Easy Gourmet Potato Leek Soup With Wasabi Tobiko
- Easy Gourmet Soup Recipe
- Wasabi Tobiko – Tobyko
- Chicken Soup Stock
This is a very easy gourmet potato leek soup recipe. Don’t let the fact that the recipe is so simple fool you; the taste is what matters and you’ll enjoy this recipe. This will give you about 12 cups of soup which is enough for now and some to freeze for later. A true gourmet may laugh and proclaim that this can’t possibly be a gourmet soup when I suggest that you buy the chicken or vegetable broth already made. OK point taken; however the name of this website is “Easy Gourmet Recipes” and this one is easy!
- Fresh Leeks
- Thinly Sliced Leeks
- Heat Leeks To Soften
- Cube and Boiled Potatoes
- Wasabi Tobyko – Tobiko
- Potato Leek Soup With Chives and Wasabi Tobyko
4 Large Potatoes – White, Red or Yellow – If you use red boil them a little longer than white or yellow potatoes.
6 Tablespoons of butter – salted if you like salt or salt free for dietary reasons
6 Leeks – Thinly sliced
9 Cups of vegetable broth for vegetarians or chicken stock if prefer
Get out your biggest frying pan and on medium to low heat cook the sliced leeks in 3 tablespoons of butter for 10-15 minutes until they are soft. Remove them from the heat and then cook the next 3 leeks the same way and store them with the others. Peel the potatoes, then make small cubes of them so that they will cook fast. Put the potatoes into a pot with enough water to cover them and boil until they are ready. White or yellow potatoes will only need about 10 minutes and red potatoes will need 20 minutes. They do not need to be cooked all the way at this point. Now discard the water from the potatoes. Add the potatoes with the leeks into a big pot and add the vegetable or chicken broth. Bring this to a boil then reduce the heat to simmer for 15 minutes. Turn off the heat and allow this to cool until you no longer see steam. A few cups at a time add this to a blender and run each batch for about 1-2 minutes until you are sure that you have no chunks remaining. Put each of these pureed batches together in a second large pot so that all the batches are together in the end. This will compensate for some batches of the soup being thicker or thinner than others. You may want to put half in the freezer and keep the other half to eat now. Since you allowed the soup to cool before blending you’ll only need to warm it up and you’ll have a perfect potato leek soup. You can make it even better by adding a small amount of chives on top; you can use regular or garlic chives. Then you can add the wasabi tobiko with the chives on top or instead of the chives on top.