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This Mediterranean Potato Leek Soup is so simple and delicious full of leeks and potatoes with a touch of cream and greens. Yum!
| 3 medium potato(es) |
| 2 medium leek(s) |
| 6 cups water |
| 6 tablespoons full cream |
| 1 ounce butter |
| to decorate coriander |
| 2 scallions spring onion(s) |
| to taste salt |
This Mediterranean Potato Leek Soup is a delicious vegetarian soup. It doesn’t require too much work or any specific skills. You will love the taste of it!
While this Medieterannean Potato Leek Soup can be enjoyed year-round, its warm and comforting flavors make it a perfect meal during the cooler months of fall and winter.
However, you can also make it during any season.
You can easily find the ingredients for this recipe at your local grocery store or farmers’ market.
Look for fresh, organic produce to enhance the flavor of your soup.
While I recommend sticking to the recipe for the most authentic taste, there are some substitutions you can make if necessary.
For example, if you don’t have leeks on hand, you can use onions instead.
Additionally, you can swap full cream for a lighter alternative like coconut milk for a dairy-free option.
Absolutely!
Potato Leek Soup pairs beautifully with a variety of Mediterranean dishes such as seafood salads, roasted vegetables, or crusty bread.
For an appetizer, serve my delicious Shrimp in Garlic Sauce, Spicy Salmon Tartare, or Tuna Carpaccio.
Serve it as the main dish with Shrimp Quiche for a Mediterranean-inspired feast.
For dessert, go with my favorite Raspberry Pavlova or Chocolate Raspberry Tart.
Complement the flavors of Potato Leek Soup with a crisp white wine such as Sauvignon Blanc or a light-bodied red like Pinot Noir.
For non-alcoholic options, consider serving sparkling water with a twist of lemon or a refreshing herbal tea.
Store any leftover soup in an airtight container in the refrigerator for up to three days.
You can also freeze individual portions for longer storage.
Simply thaw in the refrigerator overnight and reheat gently on the stove before serving.
Enjoy my delicious Mediterranean Potato Leek Soup anytime you crave something healthy!
1. Prepare potatoes3 min Start with the potatoes. Wash peel and slice potatoes. |
2. Prepare Leek3 min Wash and slice the leek. |
3. Place a pot1 min Add all vegetables a pot with cold water. |
4. Cook soup45-55 min Simmer the soup, partially covered for 45-55 minutes until the vegetables are tender. Turn off the heat and leave the casserole. |
5. Blend soup3 min Chop the spring onion and prepare coriander leaves (you may skip adding coriander, if you don't like it). Place the soup in a blender and add cream and butter to it. Blend the soup. |
6. Serve1 min The soup is now ready - serve it in soup bowls. Decorate the soup with onion scallions, coriander and cream. Your Easy Potato Leek Soup is ready. Enjoy! |
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The perfect recipe for this time of the year. Easy for me and tasty for the family. Thank you!
You are very welcome, Maniya! thank you for the 5-star rating!