Leek and Potato Soup: Warm, Creamy, with a Special Touch
Leek and potato soup is a winter classic, a true 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, but 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 a few steps, you’ll have a tasty and nutritious dish ready, perfect for the whole family.
Let’s also talk about some beneficial properties of the leek: it is a good source of vitamins and minerals, has antioxidant and anti-inflammatory properties. It is a low-calorie food, also suitable for those on a weight loss diet, making it a healthy and tasty vegetable that offers numerous health benefits. Including it in your diet can help improve your overall well-being.
Here are more delicious soups:
- Difficulty: Easy
- Cost: Very inexpensive
- 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 lb lbs potatoes
- 4 eggs
- 2/3 cup soy 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 Beaker and 500 ml Chopper, Stainless Steel Blades
- Pot Lagostina Gioiosa Deep Casserole with 2 Handles, Stainless Steel 18/10, Diameter Ø 22 cm, 4.0 Liters, Induction, Gas and Oven Pot up to 482 °F, Shiny Exterior and Satin Interior Finish
Steps for leek and potato soup
Peel the potatoes and onion, cut the potato into cubes and finely chop the onion. Slice the leeks into rings, rinse them, and drain. In a pot, sauté the onion with a drizzle of oil for about 3 minutes, add the potatoes and leeks, deglaze with wine, and season with salt and pepper. Add the water, bring to a boil, and let it simmer on low heat for about 20 minutes.
Prepare the eggs. Fill a small pot with water and bring to a boil. Gently immerse the eggs with a slotted spoon and cook for 6 minutes. Once ready, immerse the eggs in cold water, gently roll each egg on the work surface until the shell cracks, 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, add a bit of water until you achieve the desired consistency. Serve the soup garnished with dill and the soft-boiled egg.
Storage, notes, tips for leek and potato soup
The soup can be stored for 2/3 days in the fridge in an appropriate container. You can add other vegetables to your liking, such as celery or carrots.
FAQ (Frequently Asked Questions)
How to consume leeks?
Leeks can be eaten raw in salads or cooked in soups, stews, risottos, and side dishes. They are a versatile ingredient suitable for numerous preparations.
