When I do my weekly meal planning, I often include one soup or stew. And with the change of seasons, my choices are transitioning to deeper, richer flavors.
Leeks and potatoes are plentiful at my area farmers’ markets and grocery stores, making this recipe for Caramelized Leek and Potato Soup a good option. It is fairly easy to prepare and makes a rich and elegant dish. Serve it as a first course, a main course for dinner along with a tossed salad, or for a satisfying lunch. Or include it as part of an appetizer party by serving it in mini-cups. The recipe doubles nicely for larger crowds and can be refrigerated or frozen for later use.
Caramelizing the leeks deepens the flavors, adding a fun twist to traditional leek and potato soup. And, since leeks cook rather quickly, the process is minimal. The trick is to sweat them over low or medium-low heat, watching so they brown but do not begin to burn.
One of the most important steps is to thoroughly clean the leeks. For further information, check out -
How to Clean Leeks – Food Network Tutorial
How to Prepare Leeks - RealSimple
When adding alcohol to a pan over a gas flame
Alcohol is often used to flavor dishes. It’s highly flammable, so adding it to ingredients in a hot pan over a gas flame needs to be done with care. Use one of these approaches:
Pour it carefully into the center of the pan. Do not let it come in contact with any open flame from a gas burner.
Remove the pan from the heat (or turn the burner completely off) before adding the alcohol. Then, pour the alcohol into the center of the pan. Return the pan to the heat (or turn the burner on once again) and continue cooking as directed.
Ingredient Substitutions
Half & Half or oat milk may be used in place of canned coconut milk.
Red potatoes may be used in place of Yukon Gold potatoes.
RECIPE
Makes: 4 – 5 cups of soup
INGREDIENTS
2 tablespoons olive, avocado, or sunflower oil
4 cups sliced leeks (about 3 – 4 leeks), white and light green parts, 1/2 inch slices, washed thoroughly
3 cups peeled and diced Yukon Gold potatoes (about 2 -3 potatoes)
1 tablespoon minced garlic (about 2 cloves)
1/3 cup dry white wine, dry sherry, or apple cider
5 cups vegetable stock or chicken stock
1 bay leaf
1/2 teaspoon celery seed
1/2 teaspoon dried thyme (or 1 teaspoon fresh thyme leaves)
1/2 teaspoon Kosher salt
1/4 teaspoon ground black or white pepper
1 tablespoon traditional balsamic vinegar
1/2 teaspoon ground nutmeg
1 cup canned coconut milk (full fat)
Optional garnish – drizzle of Extra Virgin Olive Oil or Pumpkin Seed Oil, or chopped fresh parsley
DIRECTIONS
1. In a large stock pot, heat the oil over medium heat. Add the leeks and sauté until they are soft and beginning to caramelize, about 5 - 10 minutes. Remove about ¼ cup of leeks and set aside for later use. Add the potatoes, and sauté an additional 2 - 3 minutes. Add the minced garlic and continue to sauté another 30 seconds.
2. Carefully add the white wine (or sherry or cider) and scrape up any browned bits on the bottom of the pan.
When adding alcohol, pour it carefully into the center of the pan. Do not let it come in contact with any open flame from a gas burner. Or, remove the pan from the heat (or turn the burner off), add the alcohol, then return the pan to the heat and resume cooking.
3. Add the stock, bay leaf, celery seed, thyme, salt and pepper. Bring to a gentle boil, then reduce the heat, cover and simmer over low heat until potatoes are soft, about 35 minutes. Remove from heat.
4. Using a hand or regular blender, puree the soup until smooth. Add the balsamic vinegar, nutmeg, and coconut milk, stirring to combine. Stir in the reserved leeks. Taste and add more salt and pepper as needed. Return to low heat for another 5 minutes.
5. Serve immediately, or cool, cover, and refrigerate for later use. Garnish each serving with a drizzle of olive oil, pumpkin seed oil, or fresh parsley, if desired when serving.
Have you made this recipe or are you interested in making it? Share your thoughts here.