Cream soup made from leeks and baked potatoes

Leek and Baked Potato Cream Soup

Leek and baked potato cream soup is a dish that combines the fine texture of the ingredients with deep flavors, offering a comforting and healthy culinary experience. This simple yet delicious recipe can quickly become a family favorite due to its rich taste and versatility. Additionally, it is an excellent option for a light meal or as a sophisticated appetizer for a special dinner.

Preparation time: 15 minutes
Baking time: 30-45 minutes
Total time: 45-60 minutes
Servings: 4

Ingredients:

- 2 large leeks, well washed
- 5 medium potatoes, peeled
- 6 tablespoons of corn oil
- Salt and pepper to taste
- 4 liters of water (for boiling)

The History of Cream Soups

Cream soup is a very popular dish that has evolved over the centuries. From the rudimentary recipes of housewives in the past, who used the most accessible ingredients, to the sophisticated forms found in today's gourmet restaurants, cream soup has gained popularity due to its versatility and the ease with which it can be prepared. This leek and baked potato cream soup recipe blends tradition with innovation, resulting in a dish that brings a touch of warmth on chilly days.

Preparing the Ingredients

1. Leeks: Choose large, fresh leeks. The white part is the most commonly used, but don't forget to keep the green leaves, which have a distinct flavor and can be used in the soup. Cut the white part of the leek into pieces about 5 cm long, and separate the green leaves to boil later.

2. Potatoes: Use white potatoes that crumble easily and have a pleasant taste. Cut them into medium-sized pieces for even baking. The potatoes add creaminess to the soup and make it more filling.

Making the Cream Soup

1. Preheating the oven: Start by preheating the oven to 200°C (high). This step is essential for achieving perfectly baked potatoes and leeks.

2. Baking the vegetables: Place the cut potatoes and leeks in a baking dish lined with parchment paper. Drizzle with corn oil, salt, and pepper to taste. Ensure that all ingredients are well coated with oil to caramelize beautifully during baking. Bake the vegetables in the oven for 30-45 minutes until tender and slightly browned.

3. Boiling the green leeks: While the vegetables are in the oven, place the green leek leaves in a pot with 4 liters of water and boil them. This will add a subtle flavor and help achieve a more complex taste for the soup. Boil the leaves for about 10-15 minutes.

4. Combining the ingredients: Once the vegetables are ready, remove them from the oven. Strain the liquid from boiling the leek leaves and add it to a large pot. Then add the baked vegetables along with all the oil from the baking dish. Simmer the mixture for 20 minutes to allow the flavors to meld.

5. Blending: Using an immersion blender or a regular blender, puree the mixture until it becomes a smooth cream. If the soup is too thick, you can add a little water or vegetable broth to achieve the desired consistency. Adjust the taste with salt and pepper as preferred.

Serving the Cream Soup

The leek and baked potato cream soup is served hot, garnished with crispy bread croutons. You can make the croutons at home by toasting bread cubes in a little olive oil and sprinkling them with herbs such as basil or oregano. This will not only add a pleasant texture but will also enhance the flavors of the soup.

Nutritional Benefits

This soup is not only delicious but also packed with nutrients. Leeks are an excellent source of vitamins, including vitamin K, which helps maintain bone health, and vitamin C, which supports the immune system. Potatoes provide complex carbohydrates that offer energy, making it an excellent choice for a light and healthy meal. This recipe is vegetarian and, depending on the oil used, can be adapted for various diets.

Variations and Suggestions

- For a spicy kick, add a few slices of chili pepper during the baking of the vegetables.
- You can replace the potatoes with celery or pumpkin to achieve a soup with a different flavor.
- If you want a richer soup, try adding a splash of cream or Greek yogurt at the end for extra creaminess.

Frequently Asked Questions

1. Can I use another type of oil? Yes, olive oil is an excellent alternative, providing a more intense flavor.

2. How can I store the soup? The soup keeps well in the refrigerator for 3-4 days in an airtight container. It can be frozen for later use, but it is recommended to add the croutons just before serving.

3. What other recipes can I pair with the cream soup? This soup pairs perfectly with a fresh green salad or a savory tart filled with seasonal vegetables. Additionally, a glass of dry white wine can perfectly complement the meal.

Enjoy this leek and baked potato cream soup, a recipe that will bring a smile to your face and warmth to your soul! It is a dish that not only nourishes the body but also the spirit, making it perfect for evenings spent with loved ones. Bon appétit!