Subscribe for all the best recipes, tips & weekly email support from a lifetime WW! This inseparable combo is intensified with a delicious chicken stock (if … Add the leeks and onion, and cook for about 10 minutes until the leeks soften. * Percent Daily Values are based on a 2000 calorie diet. As soon as you go down the route of frying the onions in oil, you've missed out on that beautiful creamy, indulgent feel to the soup, and quite frankly, no one wants a leek and potato to be too watery, do… https://www.thespruceeats.com/potato-leek-soup-recipe-1375808 Tip: Make sure to keep an eye on the temperature so they don’t burn. 1 large white onion 2 sticks of celery 4 medium leeks a knob of butter olive oil 1.5 litres chicken stock, preferably organic 3 potatoes a small bunch of fresh thyme 150ml creme fraîche Make this vegan by subbing in veggie broth! Just look at that list of ingredients! They’ll last 2-3 days in the fridge. Leftovers will last 3 months. Absolutely! Potato and Leek Soup can be stored in an airtight container in the fridge for 2-3 days. Add sweet potatoes, salt, and cayenne; mix well. This easy recipe for potato, leek, and celery root soup is great served warm on cool days or chilled on warm ones. Also, after removing the root end, use just the white part and a hint of the pale green leek for the soup. Once warm, stir in the cream. In a large soup pot, add the oil and butter, and saute the leeks and garlic with a pinch of salt and pepper. If you are serving this soup for a special occasion and want to be really decadent replace the milk with single or double cream to give a rich silky texture. There’s just something about warm pureed soup that is so soothing, fulfilling and tasty. I know some nay-sayers will claim this bowl of happiness and warmth is not a meal, but I beg to differ. Wash leeks carefully and coarsely slice them. *These statements have not been evaluated by the Food and Drug Administration.Essential oil products are not intended to diagnose, treat, cure or prevent any disease. I often make a double batch of this and freeze some for later. A classic soup, simply done, this leek and potato recipe is easy to prepare and takes less than 1 hour from stovetop to dining table. There is nothing better on a chilly, damp day than a steaming bowl of potato leek soup; and conversely, few things are as delicious and refreshing on a hot, sweaty day than a bowl of ice cold vichyssoise. I did take the liberty of subbing heavy cream for the milk and threw in some sprigs of thyme. This soup, loaded with potatoes and leeks, then blended to a creamy and hearty consistency, will be guaranteed to have everyone at the table satisfied after they enjoy a bowl. They’ll last 2-3 days in the fridge. Leeks can be very sandy and need to be washed well. My goal when I’m making a pot of soup is not just great flavor, but ensuring that it’s filling as well. Blend, and voil à! 10 bahan. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts. The dark green portion is too tough and should be used only for making stock or discarded. Other ingredients… Transfer the blended potato and leek soup (without the cream) to an airtight container in the freezer. 2. Add the vegetables, including the garlic, and stir over a gentle heat for 10 minutes or until the vegetables are soft. Add the leeks and onion and cook for about 10 minutes until the leeks ore softened, but not browned, stirring occasionally. In a medium Dutch oven melt the butter over medium heat. Learn how your comment data is processed. Glorious leek and potato soup. One Pot Cheesy Chicken Broccoli Rice Casserole. Serve as is or use a blender to puree until creamy. The key to a great tasting leek and potato soup is, in my opinion, butter. If you have lots of leftovers, you can keep the soup in the pot you made it in with a lid. Simmer: Now we bring it all together by adding the potatoes, herbs, bay leaves, liquids and salt, let simmer for 15 minutes.Will be ready when potatoes are soft and tender. Your email address will not be published. This Skinny Potato Leek soup from Jamie Oliver is easy, healthy and delicious with just 181 calories, *3 Weight Watchers Freestyle SmartPoints! Advertisement. Add the broth and potatoes to the vegetables in the pot, give everything a stir and bring to a boil over high heat. If you can’t find celery root, add an extra potato and a couple of stalks of celery as a substitute. Can you freeze potato and leek soup? Remove the thyme and bay leaf and allow the soup to cool slightly before puréeing in batches in a food processor. Potato Leek Soup. LEEK POTATO SOUP BY DISHA LAHORI Leek soup is a soup based on potatoes, leeks, broth, and heavy cream. I didn’t even have to go to the grocery store to make this soup, and I bet you won’t either. This Potato Leek Soup is a creamy blended soup that will fill you right up made with staples from your kitchen. A classic skinny soup that is usually eaten hot, but is surprisingly good when eaten cold with a squeeze of fresh lemon juice and dollop of plain yogurt on a hot summer day. 1. Cover and cook over a very low heat for about 10 minutes, stirring often. 