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How to Make the Best Potato Leek Soup Recipe

Adding wine to potato soup gives it a great flavor. The wine will sizzle in the pan and you can imagine how wonderful the kitchen is going to smell when you make this. For an extra sizzle, turn the heat up a little just before adding the wine, and then turn it back down when the wine has finished reducing.

Feel free to add three quarters of a cup of heavy cream to this potato soup recipe for a creamy finish. You can also liquidize the soup in the blender, or in a food processor, if you want a creamy smooth soup but this is optional. Some people like creamy potato soup recipes and others enjoy the texture of the chopped vegetables in the soup.

This potato soup recipe with wine will freeze so make the whole amount, even if you are not feeding so many people. You could always double it too, if you want to make freezer soup. Use a dry white wine for this potato soup recipe. If you prefer to use sherry, pick a dry variety.

Perfect Potato Soup with Garlic and White Wine
Summary: Although many potato leek soups are pureed, this one is served chunky, so you can enjoy the textures. The garlic and wine add a gourmet touch to this tasty soup.
Author:
Cuisine: American
Recipe type: Soup
Serves: 6
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 2 potatoes
  • 6 trimmed leeks
  • 1 cup dry white wine
  • 4 cloves garlic
  • 2 pints chicken stock
  • 2 peeled, chopped carrots
  • Fresh parsley or chives, to garnish
  • 2 ½ tablespoons extra virgin olive oil
  • 2 ½ tablespoons butter
  • 1 big red onion or 2 small ones
  • Salt and black pepper
Instructions
  1. Rinse the leeks. Chop the onion and leeks finely. Peel and finely cube the potatoes. Peel and chop the garlic.
  2. If you are using bouillon cubes to make the stock, dissolve them in hot water.
  3. Melt the butter with the oil in a pan over a moderate heat. Sauté the leeks and onions for a few minutes. Do not let them brown. Add the wine and cook for 10 minutes.
  4. Add the potatoes, carrots, garlic, and stock. Add salt and pepper to taste. Cook the potato soup recipe for 25 minutes or until the potatoes and carrots are tender.
  5. Take the pan off the heat and let it cool for 5 minutes in cold water. Taste the soup, then add more salt and pepper if necessary.
  6. Warm the soup back up for 2 minutes. Divide the soup between 6 or 8 warmed bowls and garnish with the chopped herbs.
Notes
(Serves 6 as an Entree or 8 as an Appetizer)

Photo Description:

This colorful and appetizing soup is healthy and warming. Featuring nutritious ingredients like carrots, garlic, potatoes and onion, this potato soup recipe also boasts the generous addition of white wine, which enhances its overall flavor and makes it a suitable dish for either an appetizer or an entree. The fact that this potato soup recipe freezes well also means you can freeze it in separate portions and thaw it out easily on a chilly evening when you do not feel like cooking. Just warm it up in a pan over a moderate heat, stirring frequently, until it is hot, and then serve with crusty bread and butter.

 


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Christine Szalay-Kudra

Hello there, I'm Christine. Welcome to my blog where you will find a comprehensive collection of soup recipes for every season, occasion and palate. There are hundreds of soup recipes for you to try out, those which warm you up during the cooler months, and even chilled soups and dessert soups if you want to try something new.


Try making your next soup in the pressure cooker or crockpot, or prepare it in the conventional way. Choose from classics such as potato and leek soup, beef broth, French onion soup, or chicken noodle soup, or investigate a more unusual dish, like our cabbage bean soup or one of the Chinese soup recipes.


In addition to soups, broths and chowders, I have collected stew recipes, along with low-calorie, low-carb and heart-healthy options, so you can make soups which are nutritious and good for you, as well as fresh-tasting and delicious. Here at Amazing Soup Recipes, there are recipes for every taste, many of which are really quick and easy to make.


Thanks for visiting,


Christine

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