Simple Potato and Leek Soup
This simple soup of leek and potato has a classic flavour combination, and it's fun to try different recipe adaptations. The key to lowering the calorie count in this leek and potato soup is omitting the cream, which works well with or without onions, butter, or cream.
As per my dedication to creating delicious, satisfying, and health-conscious (Slimming World-friendly) recipes, this soup is still incredibly tasty without any additional fat. If you would rather fry the vegetables in butter than in low-fat cooking spray, that is totally fine; it adds a delicious flavour and still produces a delicious result without the added fat.
Knowing Your Potato and Leek Soup
The basic components of leek and potato are the focus of this recipe, which yields a straightforward and nutritious leek and potato soup. After the vegetables—including the onion—are cooked until tender, stock is added. Longer cooking times give the flavours time to develop before blending the mixture into a smooth consistency. There's no need for additional cream because the potatoes add to the creamy texture. The soup is finished with a parsley garnish, making it a satisfying dish.
Ingredients You Must Have for This Easy Leek and Potato Soup
I've kept the ingredient list for this easy soup simple to make preparation quicker:
WHITE ONION: One large onion, peeled and chopped finely, to give the soup a strong foundation and a hint of sweetness.
LEEKS: For a sweeter flavour, go for medium- to large-sized leeks; smaller leeks work too, but they taste milder. Seasonal purchases, which span from December to April, provide excellent value. For tips on preparing leeks, see the section below.
POTATOES: Most potato varieties work well, but Maris Pipers are my favourite. By dicing, you can ensure that the broth cooks quickly and purees easily.
VEGETABLE STOCK: A basic vegetable stock cube will do, but Marigold bouillon vegetable stock is highly recommended due to its superb flavour. If vegetarianism is not a concern, homemade chicken stock is a good substitute.
PARSLEY: A few finely chopped sprigs added right before serving add a spicy touch and improve presentation.
Although cream is added to some leek and potato soup recipes, it's not necessary to achieve a creamy texture. Pureed potatoes give this cream-free leek and potato soup a naturally thick and creamy texture.
How to Prepare Leek
Make sure the leek is clean by doing these steps:
Cut off tougher green leaves, the outer layer if it's tough, and the roots.
Cut the leek in half lengthwise.
To get rid of any dirt or grit, rinse under running water.
Cut into rings to cook.
Serving Ideas
While keeping an eye on your caloric intake, take into account these side dishes:
CHEESE: Before serving, sprinkle in some cheese for flavour and a satisfyingly melted texture. You can try Cheddar, Red Leicester, Gruyère, or Parmesan.
BREAD: A crispy roll goes nicely with the soup.
CHEESE ON TOAST: Mix bread and cheese to make a side dish of cheese on toast. For added spiciness, you can also add Sriracha or sweet chilli sauce.
Keeping Potato and Leek Soup Cold
Think about storing leftovers or advanced preparation using these options:
Fridge: After the soup has completely cooled, move it to an airtight container and keep it there for up to three days.
FREEZER: After completely cooling, move to a bag or container that is safe to keep in the freezer and mark the date on it. To avoid freezer burn, store with as little air as possible for up to three months.
SYN FREE
Ingredients:
1 big onion, chopped and peeled
Four large/medium leeks (peeled, cleaned, and sliced)
Three large (about 800g) potatoes, peeled and diced
One litre of heated vegetable stock
Half a teaspoon of salt
1/4 teaspoon of ground pepper
4-6 sprays calorie-conscious cooking spray
A tiny handful of finely chopped fresh parsley or chives, for garnish
Instructions:
Add the prepared onion, leeks, and potatoes to a large, deep pan and coat with low-calorie cooking spray.
Heat the pan to a sizzle over high heat, stir thoroughly, cover, and let the vegetables sweat for 15 minutes, stirring now and then to keep them from sticking.
After adding the vegetable stock, simmer for a further fifteen minutes.
Add salt and pepper to taste, then use a handheld stick blender to blend the soup.
Add some freshly ground black pepper and chopped fresh parsley or chives to the dish before serving.
Leek And Potato Soup
Ingredients
- 1 big onion chopped and peeled
- 4 large/medium leeks peeled, cleaned, and sliced
- 3 large about 800g potatoes, peeled and diced
- 1 litre of heated vegetable stock
- ½ tsp of salt
- ¼ tsp of ground pepper
- 4-6 sprays calorie-conscious cooking spray
- A tiny handful of finely chopped fresh parsley or chives for garnish
Instructions
- Add the prepared onion, leeks, and potatoes to a large, deep pan and coat with low-calorie cooking spray.
- Heat the pan to a sizzle over high heat, stir thoroughly, cover, and let the vegetables sweat for 15 minutes, stirring now and then to keep them from sticking.
- After adding the vegetable stock, simmer for a further fifteen minutes.
- Add salt and pepper to taste, then use a handheld stick blender to blend the soup.
- Add some freshly ground black pepper and chopped fresh parsley or chives to the dish before serving.