20 minutes, or until the potato is tender. Slowly sprinkle flour into soup and stir so it doesn't clump Cook for 2 minutes until soup thickens Reduce heat to low and add green onions and cream. Potato leek soup is a classic soup that our family has made for generations. Reduce the heat and simmer, covered, until the potatoes are tender, about 10 minutes. Add onions, garlic, and leeks. Absolutely! 2. You can also keep this soup in the freezer. Remove the pan from the heat and season to taste with salt and pepper. 6 Warm & Slimming Soups with WW 6 SmartPoints or Less ». Freezing Instructions: You can freeze leek and potato soup for up to 3 months, but don't add the cream. Add the broth, diced potatoes, bay leaf, salt and pepper. Produce. Your kitchen, your rules. The key is to just omit the cream when you make the soup. Storing Potato and Leek Soup in the Fridge. Food that is from cultures and cuisines across the world has always been a staple of the blog. Not sure why I don’t make it more often! I don’t think I can enjoy a bowl of soup without some good bread to accompany it. Reduce the heat to low simmer and cook for 20 minutes or until the potatoes are cooked through and are fork tender. This site uses Akismet to reduce spam. Serve with a dollop of sour cream if preferred. A luxury version of Leek and Potato Soup. Follow on… Put a large saucepan on medium-high heat and add the olive oil. Notify me of followup comments via e-mail. Topped with crumbled bacon and chives and served with some beer batter bread. Instagram. Pack your soup with veggies or meats like these: You know me! Sweat vegetables for 5 minutes. How to make potato leek soup. Just sauté some leeks and onions, add broth and potatoes and simmer till tender. Looking for more recipes? In fact, this soup tastes even better the next day once the flavors have had a chance to hang out. This potato and leek soup without cream freezes exceptionally well though (as well as any other cream soups made without the cream). Resep oleh Kendra Fay. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts. I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Potato leek soup. Reheat in the microwave, or over medium heat on your stovetop. Keep scrolling for to the recipe card for the full list of ingredient amounts and instructions or click the “Jump to Recipe” button at the top of the page! By Chef John. You can also subscribe without commenting. Thaw in the fridge overnight or warm from frozen on the stovetop. Found this in an article about Jamie Oliver in the Jan/Feb 2010 Cooking Light, and I'm posting for safekeeping! All STEP 2 Add the celeriac, mixed herbs and potatoes, and cook for another 2 minutes. Great for a fast dinner or an appetizer to start off a gorgeous meal with guests. I am such a big fan of soups! Heat a heavy-based saucepan and melt the butter. One of my very favorite soups. Reheat in the microwave, or over medium heat on your stovetop. I usually rinse them and then swish them around in a large bowl of water. How To Make Vegan Potato Leek Soup. leek soup, no cream potato leek soup, potato soup. Add the chickpeas and potato pieces and cook for … 1. If you're planning to freeze potato and leek soup just be sure to leave out the heavy cream. 