Potato and Leek Soup
with fennel and citrus salad
Ingredients
- Garlic - 4 cloves, 3 minced, 1 peeled
- Leeks - 1 1/2 lbs, green parts removed, white parts chopped ((Weight includes the green parts, which will be removed))
- Russet potatoes - 2 lbs, cubed
- Baguette - 1/2, 8 slices
- Olive oil - 1 Tbsp
- Butter - 1 1/2 Tbsp
- Bay leaves - 2
- Chicken stock - 3 to 4 cups
- Heavy cream - 1 cup ((Sub milk or leave out dairy altogether))
- Edamame - 1 1/3 cup
- Fennel bulb, small - 1, sliced
- Oranges - 3, segmented
- Apple cider vinegar - 1 1/2 Tbsp
- Dijon mustard - 1 tsp
- Maple syrup - 1 tsp
- Olive oil - 2 to 3 Tbsp
- Mixed greens - 6 oz
- Walnuts - 1/2 cup, crushed
Nutrition Facts
Prep
- Garlic / Leeks / Potatoes - Prep as directed. (Can be done up to 3 days ahead. If prepping potatoes earlier, submerge chopped potatoes in cold water to prevent browning.)
- Bread - Slice into 8 ½” (21.25 cm) thick pieces on a diagonal.
- Edamame - Defrost by microwaving for 1 to 2 minutes.
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Make
- Preheat oven to 425F (218C) degrees. Lightly brush baguette slices with olive oil. Spread out onto a sheet pan and toast for 5 to 6 minutes on top rack, until golden.
- Meanwhile, heat a Dutch oven over medium-high heat. Add in butter and then minced garlic and leeks to heated butter with a dash of salt. Saute until wilted and softened, ~5 minutes.
- Next add in potatoes, bay leaves, and enough chicken stock to cover potatoes by ~1 inch (2.5 cm). Cover and bring to a boil and then simmer for 15 to 20 minutes until you can easily pierce the potatoes.
- While soup is cooking, slice fennel and segment citrus. Whisk together apple cider vinegar, Dijon mustard, maple syrup, and olive oil. Season to taste with salt and pepper.
- Return to soup. Remove from heat, fish out bay leaves, and use an immersion blender to puree the soup. Stir in cream and season to taste with salt and paper.
- Trim off the end of remaining garlic clove. Rub the open end against the oiled side of each baguette slice.
- Warm up edamame in microwave for ~1 minute. Toss vinaigrette with greens, fennel, citrus, edamame, and walnuts. Enjoy soup with garlic toasts.
Nutrition Facts
Reviews
Ratings
15 reviews
left out cream and just added in more chicken stock when i was using the processor until it was the consistency I wanted. Lovelly on a cold day
0 HelpfulTasty but came out more of a puree than a soup. Needed more stock than what just covered the potatoes.
0 HelpfulThis was a very satisfying non-meaty meal -- soup, salad, and tasty garlic bread. I agree with others that the soup was a little bland -- some Cajun seasoning spiced it right up -- and a little thin. I'd use less stock next time (just enough to barely cover the potatoes). The salad was good but not my favorite from Cook Smarts.
0 HelpfulThis is a rating revision. The leftovers were way better than the first night. We don't have an immersion blender, so we have to use our Bullet to blend soup. I was really hungry, and was lazy and just blended up 2 portions of the soup so we could eat and then blend the rest later... bad idea! Blend the whole thing, and leave some potatoes to add some chunk to the soup. Tony Chachere's Seasoning tastes amazing in this soup. Also, double up the salad dressing... I found the recipe didn't make enough. It was beautiful, and we agreed the salad was a 3, the soup a 2. The soup needed some spices... since none were specified, I just added some Spike but overdid it with the salt. :( Also, it made way too much.
0 HelpfulPretty good! We had some unamazing oranges, which was sad for us, but I think had they been better the salad would have been fantastic! Very tasty combo. The soup is also good, although I don't know why the paleo version uses onions instead of leeks -- any number of paleo leek and potato soup recipes just use leeks. We added a little cream, because we sometimes eat more primal than paleo.
0 Helpful