Imed Shili Woolworths Potato And Leek Soup Recipe is made with leeks, potatoes, onion, garlic, thyme, bay leaf, and vegetable stock. This hearty and comforting Woolworths Potato and Leek Soup recipe creates a warming dinner or lunch option that takes about 45 minutes to prepare and can serve up to 4 people.
Woolworths Potato And Leek Soup Recipe Ingredients
- 50 g unsalted butter
- 6 medium leeks, thoroughly washed and sliced (about 500 g)
- 4 medium-sized potatoes (Yukon Gold or Russet), peeled and cut into small cubes
- 1 medium onion, finely chopped
- 2 cloves garlic, finely chopped
- 1 fresh thyme sprig
- 1 bay leaf
- 1 L low-sodium vegetable stock
- Salt, to taste
- Freshly ground black pepper, to taste
- Sour cream, for serving
- Chopped chives, for garnish
Woolworths Potato And Leek Soup Recipe Instructions
- Sweat the Vegetables In a large, heavy-based saucepan or stockpot, heat the butter over medium heat. Add the sliced leeks, diced potatoes, chopped onion, and garlic. Cover and cook, stirring often, for about 10 minutes, or until the vegetables have softened.
- Simmer the Soup Add the thyme sprig, bay leaf, and vegetable stock. Bring to a gentle simmer, and cook uncovered for about 20 minutes, or until the potatoes are tender. Remove the thyme and bay leaf.
- Blend and Season Allow the soup to cool slightly, then purée it in batches in a food processor or directly in the pot using an immersion blender until smooth. Taste and season with salt and freshly ground black pepper as desired.
- Serve Reheat the soup gently over low heat without bringing it to a boil. Serve warm, topped with a dollop of sour cream and a sprinkle of chopped chives.
Recipe Tips
- Use Yukon Gold Potatoes: For a creamy and buttery texture, opt for Yukon Gold potatoes. They break down nicely when blended and add a rich flavor to the soup.
- Sauté the Leeks Slowly: When cooking the leeks, make sure to cook them over low heat for a longer period to release their natural sweetness. This brings out a deeper flavor in the soup.
- Add a Splash of White Wine: For extra depth, deglaze the pan with a splash of dry white wine after sautéing the vegetables, before adding the stock. It adds complexity to the overall taste.
How To Store Woolworths Potato And Leek Soup Recipe
Refrigerate: Cool the Woolworths Potato and Leek Soup completely. Then, transfer it to an airtight container. It can be stored in the refrigerator for up to 3-4 days.
Freeze: For longer storage, freeze the soup. Pour it into a freezer-safe container, leaving some space for expansion, or use a freezer bag. The soup can be frozen for up to 2 months. When ready to serve, thaw it overnight in the refrigerator before reheating.
How To Reheat Leftover Woolworths Potato And Leek Soup Recipe
On the Stovetop: Pour the leftover soup into a saucepan and heat over medium-low heat. Stir occasionally until warmed through, about 5-10 minutes. Avoid bringing it to a boil to prevent curdling.
In the Microwave: Transfer a portion of the soup to a microwave-safe bowl. Cover it loosely with a microwave-safe lid or plastic wrap. Heat on high for 2-3 minutes, stirring halfway through to ensure even reheating.
In the Slow Cooker: For larger quantities, transfer the soup to a slow cooker and set it to low. Heat for 1-2 hours or until thoroughly warmed, stirring occasionally.
What To Serve Woolworths Potato And Leek Soup Recipe
Woolworths Potato And Leek Soup Recipe pairs well with crusty baguette slices, buttered toast, fresh garden salad, and roasted vegetables. It also can be served alongside grilled cheese sandwiches, herb focaccia, savory crackers, and garlic bread for better savoring of the meal.
Frequently Asked Questions
Can I use chicken stock instead of vegetable stock?
Yes, you can use chicken stock if you prefer a slightly richer flavor. However, this will make the soup non-vegetarian, so keep that in mind if you’re cooking for vegetarians.
Do I need to peel the potatoes?
For the best texture, it’s recommended to peel the potatoes. Peeling helps create a smooth consistency when the soup is blended, especially if you’re using a variety with thicker skin.
How do I keep the soup from curdling when reheating?
To avoid curdling, reheat the soup gently over low to medium-low heat. Do not bring it to a boil, especially if you’ve added sour cream or milk as a garnish, since high heat can cause curdling.
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Woolworths Potato And Leek Soup Recipe
Description
Woolworths Potato And Leek Soup Recipe is made with leeks, potatoes, onion, garlic, thyme, bay leaf, and vegetable stock. This hearty and comforting Woolworths Potato and Leek Soup recipe creates a warming dinner or lunch option that takes about 45 minutes to prepare and can serve up to 4 people.
Ingredients
Instructions
- Sweat the Vegetables In a large, heavy-based saucepan or stockpot, heat the butter over medium heat. Add the sliced leeks, diced potatoes, chopped onion, and garlic. Cover and cook, stirring often, for about 10 minutes, or until the vegetables have softened.
- Simmer the Soup Add the thyme sprig, bay leaf, and vegetable stock. Bring to a gentle simmer, and cook uncovered for about 20 minutes, or until the potatoes are tender. Remove the thyme and bay leaf.
- Blend and Season Allow the soup to cool slightly, then purée it in batches in a food processor or directly in the pot using an immersion blender until smooth. Taste and season with salt and freshly ground black pepper as desired.
- Serve Reheat the soup gently over low heat without bringing it to a boil. Serve warm, topped with a dollop of sour cream and a sprinkle of chopped chives.
Serving Size 4
Servings 4
- Amount Per Serving
- Calories 250
- % Daily Value *
- Total Fat 14g22%
- Saturated Fat 8g40%
- Cholesterol 35mg12%
- Sodium 600mg25%
- Total Carbohydrate 30g10%
- Dietary Fiber 4g16%
- Sugars 5g
- Protein 3g6%
- Vitamin A 10 IU
- Vitamin C 20 mg
- Calcium 4 mg
- Iron 6 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
