Home»Food & Ferment»Preserve Your Harvest
Last update on September 28 , 2023
Last weekend , we harvested a boatload of freehanded beautiful leeks and pretty potatoes from the garden . gain Solanum tuberosum Allium porrum soup was a no - brainer ! This potato leek soup recipe is one of our all - time favorites . It is creamy , hearty , utterly delectable , and happens to be vegan too . The soup is also freezer - friendly – signify it is the perfect manner to keep some of our homegrown harvest , while simultaneously stockpile the freezer with nourishing pre - made meals for seasons to come in . I hope you eff our creamy potato Allium porrum soup recipe just as much as we do !
INGREDIENTS
make : approximately3 quartsof soup . We doubled the formula to get nearly 6 quarts of soup , so keep that in mind when you ’re looking at the photos !
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INSTRUCTIONS
Step 1: Wash & Prepare the Leeks
In this potato leek soup formula , we used thewhite and promiscuous light-green partof the scallion only ( the bulb ) . But that does n’t mean the leafy green parts extend to waste ! We dried those intohomemade leek powder – an awesomely sweet and herbaceous onion - like powder . you could practice some of the darker green share in your soup if you bid , but keep in mind it may bewilder off the ratio for the rest of the recipe .
To prepare the leek , snub off the dark green elevation along with the firm butt end and any remain root . finger free to strip away and discard any extra liberal or battered outer leaves . Then , slice the leeks intothin rounds .
Since they ’re grown partially underground , leeksarenotoriously dirtyor sandy . grime particularly care to hide out in the leaf creases at the top of the electric light where it transition to leaves . Give that sphere redundant attention as you wash and expose down the leek .
To clean especially dingy leeks , stress this deception : meet a gravid mixing bowl with coolheaded water , and toss the cutting off scallion bit into the arena as you go . lap them around ; the sand and dirt will decide to the bottom of the bowl . Then , outdo out the leeks with your hand ( go out the dirty water in the bottom undisturbed ) and transfer them into a colander for a concluding rinsing . We do n’t usually ascertain the pauperism to do this with homegrown leeks however .
Step 2: Sauté Leeks, Onion, Garlic & Celery
Heat alarge stock poton the stovetop with 3 tablespoons of olive oil ( or butter ) . Then tally the sliced Allium porrum and call - for diced onion , celery , and squeeze clove of garlic . Keep in psyche everything will be blended later , so the size and shape of your cuts does n’t matter too much ! Sauté for 10 to 15 minute of arc , excite occasionally – until the onions and leeks soften and become semi - translucent .
In the meantime , prep your Irish potato . Wash them , but we do n’t trouble uncase them . Potato skinscontain a short ton of vitamins , mineral , fibre and other nutrients ! Remove any dings , strikebreaker , or other especially tough region . Otherwise , simply chop the potatoes into approximately 1 to 2 in pieces .
Step 3: Combine Remaining Ingredients
Once the leeks , onion , and garlic have softened , thrash in the potatoes , fresh chop up herbs , whole bay leafage , common salt and a black common pepper . stimulate to mix . permit these novel friends carbon monoxide - mingle and cook for another 5 to 10 proceedings , stirring occasionally .
Next , pour in the veg broth , water system and coco palm ointment ( or heavy dairy cream ) . Do not habituate regular dairy milk , as it is prone to clot . Bring the soup to a boiling point and then melt off to a simmer . Continue to simmer until the potatoes are soft and falling apart , about 20 minute to 30 minutes ( varies per size of soup batch and potato slice ) . bring the optional nutritional barm at this time .
Step 4: Blend
The final step is to deform this chunky , wonderful - smell concoction you ’ve create into a smooth creamy potato leek soup . But wait!Don’t forget to fish out and remove the bay forget first . Then you ’re quick to blend .
A hand - heldimmersion blendermakes this task incredibly tardily ! Simply blend it up , right in the lot . If you do n’t have an immersion liquidizer , cautiously transfer the hot soup into a liquidiser ( in batches as postulate ) . Blend the soup until you reach yourdesired consistence . Some folk music like to leave their potato leek soup slenderly on the chunky side ; some care it as suave as … well , maybe I should n’t talk about babies bottomland in a food blog . Crap . I just did . ( and , crap.)Moving right along …
After blend , permit the soup to wangle a bit longer – about 10 to 15 mo . The flavors will meld and modernise importantly now that everything is combined . Give it a taste - test , and add a dash more salt and/or peppercorn if desired . The longer it simmer , the thicker it will become .
Step 5: Serve or Preserve
last , it is clock time to dig in ! Serve your potato leek soup nice and warm , sooner alongside a slice of crusty homemadesourdough breador fluffyfocaccia . It is awesome with a pinch of sweet chives or parsley on top too . Homemade potato scallion soup is practiced for up to aweekstored in the icebox in an insert container , or ayear in the freezer !
We on purpose make enough to enjoy now and freeze out good deal as well . On those in use , short days of wintertime , few things perplex get out out a hearty and delicious container of soup for a quick and easy repast . TheseBPA - complimentary quart containersare perfect for two servings . ( Allow the soup to cool off before transfer it into containers and then the freezer . We do so overnight in the fridge first ) . Defrost icy soup in the fridge , and then re - heat on the stove .
Variations
We have sex to delight this potato Allium porrum soup recipe as - is , but also change it up sometimes too ! For representative , you’re able to add cookedblack beans or white beansto increase the protein content of potato scallion soup . More often than not , we incorporateother veggiestoo ! For example , before we reheat a dry quart from the freezer , we usually bulge out by sautéing some bracing garden vegetable in the bottom of a gage first . Chopped kale , bok choy , mustard greens , gullible beans , or doorbell Madagascar pepper are especially tasty – utilize whatever is in time of year ! Then we add the leftover potato leek soup to reheat and finish up it off .
It is so compact and flavorful , it can easy be overspread out to make even more repast by thinning it out with some water and special seasonings or vegetable stock – though we store it gracious and stocky to take up less space in the freezer .
Is potato leek soup good for you?
It absolutely is ! Even more so by leaving those potato skins on . white potato are course free of fatty tissue and cholesterol , and are an excellent source of vitamin C and potassium . They even have a bit of protein and fiber too ! Leeks are rich inantioxidantsand anti - rabble-rousing plant compounds , as well as vitamin A , C , and K plus atomic number 26 and atomic number 25 . Not to refer all the additional vitamin , mineral , and other nutrients we get from the other ingredients in this potato scallion soup .
Bon Apetit!
Do n’t leave out these tasty recipe :
Creamy Potato Leek Soup (Vegan)
Equipment
Ingredients1x2x3x
Instructions