3. I would make this soup 1-2 days ahead of time. Heat oven to 220C/200C fan/ gas 7 and line a baking tray with parchment. Cut the whole Letting the soup thaw overnight in the fridge will make reheating easier, however it’ll turn out just find if you reheat it straight from frozen. Weight Watchers Recipes - WW SmartPoints Meal Ideas, Jamie’s Food Revolution: Rediscover How to Cook Simple, Delicious, Affordable Meals, French Women Don’t Get Fat: The Secret of Eating for Pleasure, Martha McKinnon | Simple Nourished Living, Jamie Oliver Spring Vegetable and Bean Soup Recipe, Favorite Weight Watchers St. Patrick’s Day Recipes, 5 Easy Healthy Ways to Make Dinner in a Pie Plate, Dr. Oz’s Green Drink (Juicing For Weight Loss), Easy American Hamburger Goulash with Elbow Macaroni. This soup is so delicious and such a pleasure to eat. https://www.brandnewvegan.com/recipes/vegan-potato-leek-soup Subscribe and get a FREE dinner recipes ebook! Partially cover the pot with the lid and cook, stirring occasionally, until the carrots have softened but are still holding their shape and the onions and leeks are lightly golden, about 10 minutes. Simmer uncovered for about . https://recipes.sparkpeople.com/recipe-detail.asp?recipe=2862124 I'm Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Use an immersion blender or standing blender to blend the soup until smooth or desired consistency. My Newsletter This post may contain affiliate links. Taste for seasoning and adjust as necessary. Discard the bay leaf. Check out my healthier swaps for making the soup without any flour, cream or … If you are a fan of truffles, then a little bit of shaved truffle … Don't subscribe This recipe is made hearty with potatoes, so it can be enjoyed as a meal on its own. Replies to my comments Add the thyme, bay leaf and stock. SUBSCRIBE here: http://bit.ly/LQTHYW http://TheFrugalChef.com. Cream and the freezer don't go well together. You can also make a simple and bright salad to serve with the soup. This is one soup that I’m asked about often, and I am finally sharing my recipe with you. Saute: Start with the leeks by sauteing them for 7 – 10 minutes.When ready, they’ll be soft and tender. The Big Book of Jo’s Quick and Easy Meals, low sodium or no sodium added, more or less depending how thick or thin you like your soup, Yukon or Russets, peeled and diced in 1 inch pieces. Cook the leeks: Wash the leeks well and coarsely chop them.Melt the butter over medium heat in a Dutch oven. Increase the heat to high until the soup comes to a boil. https://www.jamieoliver.com/recipes/vegetables-recipes/leek-and-potato-soup Otherwise, transfer your leftovers to an airtight container. Facebook Leeks have a mild onion-like flavor, which is perfectly paired with the naturally sweet starches found in potatoes. If you have lots of leftovers, you can keep the soup in the pot you made it in with a lid. Save some leftovers! Heat oil in a stockpot over medium-high heat. Stir in the milk and garnish with parsley. It is an easy to make classic that pairs beautifully with an artisan bread, and is sure to become a family favorite. Add the carrots, celery, onions, garlic, and leeks and stir them together with a wooden spoon. Please read my disclosure policy. Chickpea, Leek, and Potato soup Submitted by Olinda on July 8, 2010 - 18:40 I just made the Chickpea, Leek, and Potato Soup along with some gluten free, corn free, dairy free biscuits.My son who is 14 liked it very much. « Laurie Colwin’s Whole Wheat Bread Recipe for Weight Watchers Who Love Bread! https://www.food.com/recipe/leek-and-potato-soup-jamie-oliver-409878 leeks (3-4 large, white and pale green parts only), quartered lengthwise and cut into 1/4-inch slices**, chicken or vegetable broth, preferably organic, potatoes (3-4 medium), peeled and diced into 1/4-inch pieces, Salt and freshly ground black pepper to taste. Feel free to store it directly in the pot you made it in, as long as the pot has a lid that fits snug. Load this soup right up! It’s simple but still has deep comforting flavor. No matter what household we have all grown up in, there is something that has brought us all together here and that is a love and appreciation of food. Add the leeks, potato, onion and garlic. For this recipe, I wanted to keep it true to the name. This potato leek soup is a creamy, velvety, soul-warming bowl that you will love during colder months. Martep Media Group, LLC. What an awesome dinner! 1 … Potato Leek Soup is creamy, savory, and oh so satisfying. Allow the soup to cool, then add to a freezer safe container. I'm excited to bring you all a taste of each corner of the earth, every last bite seasoned to perfection and served up with love - from my kitchen to yours. Leek and potato soup is ridiculously simple to make and is ready in under 30 minutes. I'd like to receive the free email course. Pinterest Otherwise, transfer your leftovers to an airtight container. In a large saucepan heat the oil over a medium heat and add the leek, saute for 4-5 minutes, don't let it go brown. You’ll be craving more of this incredibly comforting soup. 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