Creamy Leek Soup with Potatoes and Cream is one of the quick recipes with impressive results. In about 40 minutes the soup is ready and can be served. Its pleasant taste and creamy texture also make it loved by children.
Leeks are a vegetable that can be cooked in a variety of ways and pair well with this creamy soup. The color of the soup is lacquer, very luxurious and appetizing.
The French are famous Vichyssoise style dinner It is actually a cold potato soup with leeks and is prepared on the basis of chicken stock (pure chicken soup). In the case of this recipe, I turned the scales toward the leeks and added parsley root for added sweetness and aroma, according to savoriurbane.com.
Potatoes should be a special flour for mashing (so that the sticky soup does not come out). The cream I use for Cream of Leek with Potato Soup is sweet cream and has a delicate finish. 30% fat. So we are not talking about (fermented) sour cream for sarmale or papanași. You can also choose cream for cooking if it is natural and contains at least 30% fat – from La Dorna for example (excluding imitations such as Gran cucina etc.).
The liquid in which you will boil the vegetables should be pre-made chicken soup (see how it is prepared) or vegetable soup (see here), but there is no problem if you use hot water instead.
From the quantities below yield approx. 6 good servings of creamy leek soup with potatoes and cream.
1 kg of shallots (750 grams left after grooming), 400 grams of potatoes, 1 parsley root (optional but recommended), 50 grams of butter, 25 ml of oil (1 tablespoon), salt, pepper, 2 liters of chicken soup, vegetables or hot water, 200 ml sweet cream for whipped cream.
In addition to: simple or fragrant croutons, chopped vegetables (green parsley, onions, etc.)
How to prepare
Wash and peel the potatoes and parsley root. It gives the soup a pleasant aroma and a special sweetness. On the leeks, cut off the thick (not completely) dark green leaves, divide them in half lengthwise and wash the sample under a stream of cold water. Among the leek leaves we often find earth or small insects.
We cut the leeks into pieces 1-2 cm thick, cut the potatoes into cubes of 3 cm, and the parsnips in half and then into slices.
Choose a bowl that is roughly spacious. 4 liters in which the butter is melted with a tablespoon of oil – the latter prevents the butter from burning. The first thing that went into the pot was the parsnip because it has the longest cooking time. Add a pinch of salt and fry over low heat for 5 minutes, stirring occasionally to avoid burning.
Then add the shallots and sprinkle a little freshly ground black pepper and a pinch of salt. Fry for 3-4 minutes under the lid until softened.
The last additions were potatoes. Mix well in the saucepan and water the vinegar with 2 liters of hot liquid – chicken broth, vegetable broth or water. Turn the flame under the saucepan and leave everything to boil.
From now on, it won’t take long – approx. Creamy Leek Potato Soup is ready in 20 minutes. If you like thick cream soup, you can reduce the liquid even more by boiling.
Potatoes should be tested and if they are soft we can put out the fire. Before turning off the fire, put 200 ml of sweet cream for cream and let the soup boil for 1 minute over low heat.
Potatoes should be tested and if they are soft we can put out the fire. Before turning off the fire, I put 200 ml of sweet cream for the cream and let the soup boil for another minute over low heat.
Cream soup can also be filtered to make sure there is no fiber left from the parsnip or potato pieces. If you find it too thick, you can thin it out with hot soup. Seasoning is also corrected with salt and ground pepper.
Serve cream of leek with potato soup hot and cold at room temperature. I garnished it with chopped green parsley and some cheese-flavored toast.
Creamy leek soup keeps well for 3-4 days in the refrigerator and can be easily reheated in the following days.
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