A classic soup, it is made with potatoes and leek, a match made in heaven. This velvety smooth and creamy soup will find its way into your heart at the very first sip.
Potato and leek soup is simple yet hearty with beautiful flavours that blend well together. Served with croutons, this soup takes care of the carbohydrate serving for your meal.
- Potato (Large) – 4, peeled
- Leek – 1, cut only the white parts roughly
- Onion – 1, peeled and roughly chopped
- Garlic – 4 cloves, peeled
- Celery (optional) – 1 stalk, roughly chopped
- Bread slices – 4, cut into cubes
- Stock/Water – 4 cups
- Oil – ½ tblspn
- Salt and pepper – To taste
- To make bread croutons, brush bread slices with butter or olive oil. Toast them until brown and crisp. Cut them into cubes and keep aside.
- Heat oil in a pressure cooker, add garlic and onions. Sauté the veggies.
- Toss in the celery and leeks, and sauté until fragrant.
- Finally, add the potatoes.
- Give it all a mix.
- Pour the stock.
- Cover the pressure cooker, and allow it to cook for 4 whistles.
- Wait until the pressure settles. Once done, use a stick blender to make a smooth soup. If you are using a mixie/blender, allow the soup to cool before you blend it.
- Season with salt and pepper.
- Serve warm topped with bread croutons.
- If you don’t have/use a pressure cooker, make the soup in a pot. The cooking time may be longer compared to cooking in a pressure cooker.
- If you don’t have or can’t find leeks, skip it and add green onions/spring onions instead.
- Add or omit ingredients based on your preference.
- You could add complementing spices such as nutmeg, bay leaf to make your soup more flavourful.
- Chopped fresh herbs like chives, dill and basil work well as seasoning.
- This soup is vegan-friendly. If you don’t have dietary restrictions, serve with cream.