Potato and Wild Leek Soup
Indulge in the comforting flavors of nature with this Potato and Wild Leek Soup, a creamy and vibrant dish that celebrates the earthy richness of fresh ingredients. Made with tender potatoes and the unique, garlicky essence of wild leeks (ramps), this soup is the perfect blend of hearty and light. The recipe combines the bold aroma of sautéed onions and garlic with a velvety base of vegetable broth and heavy cream, creating a luscious texture. Finished with vibrant green leek tops and a sprinkle of fresh parsley, this soup is not only a feast for the palate but also for the eyes. Ready in just 45 minutes, this dish is an ideal choice for a cozy weeknight meal or an elegant starter. Try this seasonal soup to enjoy a truly farm-to-table experience! Keywords: potato and wild leek soup, creamy soup recipe, wild leek recipes, vegetarian soup ideas, ramps soup.
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Recipe Information
Ingredients
- 4 medium-sized potatoes
- 1 bunch wild leeks (ramps)
- 2 tablespoons butter
- 1 medium onion
- 2 cloves garlic
- 4 cups vegetable broth
- 1 cup heavy cream
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon olive oil
- 2 tablespoons fresh parsley
Instructions
Peel and dice the potatoes into 1-inch cubes. Set aside.
Thoroughly wash the wild leeks (ramps) to remove any sand or dirt. Separate the white bulbs from the green tops. Chop the white parts and slice the green tops. Set aside.
Finely chop the onion and garlic.
In a large pot, heat the olive oil and butter over medium heat until the butter is melted.
Add the chopped onion and sauté for 3-4 minutes until translucent.
Stir in the garlic and the chopped white parts of the wild leeks. Sauté for another 2 minutes until fragrant.
Add the diced potatoes to the pot and stir to coat them with the butter and aromatics.
Pour in the vegetable broth and bring to a boil. Reduce the heat to a simmer and cook for 20 minutes, or until the potatoes are very tender.
Using an immersion blender, carefully blend the soup until smooth. Alternatively, transfer the soup in batches to a countertop blender, then return it to the pot.
Stir in the sliced green tops of the wild leeks and cook for an additional 2-3 minutes until softened.
Lower the heat and stir in the heavy cream. Season with salt and black pepper to taste.
Serve the soup hot, garnished with freshly chopped parsley and a drizzle of olive oil if desired.
Nutrition Facts
Calories |
2344 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 126.7 g | 162% | |
| Saturated Fat | 64.9 g | 324% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 306 mg | 102% | |
| Sodium | 4919 mg | 214% | |
| Total Carbohydrate | 251.4 g | 91% | |
| Dietary Fiber | 33.2 g | 119% | |
| Total Sugars | 32.1 g | ||
| Protein | 41.7 g | 83% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 378 mg | 29% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 6587 mg | 140% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
