Potato and Leek Soup
Four ingredients into something that tastes like it has cream in it.
Recipe Author
Riff Kitchen@riffkitchen
Potato and Leek Soup
Four ingredients into something that tastes like it has cream in it.
By Riff KitchenOn Riff.kitchen, recipes start from what is already in your fridge. Add what you have, and it plans around whatever goes off first.
- 10 prep · 30 cook
- 40 min
- servings
- 4
- effort
- Easy
Nonna's note
Potatoes are starchy enough to make this silky with no cream at all - provided you blend it while hot and do not overdo it, which turns potato gluey.
Method
5 steps · tap one to tick it off
Tips
Lift the leeks out of the water. After swishing the slices in a bowl, scoop them out by hand so the grit stays at the bottom. Pouring them into a colander tips it back over.
Use only the white and pale green. The dark green leek tops are tough and turn the soup a murky color. Save them for stock.
Blend in short pulses. A stick blender, pulsed, stops at smooth before the potato turns gluey. A countertop blender on high overworks it in seconds.
Swaps
No thyme? Dried thyme, about a third as much, or a bay leaf removed before blending.
No butter? Olive oil. The soup turns out slightly fruitier and dairy-free.
No vegetable broth? Water with an extra pinch of salt. Milder, so season it boldly.
Storage
Fridge: 3 to 4 days in a sealed container. It thickens as it sits, so thin it with broth or water.
Freezer: 2 to 3 months for best quality. The potato turns slightly grainy; whisk it well as it reheats.
Reheat: In a pot over medium-low heat with a splash of broth, stirring until steaming hot (75°C in the center).
Fridge and reheating follow Illinois Extension; freezer times are for quality and follow the University of Nebraska-Lincoln, as on what freezes and what does not.
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Nonna's note
Potatoes are starchy enough to make this silky with no cream at all - provided you blend it while hot and do not overdo it, which turns potato gluey.
Instructions
Follow the steps to perfection.
Tips
Lift the leeks out of the water. After swishing the slices in a bowl, scoop them out by hand so the grit stays at the bottom. Pouring them into a colander tips it back over.
Use only the white and pale green. The dark green leek tops are tough and turn the soup a murky color. Save them for stock.
Blend in short pulses. A stick blender, pulsed, stops at smooth before the potato turns gluey. A countertop blender on high overworks it in seconds.
Swaps
No thyme? Dried thyme, about a third as much, or a bay leaf removed before blending.
No butter? Olive oil. The soup turns out slightly fruitier and dairy-free.
No vegetable broth? Water with an extra pinch of salt. Milder, so season it boldly.
Storage
Fridge: 3 to 4 days in a sealed container. It thickens as it sits, so thin it with broth or water.
Freezer: 2 to 3 months for best quality. The potato turns slightly grainy; whisk it well as it reheats.
Reheat: In a pot over medium-low heat with a splash of broth, stirring until steaming hot (75°C in the center).
Fridge and reheating follow Illinois Extension; freezer times are for quality and follow the University of Nebraska-Lincoln, as on what freezes and what does not.
Made it?
Tap a star to rate it.
Community Reviews 0
No reviews yet. Be the first to try this!
Riff Assistant
Ready to Remix