Is It Ok to Heat Potatoe Leek Soup and Cool It Down and Heat It Up Again

A French classic, this flossy tater leek soup is quick, easy, and comforting.

White potato leek soup, or potage parmentier, is a French archetype. Information technology'southward one of the beginning dishes I learned to make in culinary school, correct subsequently a proper omelet, considering information technology'due south an essential base soup in French cuisine. Add together watercress for potage au cresson, serve it chilled for Vichyssoise, or top it with salary, fried leeks, fresh herbs, or diced vegetables. There are endless variations, and then go alee and employ your imagination (or what have in the kitchen) to make it your own.

What You'll Need To Make Spud Leek Soup

How To Make Potato Leek Soup

Potato leek soup is simple to make, but first y'all have to deal with the leeks. They're notoriously sandy and dirty, and very skillful at hiding information technology, and so be sure to wash them well. Start by cutting off and discarding the root ends and thick nighttime green parts. Cut the leeks in one-half lengthwise and rinse each half under cold h2o, pulling apart the layers to remove whatsoever dust that's tucked within.

Once the leeks are clean, roughly chop them — you lot should get about five cups of chopped leeks from four large leeks.

To make the soup, melt the butter in a big soup pot, and so add the chopped leeks and garlic.

Cook, stirring occasionally, until soft and wilted.

Adjacent, add the potatoes, chicken broth, bay leaves, thyme, salt and pepper.

Bring to a boil.

So cover, reduce the oestrus, and simmer for 15 minutes, or until the potatoes are tender.

Fish out the bay leaves and thyme sprigs.

Then purée the soup with a hand-held immersion blender (or in a regular blender) until shine.  (If using a standard blender, be sure not to fill the jar more than halfway; leave the hole in the lid open and comprehend loosely with a dishtowel to let the rut to escape.)

Finally, add the heavy foam. You can reduce the corporeality if you'd similar but I wouldn't leave information technology out completely. Cream makes the soup deliciously silky, rich, and smooth — just add together information technology little past fiddling until the soup tastes adept to you.

Bring to a simmer, then taste and arrange the seasoning with table salt and pepper. Serve hot, garnished with fresh thyme, chives, or annihilation you similar.

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Spud Leek Soup

A French classic, this creamy potato leek soup is quick, easy, and comforting.

Ingredients

• 3 tablespoons unsalted butter
• 4 big leeks, white and light light-green parts only, roughly chopped (about 5 cups)
• three cloves garlic, peeled and smashed
• two pounds Yukon Gold potatoes, peeled and roughly chopped into ½-inch pieces
• 7 cups chicken or vegetable broth
• two bay leaves
• iii sprigs fresh thyme
• ane teaspoon salt
• ¼ teaspoon ground black pepper
• one cup heavy cream
• Chives, finely chopped, for serving

Instructions

1. Melt the butter over medium oestrus in a large soup pot. Add the leeks and garlic and melt, stirring regularly, until soft and wilted, almost ten minutes. Adjust the oestrus as necessary so as not to brown.
2. Add the potatoes, goop, bay leaves, thyme, salt and pepper to pot and bring to a eddy. Embrace and turn the heat downwardly to low. Simmer for 15 minutes, or until the potatoes are very soft.
3. Fish out the thyme sprig and bay leaves, and then purée the soup with a hand-held immersion blender until smooth. (Alternatively, utilise a standard blender to purée the soup in batches; run into note.) Add together the heavy cream and bring to a simmer. Taste and adjust seasoning with salt and pepper. If soup is too thin, simmer until thickened. If it's too thick, add h2o or stock to thin it out. Garnish with fresh herbs if desired.
4. Note: If using a standard blender to purée the soup: be sure not to fill up the jar more than halfway; leave the hole in the hat open and comprehend loosely with a dishtowel to allow the estrus to escape; and pour composite soup into a clean pot.
5. Freezer-Friendly Instructions: The soup tin be frozen, without the cream, for up to iii months. Defrost the soup in the fridge for 12 hours and and then reheat it on the stovetop over medium rut until hot. Once heated through, add the cream and bring to a simmer before serving.

Pair with

Nutrition Information

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• Per serving (6 servings)
• Serving size: well-nigh 1-ane/two cups
• Calories: 454
• Fat: 24 1000
• Saturated fat: 14 k
• Carbohydrates: 49 g
• Sugar: 10 chiliad
• Fiber: five g
• Protein: 12 thousand
• Sodium: 828 mg
• Cholesterol: 78 mg

This website is written and produced for informational purposes merely. I am not a certified nutritionist and the nutritional information on this site has not been evaluated or canonical past a nutritionist or the Food and Drug Assistants. Nutritional information is offered as a courtesy and should non be construed every bit a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I exercise my all-time to provide accurate nutritional information, these figures should exist considered estimates merely. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the fashion ingredients are processed change the effective nutritional information in any given recipe. Furthermore, unlike online calculators provide unlike results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the bodily ingredients used in your recipe, using your preferred nutrition calculator.

See more recipes:

• Freezer-Friendly
• Make-Ahead
• Soups
• French
• Comfort Food
• Autumn
• Leeks
• Potatoes
• Spring
• Winter

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