Leek, Corn, And Potato Soup
Purge your fridge with this creamy and comforting leek, corn, and potato soup. Purposefully simple but utterly delicious.
Ingredients
Broth
- 1 bunch flatleaf parsley roughly chopped, set aside 1 tablespoon chopped for garnish
- 1 bunch thyme sprigs
- 2 leek sheaths
- 1/2 leek sliced
- 3 cups turkey stock
- 2 cups water
- 1 tbsp unsalted butter
- 1 tsp salt
- 16 grinds ground pepper or 4 peppercorns
Soup
- 2 potatoes diced
- 2 can corn drain excess water or 4 ears of corns
- 2 tbsps chives chopped
- 1 cup whole milk or heavy cream (whichever you prefer)
- 1/2 tsp Aleppo pepper
- 1 lemon 1/4 squeezed in each serving
- ground pepper to taste
Instructions
Cut the Vegetables and Herbs
- Dice potatoes, slice the leek, and drain the can of corn of excess water. Chop flatleaf parsley and chives. Set aside.
Sauté Leeks
- Place a pot or Dutch oven on the stovetop at medium heat. Add the unsalted butter to the pot. When the butter starts to softly bubble, sprinkle in the leek slices. Sauté for 2 minutes or until soft and succulent. If they start browning, turn the heat to low.
Add Herbs, Spices, and Liquid to Pot and Cook for 35 min
- Add leek leaves, thyme sprigs, chopped parsley, turkey stock, water, and salt to the pot. Grind fresh ground pepper around the pot. Stir. Ensure leeks are partially submerged in the liquid. Turn the stovetop to high heat and bring to boil.
- When the liquid begins to boil, lower the heat to low to simmer.
- Cover the pot with its lid and cook for 35 minutes. Use a slotted spoon or large sieve to remove the solid contents, leaving only the broth. Raise the heat to medium-high.
Add Milk, Corn, and Potatoes and Blend It
- Add whole milk or heavy cream and potatoes. Grind additional fresh ground pepper. Cook for 10 minutes or until the potatoes are nearly cooked.
- Add 1/2 the can of corn and cook for 1 minute.
- Use a hand blender (or regular blender) to blend the contents until smooth.
Add Additional Corn, Chives, and Aleppo Pepper
- Add the rest of the corn, chives, and Aleppo pepper. Stir. Cook for an additional 2-3 minutes to marry all the flavors together.
Let’s Plate
- Spoon soup into large bowls. Squeeze lemon. Garnish with fresh herbs, including flatleaf parsley and fresh ground pepper, and a drizzle of heavy cream.
- Serve and Enjoy.
Nutrition
Calories: 348kcalCarbohydrates: 63gProtein: 14gFat: 8gSaturated Fat: 3gTrans Fat: 1gCholesterol: 15mgSodium: 713mgPotassium: 1089mgFiber: 8gSugar: 14gVitamin A: 1836IUVitamin C: 55mgCalcium: 120mgIron: 3mg
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