Make Ahead Leek and Potato Soup: A Deliciously Convenient Option
As the seasons change and the weather cools down, there’s nothing like a warm and comforting bowl of soup to cozy up with. Leek and potato soup is a classic comfort food that’s both easy to make and delightful to eat. And with a make-ahead option, you can enjoy this tasty soup whenever the mood strikes. In this article, we’ll explore the recipe for make-ahead leek and potato soup, along with some helpful tips and tricks to make the most of this delicious meal.
Why Leek and Potato Soup is a Great Choice
Leek and potato soup is a classic for a reason. The sweet and subtle flavor of leeks pairs perfectly with the creamy richness of potatoes, making for a truly satisfying soup. Plus, the ingredients are easily accessible and budget-friendly, making it a great option for busy households or families on a budget.
The Recipe: Make Ahead Leek and Potato Soup
Ingredients:
- 2 large leeks, chopped (white and light green parts only)
- 2 large potatoes, peeled and chopped
- 4 tablespoons butter
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1 cup milk
- 1 teaspoon dried thyme
- Salt and pepper, to taste
- Fresh parsley, chopped (optional)
Instructions:
- In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped leeks and onion, and cook until the leeks are softened, about 8-10 minutes.
- Add the garlic, chicken broth, milk, and thyme to the pot. Stir to combine.
- Add the chopped potatoes to the pot and bring to a boil. Reduce the heat to low, cover, and simmer for 15-20 minutes, or until the potatoes are tender.
- Remove the pot from the heat and let it cool slightly. Use an immersion blender or a regular blender to puree the soup until smooth.
- Return the pot to the stovetop and add salt and pepper to taste.
- Divide the soup into individual portions and refrigerate or freeze for up to 5 days or 3 months, respectively.
Tips for Make-Ahead Success
When it comes to make-ahead cooking, there are a few tips and tricks to keep in mind. Here are some helpful hints for making the most of this delicious soup:
- Label and Date: Make sure to label and date the containers you store the soup in, so you can easily identify what you have in the fridge or freezer.
- Cool Before Refrigerating: Cool the soup to room temperature before refrigerating or freezing to prevent bacterial growth.
- Thaw Safely: If freezing, thaw the soup overnight in the fridge or at room temperature for a few hours. Avoid microwaving, as this can cause hot spots and potentially cook the soup unevenly.
- Reheat Gently: When reheating, gently heat the soup over low heat, whisking constantly, to prevent scorching or lumps.
Enjoy Your Make-Ahead Leek and Potato Soup
Make-ahead leek and potato soup is the perfect solution for busy weeknights, lazy Sundays, or cozy afternoons by the fire. With its rich and comforting flavors, it’s sure to become a new family favorite. Plus, with its make-ahead capabilities, you can enjoy it whenever the mood strikes. So why not give it a try and see just how delicious and convenient this classic soup can be?
Make Ahead Leek and Potato Soup
Full recipe: [https://servedwithrice.com/leek-and-potato-soup/](https://servedwithrice.com/leek-and-potato-soup/)
Ingredients (served two)
* 1 small potato
* 1 Japanese leek (Negi)
* 1 tbsp butter
* 500ml stock
* 1 tbsp extra virgin olive oil
* 1 tsp herbs for garnish
* Salt and pepper to taste
**Instructions**
1. Wash, peel and cut potatoes into small cubes. Wash and cut leeks into sections.
2. Sweat leeks in butter until aromatic, but not browned.
3. Add potatoes and just enough stock to cover. Cover the pot and simmer until potatoes are tender.
4. Reserve some potatoes for garnish. Working in batches if necessary, blend the potatoes and leeks.
5. Add stock or water as needed to adjust texture to your liking, and season to taste.
6. Refrigerate the soup overnight. Before serving, garnish with reserved potatoes and reheat.
Cheers!