This is magic soup because with minimal effort you get a big reward. Everything gets put in a soup pot with some water. Voila, after about 30 minutes of simmering, a cozy and deeply flavorful soup appears.
Fresh dill compliments the creamy potatoes. A splash of wine and a pinch of nutmeg give the soup additional layers of flavor.
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Luscious Potato Leek Soup
- Total Time: 45 minutes
- Yield: Serves 6
- Diet: Vegetarian, Omnivore
Description
Creamy potatoes and leeks mingle with fresh dill and a hint of nutmeg in this quick and comforting soup. A splash of white wine adds depth.
Ingredients
- 4 large leeks, white and pale green parts, rinsed well and chopped
- 4 large baking potatoes, peeled and chopped
- 10 cups (2370 ml) of water
- 8 Rapunzel No Salt Vegetable Bouillon Cubes (see notes)
- 2 1/2 teaspoons of kosher salt
- 1/3 cup (80 ml) of dry white wine (optional)
- 1/4-1/3 cup (60-80 ml) of half and half or heavy cream
- 2 tablespoons potato starch mixed with two tablespoons of cold water to thicken the soup
- A little grated fresh nutmeg (optional but good)
- A handful of chopped fresh dill
- Couple of grinds of black pepper
Instructions
- Place the chopped leeks and potatoes in 10 cups of cold water with the salt and the bouillon cubes. Bring to a simmer, partially covered, for about ten minutes.
- Add the white wine. Bring back to a simmer, partially covered. Cook for another 20 minutes or until the potatoes are soft and the leeks are tender.
- Stir in the potato starch and water mixture.
- Turn off the heat.
- Stir in the half and half, chopped dill, grated nutmeg and a couple of grinds of black pepper.
Notes
- For a richer flavor, sauté the leeks in butter or olive oil for 5 minutes before adding them to the water.
- If you don’t have Rapunzel No Salt Vegetable Bouillon Cubes, substitute 8 cups of vegetable broth and adjust salt accordingly.
- To achieve a smoother soup, blend a portion of the soup with an immersion blender before adding the cream and dill.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: French-Inspired
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 250
- Sugar: 5
- Sodium: 400
- Fat: 12
- Saturated Fat: 7
- Unsaturated Fat: 4
- Carbohydrates: 35
- Fiber: 4
- Protein: 5
- Cholesterol: 15
Frequently Asked Questions
Do I need to peel potatoes for potato leek soup?
It depends on the potato variety and how smooth you want the final soup. Yukon Golds have thin skins that blend relatively smoothly, while russets have thicker skins that are better peeled before cooking.
How do I get a really smooth, creamy texture without adding a lot of cream?
Blend the soup thoroughly with an immersion blender or in batches in a standing blender, and make sure the potatoes are fully cooked before blending. Even a small splash of cream or a pat of butter stirred in at the end adds noticeable richness.
Should I use the dark green tops of the leeks or just the white and light green parts?
The white and light green parts are the standard choice because they are tender and mild. The dark green tops are tough and fibrous, though they can be added to a stock and removed before blending.
