Leek and Potato Soup: Warm, Creamy and with a Special Touch
The leek and potato soup is a classic of winter cuisine, a real comfort food that warms the heart and soul. This version, enriched with a soft-boiled egg, white wine, and dill, makes it even more special and refined. A simple dish, yet with an intense and enveloping flavor, perfect for a light dinner or a Sunday lunch.
Simple Ingredients for a Flavorful Dish
To prepare this soup you will need a few simple ingredients: leeks, potatoes, vegetable broth, white wine, eggs, dill, extra virgin olive oil, salt, and pepper. In just a few steps you’ll have a tasty and nutritious dish, perfect for the whole family.
Let’s also talk about some health benefits of leeks: they are a good source of vitamins and minerals, have antioxidant and anti-inflammatory properties. They are low in calories, suitable for those following a weight-loss diet, so we are talking about a healthy and tasty vegetable that offers numerous health benefits. Including it in your diet can help improve your overall well-being.
Here are some other delicious soups:
- Difficulty: Easy
- Cost: Very Cheap
- Preparation time: 20 Minutes
- Portions: 6 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter and Spring
- Energy 214.57 (Kcal)
- Carbohydrates 21.31 (g) of which sugars 3.58 (g)
- Proteins 8.03 (g)
- Fat 10.68 (g) of which saturated 1.86 (g)of which unsaturated 2.06 (g)
- Fibers 2.67 (g)
- Sodium 409.78 (mg)
Indicative values for a portion of 289 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 3 leeks
- 1 lbs potatoes
- 4 eggs
- 2/3 cup cooking cream (soy)
- 1/4 cup white wine
- 1 onion
- 1/2 lemon (juice)
- 1 bunch dill
- 3 1/4 cups water
- to taste extra virgin olive oil
- to taste salt
- to taste pepper
Tools
- Immersion Blender Moulinex DD6578 Quickchef 2in1 Immersion Blender, 1000 W, Mixer with Powelix Technology and 10 Speeds, 2 Accessories, 800 ml Glass and 500 ml Chopper, Stainless Steel Blades
- Pot Lagostina Gioiosa Deep Casserole with 2 Handles, Stainless Steel 18/10, Diameter Ø 8.66 inches, 4.0 Liters, Induction Pot, Gas and Oven up to 482 °F, External Glossy Finish and Internal Satin Finish
Steps for Leek and Potato Soup
Peel the potatoes and onion, dice the potato and finely chop the onion. Slice the leeks into rings, rinse and drain them. Sauté the onion in a pot with a drizzle of oil for about 3 minutes, add the potatoes and leeks, deglaze with the wine and adjust with salt and pepper. Add the water, bring to a boil and let it cook on low heat for about 20 minutes.
Prepare the eggs. Fill a small pot with water and bring it to a boil. Gently lower the eggs into the water with a slotted spoon and let them cook for 6 minutes. Once ready, immerse the eggs in cold water, gently roll each egg on the work surface to crack the shell, and peel them.
Blend the soup with an immersion blender, add the soy cream, lemon juice, and chopped dill. Adjust with salt and pepper, if necessary, thin it out with a bit of water until you reach the desired consistency. Serve the soup and garnish with dill and soft-boiled egg.
Storage, Notes, Tips for Leek and Potato Soup
The soup keeps for 2/3 in the fridge in a suitable container. You can add other vegetables as you like, such as celery or carrots.
FAQ (Questions and Answers)
How to consume leeks?
Leeks can be consumed raw, in salads, or cooked, in soups, stews, risottos, and side dishes. They are a versatile ingredient that lends itself to numerous preparations.
