Creamy Leek and Potato Soup is the perfect soup after months of cold weather, spring is a time to indulge in delicate and fresh produce. It’s also a great time to explore new flavors and cooking techniques. Spring season is all about fresh green vegetables and delicate flavors. It’s a refreshing change after the heavier food of the autumn and winter.
Leeks can have a strong flavor just like onions if eaten raw. However, if you slice them very thinly they can be an ideal ingredient in a more delicate recipe. Leeks adds depth of flavor to stocks and soups. They can be cut into thin strips, rings, and even minced. Leeks can also be added to a wide range of recipes — from beef to seafood recipes. This versatile ingredient can also be a standalone star for a great soup, which is how it’s used in this recipe.
This leek and potato soup is a classic! Nothing beats a bowl of a delicious, light, and herbaceous leek soup that can be paired with a great bottle of rosé wine. A leek and potato soup that tastes of spring. You can also add different herbs such as — tarragon and thyme to add more flavor to the soup. You can also add a teaspoon of freshly ground nutmeg for an instant kick of spice.
This soup recipe is perfect to pair with crunchy French bread and a bottle of delicious rosé wine. Here are our top suggestions.
- Provencal Rosé
- White Zinfandel
- Loire Valley Rosé
- Pinot Noir Rosé
- Syrah Rosé
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