Hello and welcome to solsarin. This post is about “leek and potato soup in soup maker“.
The leek is a vegetable, a cultivar of Allium ampeloprasum, the broadleaf wild leek (syn. Allium porrum). The edible part of the plant is a bundle of leaf sheaths that is sometimes erroneously called a stem or stalk. The genus Allium also contains the onion, garlic, shallot, scallion, chive,[1] and Chinese onion. Three closely related vegetables, elephant garlic, kurrat and Persian leek or tareh, are also cultivars of A. ampeloprasum, although different in their uses as food.[2]
1⁄2 oz) reference amount supplies 255 kilojoules (61 kcal) of food energy, and is a rich source (20% of more of the Daily Value, DV) of vitamin K (45% DV) and manganese (23% DV). It is a moderate source (10-19% DV) of vitamin B6, folate, vitamin C, and iron (table).
Put the potatoes, onions, most of the leeks (keep a handful of the white leek for later) and chicken stock into a soup maker and press the ‘smooth soup’ function. Make sure you don’t fill the soup maker above the max fill line.
Once the cycle has complete, add most of the cream and all the milk, and blend again briefly. Use the ‘keep warm’ or ‘heat’ function to keep the soup warm while you make the topping.
Finely shred the remaining white part of the leek. Heat the butter in a small frying pan, and gently cook the leek for a few mins until it is softened but not coloured.
Drizzle the remaining cream over the soup, and top with the leeks, a scattering of chives and some black pepper
Leek and Potato Soup in a Soup
Sautéeing the ingredients is optional. I have the sauté function built in to my soup maker so it makes this step much easier. If you don’t have this function you can just add all the ingredients to the soup maker if you prefer, skipping step 1.
Different soup makers – I have made this using both a Morphy Richards Soup Maker (1.6L) and the Ninja Soup Maker (1.4L). For different size soup makers just adjust the amount of ingredients slightly to make sure everything fits in.
YIELD: 4 SERVING SIZE: 1
Amount Per Serving: CALORIES: 385TOTAL FAT: 20gSATURATED FAT: 11gTRANS FAT: 1gUNSATURATED FAT: 7gCHOLESTEROL: 56mgSODIUM: 490mgCARBOHYDRATES: 43gFIBER: 4gSUGAR: 9gPROTEIN: 11g
Toppings If you follow the recipe as is and go light on the seasonings, you could add a bit more flavor with your toppings. Here are some suggestions that perfectly complement the flavor of the soup:
Apart from the leek and potato the other 2 vegetables I used in this soup are onion and celeriac (this one adds lots of flavour without being necessarily detectable). You won’t need to use any more vegetables! I also added a bay leaf and allspice berries into the pot and cooked it all in vegetable stock. I used white pepper (it’s marvellous with leek) and onion granules to enhance the flavour of the leek.
Yes, you can, so if you make too much you can freeze it for another day. I quite like the look of these Reusable Freezer Bags, I might have to be buying them myself.
Isf you are using the Froothie Evolve, which also cooks the vegetables before blending then all you need to do is wash and roughly chop the vegetables. There is no need to peel the potatoes or carrot
.To prepare the leeks you will first want to trim the top of the leek and leave the root in place. Then slice the leeks vertically just above the root to the end, repeat this again on the other side of the leeks so you have 4 sections. Then full wash the leeks under a cold tap to remove and dirt. Once clean, shake dry and slice into chunks. Discard the root of the leek when finished.
Although there is a creaminess to this leek and potato soup, this soup is vegan and does not contain any added cream or dairy. Instead the creaminess and richness comes from the starch released in the potatoes. Therefore, this soup will happily and safely keep in the fridge in an airtight container for up to 5 days.
This soup can be frozen and I often make it in large batches to pop in the freezer for quick lunches. One thing to bear in mind is that when potatoes freeze they can become slightly grainy once defrosted, but this does not affect the taste in any way. However, the graininess does not seem to be very noticeable in this particular soup.
This recipe includes nutritional values for both the optional butter and oil.
Instructions are shown for both traditional method of cooking and also for using the Froothie Evolve High Speed Blender.
If kept in a good plastic container, the soup will be ok for 2-3 days. My fussy-pants girls don’t like having the same dish for lunch and dinner, so, if I have leftovers from lunch, we usually serve them the next day, rather than the same day for dinner.
Less is more sometimes, and rather than going for stronger spices, l like to taste the very flavours of the vegetables used. I usually go for fresh parsley to finish the soup off, and dry mixed herbs just before the soup is ready. If you don’t happen to have mixed herbs, or Italian herbs, thyme is the next best thing.
Thank you for staying with this post “leek and potato soup in soup maker” until the end.
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