This leek pureed soup with potatoes is deliciously toothsome. Soft, tasty, embracing, everyone in your family will want a second helping. It is a typical winter soup, but it fits all the seasons. Just take notes for your shopping list: healthy and genuine ingredients.
I am used to preparing this dish in the winter when you feel like a warm revitalizing soup after a long tiring day of work: outside it is cold, days are short and dark; it is a genuine comfort food, isn’t it?
I always buy too many leeks, more than I should as I like them very much! Sometimes I am short of imagination and I don’t know how to cook them. They are perfectly paired with the sweet taste of the potatoes.
Don’t be afraid of potatoes and balance your meal
Potatoes are rich in starch, they do not contain many proteins, so they have a high glycemic index: eat them moderately.
This creamy soup is a typically Italian “first” dish which is well paired with some good proteins (such as meat, fish, fresh cheese, or eggs) and plenty of vegetables, a crispy green salad for instance.
If you carefully balance your meal, also potatoes may help you with your diet.
Unless you have any intestinal disorders, our body requires fibers to work well, if you combine two different types of vegetables in each of your meals, your body will keep health and you will feel sated and satisfied.
The only hurdle: cleaning the leeks
Leeks are bulbous vegetables; they are quite common and I often prefer them to onion because of their milder taste.
Generally you want firm crisp and light green leeks without any yellowish hues. You are supposed to use the white cylindrical leaves, and the tender green ones. Discard the dark green leave on the top: they are too hard.
Carefully rinse the leek under running water to eliminate all the soil.
Then place the leek onto a cutting board and take a sharp knife with a solid handle to ensure a safe grasp.
Cut off the root ends and the green dark leaves. Slightly cut lengthwise and discard the first two external leaves. Slice into thin strips then rinse again in a colander. In this way, you can open them well.
How can you store leeks if you have some left?
If you intent to use the leeks in a short time, wrap them up in a plastic bag and place them in the drawer of your fridge: they will keep up to one week.
The keep them fresh as long as possible:
- Discard the root and the dark green leaves;
- Wrap the white part into some wet kitchen paper;
- Put them into a plastic bag without closing it to let some air in.
In the freezer the will keep up to 6/8 months.
The method is not difficult at all:
- Discard the roots and the dark green leaves;
- Slice them into thin stripes;
- Arrange them in a single layer onto an aluminum container lined with cling film;
- Cover with another cling film and arrange another layer;
- Once frozen, transfer them into freezer bags.
Do not throw away the dark green leaves: you can make some vegetable broth, or turn them into a wrapping for aromatic herbs, or to make an “aromatic bouquet”.
Super east, toothsome thyme scented leek pureed soup with potatoes
- 400 gr potatoes
- 5 dl
- 50 gr butter
a small bunch of fresh thyme
salt and pepper to taste
Extra ingredients to make your soup even more toothsome: almond shavings, diced toasted bread, 50g of cream
- Carefully clean the leeks in running water and slice them into coarse stripes;
- Peel, wash, and dice the potatoes;
- In a high-sided saucepan, sauté the leeks with 30 g of butter over medium high heat; stir well with a wooden spoon;
- Sauté until lightly golden;
- Add the potatoes;
- Pour 1 liter of water and season with salt and paper to taste;
- Add the thyme;
- Bring it to a boil, reduce the heat to low and cook for about 30 minutes;
- Puree the soup with an immersion blender directly in the saucepan;
- Add the warm milk, bring it to a boil again;
- Reduce the heat to low and simmer for a few minutes, remove from the heat;
- Eliminate the thyme;
- Add the reming butter;
- Serve it very hot! Enjoy it slowly!
Have a step ahead: make it even more toothsome
Add some crunchy toasted bread dices, or almond shavings (or any shell fruit) to your taste. Or you may sprinkle some parsley; remove the soup from the heat and then add the parlay otherwise it will get bitter.
50 g of heavy cream will make your soup deliciously rich and so creamy.
Some soup left? How can you store it?
In the improbable case you have any soup left (it is so scrumptious), it keeps up top 2 days in the fridge. After that leeks gets harmful and indigestible.
I have never tried it myself, but you can freeze it up to one month.