reheat it in the microwave oven? I’m not sure if tupperware is microwave safe, if it is you can pop it in the microwave (undo the lid and cover partially, leaving a bit of opening) for about 2 minutes or till warm. Hope this answers your question :)

      Reply

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