![]() PS Or try one of these Soup Dippers – these existing on my website pretty much solely for the purpose of dunking into soups and stews. Just a teeny tiny sprinkle of crunchy buttery bread somehow magically makes any soup so much more fabulous.Īnd while this is a potato based soup, that still doesn’t stop me from tearing up hunks of crusty warm bread, slathering in butter and dunking into the soup. ![]() Add the garlic and cook for another 30 seconds until aromatic. It’s kind of like caramelising onions for French Onion Soup – except we don’t take it as far.Īfter that, just plonk the potatoes and stock in, simmer until the potato is literally crumbling (the softer they are, the less blending we have to do = better soup texture, no risk of “gluey soup”). In a large Dutch Oven or soup pot add the bacon fat and onion cook the onion until soft and translucent, should take about 5 minutes. Remove from heat and ladle into soup bowls. Place back on medium heat and allow milk to bubble slightly around the edges of the soup pot, about 5 to 10 minutes. Cook over medium heat until fork tender, about 20 minutes. So the key to a really great Leek Soup is to slowly sauté them in garlic butter until they transform and become soft and sweet. Cover potatoes with water in a large soup pot. Leek are like onions – they have a pretty harsh raw flavour. Pale green middle part – peel off reedy outer layers and finely slice the softer middle part. White end (and the very pale green part) – finely slice and If you don’t see dirt (like mine pictured above), cut your leeks as pictured below:Ĭut off the dark green reedy top and discard (leftmost on leek above) Take a peek and if you can see dirt in the layers, then split the leek in half and separate all the layers, wash them well, then slice per below. Same thing that happens if you use a food processor or blender for mashed potato! Power of blender = activates starch in potatoes = gluey. * Common problem with Potato Leek Soups that call for blitzing to death until completely smooth. Mashed potatoes are thicker than pureed potatoes so they thicken the soup nicely. Mash potatoes: Remove more of the potatoes, mash them and return them to the soup. Rich and creamy, potato soup is the perfect way to warm up on a cold winter evening. ![]() It will add body to the soup while preserving the flavor. ![]() This soup is still thick and creamy even without, it just adds a luxurious mouthfeel. Puree soup: Remove 1-2 cups of the potato soup and puree it in your blender or food processor. But vegetable stock is also ideal here!Ĭreamy is optional. □□Australia: Sebago (dirt brushed, most common potatoes), □□US: Russet □□UK: Maris Piper īroth – I choose chicken because it has more depth of flavour than vegetable stock/broth. Potatoes – use starchy or all rounders, they fall apart when simmered which means less blending for creamy soup = less risk of gluey soup*. Leeks – essential for a LEEK soup!! □ Though if you are desperate to make this an leeks are obscenely expensive / you can’t get your hands on them, substitute for onions ![]()
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