Small Batch Creamy Potato and Leek Soup

By SweetnSpicyLiving on November 15, 2020 • ( 4 Comments )

You know you need more soup as soon as the weather starts getting chilly, which is basically when Fall season starts. Here in Vancouver, we get more rain than snow. We are not as cold and snowy as the other provinces but we do have our fair share of cold days too, although more on the rain as well. Soup is probably one of the staple in my house during this time of the year up until early spring. I often have soup in my refrigerator to keep me warm, all day long. I have soup for breakfast, lunch and dinner. I had posted quite a lot of soup in my blog and that a testament how much I love them. They are quite filling warm comfort food. Sometimes I like my soup thick and creamy, and sometimes I prefer the broth style soup, the likes of Minestrone Soup, Chicken Mami, Vermicelli Soup and Chicken Macaroni Soup.

The BEST Type of Potato for Soup

Choose the waxy potatoes, or boiling potatoes as they stand up with heat better, the like of Yukon or Red Skin Potato. They are the ones that have thin skin and are high in moisture and low in starch. Potatoes that are low-starch and high-moisture hold together better. Yukon Gold potatoes are on the medium-starch side and will hold their shape in soups.

Starchy Potatoes are ideal for frying or baking, the likes of Russet, Jewel yam, Japanese Sweet

Waxy Potatoes are ideal for roasting or boiling – Red Bliss, French Fingerling, Russian Banana, Red Thumb, La Ratte, Austrian Crescent

All-Purpose are ideal for pan-frying, roasting, or stewing – Yukon Gold, Red Gold, Purple Majesty, Red Norland, All Blue

Small Batch Creamy Potato Leek Soup For Two

How to Make Creamy Potato and Leek Soup

This is the thick and creamy style of soup, so it is quite filling even more with the potato in it. You can make it chunky and skip the step where you puree the soup, that is an option too. I made this several times and sometimes I make it chunky and sometimes I make it smooth, like this one.

Prepare the Leek: You only need the white end portion of the leek. Set aside the green portion, you can use that to make vegetable stock. Leeks tends to have dirt hidden inside the layers, so make sure to wash it thoroughly with running water.
Make the Roux: A roux is just a combination of butter, flour and milk cooked until it resembles a thick paste consistency. The roux will help thicken the sauce without adding any more cream or cornstarch.
Add the Potato: Since this is a creamy soup, the size of the potato cubes doesn’t matter that much, just do not put the whole tomato. I like to diced mine as close size as possible so that it cooks faster and all at the same time.
Puree: I made this soup more than once already. Sometimes I made it chunky and sometime smooth like this one. the difference is that the chunky version will not need another step to puree it
Serve: When you have a leftover bread, I suggest make it into croutons. Croutons are baked crunchy bread usually added on top of salad and soup. I have a video recipe that I left below or you can click HERE

Ingredients:

2 tablespoon unsalted Butter
2 tablespoon All-Purpose Flour
2 cups Leek – washed and thinly sliced
2 Small Yukon or Red Skin Potato – diced
1 1/2 teaspoon fine Salt
1/4 teaspoon White or Black Pepper
1 teaspoon granulated Sugar
2 1/2 cups Broth (vegetable or chicken broth)
1/2 cup Milk or Cream (or more broth) – For smooth and creamy texture, add 1/4 cup more of milk
2 tablespoon Parmesan Cheese

Instructions:

Prepare the Leek: Cut the white portion of the leek and transfer in a bowl with water. Rinse to remove dirt. Cut thinly, rinse again and set aside.
Make the Roux: in a heated pan, add the butter and swirl the pan or move the butter around using a spoon until is fully melted. Add the leek and cook for 5 minutes. Add flour and quickly stir until the consistency becomes thick like a paste, about 10 seconds. Gradually add the broth while continuously stirring until the it starts to become smooth. Do not left unattended and do not stop stirring until all the broth has been added and the roux completely dissolved. The consistency should be smooth and thick.
Add the Potato: Add diced potato and cook for 30 – 45 minutes or until the potato is really soft. Add sugar, salt, pepper and parmesan cheese. Simmer until you get the consistency that you like, I did mine for another 1 minute just to dissolve the spices. At this stage, you can serve it as is with chunky bits of potato.
Puree: Either transfer the mixture in a blender and puree or use an immersion blender to puree. Return into the pan then add the cream or milk, salt and pepper. Cook for another 5 minutes then taste and adjust seasoning as desired.
Serve: transfer in a bowl, top with croutons and sprinkle some Parmesan cheese on top (optional).

Serve 2 – 3

Nutrition Information

Nutritional Information was calculated using Veryfitwell Recipe Calorie and Nutrition Calculator. For details about Nutrition Information in this website, please read the Nutrition Disclaimer page.

Nutritional Information was calculated without croutons

Enjoy! If you make this, share and tag me in Instagram #SweetNSpicyLiving. I would like to see your creations too.

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