{"id":521,"date":"2023-12-20T18:58:23","date_gmt":"2023-12-20T19:58:23","guid":{"rendered":"http:\/\/www.2celebrate.co.uk\/?p=521"},"modified":"2023-12-25T12:19:38","modified_gmt":"2023-12-25T12:19:38","slug":"creamy-leek-and-potato-soup","status":"publish","type":"post","link":"http:\/\/www.2celebrate.co.uk\/index.php\/2023\/12\/20\/creamy-leek-and-potato-soup\/","title":{"rendered":"Creamy Leek and Potato Soup"},"content":{"rendered":"

This is the easiest and most delicious way to make a classic Leek and Potato Soup!<\/span><\/strong><\/span><\/p>\n

Leek and potato soup is a French classic, and for good reason. It’s one of the heartiest soups around, it’s delicious AND you don’t need many ingredients. Follow me…<\/p>\n

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Leek Potato Soup<\/strong><\/span><\/h2>\n

You’ll begin by frying the leeks in butter<\/strong>, because many good things in life start with doing so. I also like to add in some celery<\/strong> to bulk out the soup and some garlic<\/strong> to enhance the leeky flavour.<\/p>\n

From there, you’ll want to boil the potatoes in with the leeks and stock. That way they can soak in all that gorgeous flavour<\/strong> as they cook!<\/p>\n

What kind of potatoes should I use?<\/em><\/h3>\n

You’ll want to use a starchy\/floury variety of potatoes like a Maris Piper or Russet<\/strong>. They’ll break down more easily and will blend into the soup more efficiently, in comparison to waxy varieties of potato.<\/p>\n

Process shots: melt butter (photo 1), add celery (photo 2), fry (photo 3), fry leek and garlic (photo 4), add stock, potatoes and seasoning (photo 5), stir (photo 6).<\/em><\/span><\/p>\n

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Creamy Leek and Potato Soup<\/strong><\/span><\/h2>\n

One of the key parts of this recipe is saving the dark green\/firm part of the leeks<\/strong>. They are too firm to dice, fry and blitz into the soup, but you don’t want to waste them. In such case, I recommend checking for dirt the adding them into the pot so they can infuse the stock\/potatoes with added leeky goodness<\/strong>.<\/p>\n

In terms of this soup being creamy<\/em>, of course it mainly comes from cream, but once you blitz the soup it’ll turn a little creamy from the potato too.<\/p>\n

Don’t over-blend the soup!<\/h3>\n

Only puree until the soup is just about smooth, otherwise the starch from the potato can cause the texture to become gluey. A few lumps and bumps are fine 😊<\/p>\n

Process shots: add leek ends (photo 1), simmer (photo 2), remove leek (photo 3), blend then stir in cream (photo 4).<\/em><\/span><\/p>\n

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Serving Leek and Potato Soup<\/strong><\/span><\/h2>\n

When it comes to serving the soup, I do love a topping or two. Here’s what I go for:<\/p>\n