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Make Ahead Leek and Potato Soup

Save on stress for your special occasion meals by choosing courses that can be cooked in advance, like this easy blender leek and potato soup.
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Appetizer, Side Dish, Soup
Cuisine: Western
Keyword: Potatoes
Servings: 2

Ingredients

  • 1 small potato
  • 1 Japanese leek Negi
  • 1 tbsp butter
  • 500 ml stock
  • 1 tbsp extra virgin olive oil
  • 1 tsp herbs for garnish
  • Salt and pepper to taste

Instructions

  • Wash, peel and cut potatoes into small cubes. Wash and cut leeks into sections.
  • Sweat leeks in butter until aromatic, but not browned.
  • Add potatoes and just enough stock to cover. Cover the pot and simmer until potatoes are tender.
  • Reserve some potatoes for garnish. Working in batches if necessary, blend the potatoes and leeks.
  • Add stock or water as needed to adjust texture to your liking, and season to taste.
  • Refrigerate the soup overnight. Before serving, garnish with reserved potatoes and reheat.