Leek soup with potatoes

Leek and Potato Soup: A Culinary Experience Full of Flavor

Leek and potato soup is a comforting dish, perfect for any season, that brings together simple yet flavorful ingredients. This recipe is inspired by culinary tradition, where fresh vegetables are highly valued. With a perfect combination of flavors, this soup will entice you to sit at the table and enjoy every spoonful. Let’s begin our culinary journey!

Preparation time: 15 minutes
Cooking time: 30 minutes
Total time: 45 minutes
Servings: 4-6

Ingredients

- 2 pieces of leek (leek adds a natural sweetness to the soup)
- 4 medium potatoes (about 600 g, for added consistency)
- 1 bell pepper (for a splash of color and a slightly smoky taste)
- 1 bunch of green onions (or 1 regular onion)
- 1 carrot (for sweetness and color)
- 2 tablespoons of olive oil (use high quality for wonderful flavor)
- 1 thicker slice of kohlrabi (optional, but recommended for added texture)
- 1 tablespoon of duck fat (the secret to a deep, savory taste)
- 1-2 tablespoons of tarragon (chopped, for an unmistakable aroma)
- Iodized salt (to taste)
- Freshly ground pepper (to taste)
- 1 bunch of fresh parsley (to sprinkle at the end)
- 2 eggs (which will add creaminess)
- About 200 g of Greek yogurt (for a touch of acidity)

Preparation Instructions

1. Prepare the ingredients: Start by cleaning and washing all the vegetables. Slice the leek into rounds, grate the carrot, and dice the potatoes. If you choose to use kohlrabi, peel and chop it finely.

2. Sauté the vegetables: In a large pot, add the olive oil and heat it over medium heat. Add the grated carrot and sauté for 3-4 minutes until it becomes slightly soft. This step will release the natural flavors of the carrot and provide a special taste.

3. Add the kohlrabi and leek: Incorporate the kohlrabi into the pot and mix well to combine the flavors. Then, add the leek rounds and chopped green onions. Sauté everything for 5-7 minutes until the leek becomes translucent.

4. Add the potatoes: Now it’s time to add the diced potatoes. Mix well to combine them with the other vegetables. Add salt, pepper, and tarragon to taste.

5. Cook the soup: Pour water into the pot, enough to cover all the ingredients (about 3 liters). Let it boil over medium heat for 25 minutes, uncovered, to allow the flavors to develop. The soup should become a delicious blend of flavors.

6. Add the duck fat: About 5 minutes before turning off the heat, add the tablespoon of duck fat. This step will enrich the soup with a deep flavor that makes a difference.

7. Prepare the egg and yogurt mixture: In a separate bowl, beat the eggs with the Greek yogurt. This mixture will add creaminess and make the soup richer. It’s important to add this mixture to the soup only after you’ve turned off the heat, to avoid curdling the eggs.

8. Finalize the soup: After the soup has boiled, take it off the heat and add the egg and yogurt mixture, stirring gently to incorporate. Taste and adjust the seasoning if necessary.

9. Serving: Serve the soup hot, sprinkled with chopped fresh parsley and, if desired, add slices of chili pepper for a spicy touch. It’s a perfect dish to enjoy alongside a slice of fresh bread or crunchy croutons.

Useful Tips

- Cook with love: Leek and potato soup gains flavor when left to sit for a bit. If you have time, let it cool and reheat before serving; the taste will be even more intense.

- Variations: You can also add other vegetables, such as celery or zucchini, to diversify the recipe. Additionally, a splash of lemon juice at the end can add a note of freshness.

- Pairing with other dishes: This soup pairs perfectly with a fresh summer salad or a savory tart. You can accompany the soup with a glass of dry white wine or herbal tea to complete the culinary experience.

Nutritional Benefits

Leek and potato soup is not only delicious but also nutritious. Leeks are rich in antioxidants and vitamins, especially vitamin K, while carrots provide a significant amount of beta-carotene, which converts to vitamin A in the body. Potatoes offer complex carbohydrates, which provide energy, and Greek yogurt adds proteins and beneficial probiotics for digestion.

Frequently Asked Questions

1. Can leek soup be frozen?
- Yes, the soup can be frozen, but it is recommended not to add the eggs and yogurt before freezing. Keep them separate and add them before serving.

2. How can I make the soup spicier?
- You can add fresh chili peppers or chili flakes during cooking. Also, a splash of chili sauce when serving will enhance the flavor.

3. Is leek soup suitable for vegans?
- Yes, you can adapt the recipe by omitting the duck fat and eggs, replacing them with vegetable oil and plant-based cream if you want a creamy texture.

In conclusion, leek and potato soup is more than just a simple dish; it is a celebration of flavors and aromas, a recipe that brings a touch of warmth to every bowl. Enjoy it with your loved ones and savor every bite! Bon appétit!