Baked Potato Leek Frittata Recipe - Give Recipe (2024)

FAQs

What to pair with potato leek soup? ›

What to Serve with Potato Leek Soup. Potatoes and leeks are hearty on their own, but some protein can really elevate the meal. Try staying within the eastern European and German theme with bratwurst or schnitzel-like crispy chicken.

Buttery, creamy, and made oh-so fragrant with the help of thyme and chives, this potato leek soup is the perfect companion to any cold weather dinner. Serve with a bit of hot sauce for an extra kick and a sprinkling of croutons for added crunch.

Leeks taste like a mild, sweet onion, but with their own distinctive twist. It's hard to describe a specific flavor beyond onion-like, but once you've had leeks, you'll recognize the differences between them. Let's put it this way: shallots and onions taste much more alike other than leeks and onions do.

Most recipes call for the white and pale green parts of leeks, but the dark outer greens are equally delicious in stews, sautés, and pasta and grain dishes. In French cuisine, leek leaves are used to season broths, soups, and stews as part of a bouquet garni.

Why does my leek and potato soup taste bitter? A bitter taste in your leek and potato soup could come from a few possible sources. One common cause is overcooked or burnt leeks. Leeks, like onions, can become bitter if they're cooked for too long or at too high a heat.

A fresh and light combination of sauteed onions, leeks and peas is one that is guaranteed to add a nice touch of green to your plate. A healthy side dish, packed with simple ingredients, delicious flavour, with an additional bonus of an astonishing amount of natural protein in the peas!

If your soup tastes anything but super flavorful, you likely just need to add more salt! Toppings like fresh herbs (I like chives and thyme), croutons, bacon, or cheese help, but this soup should be flavorful on its own and salt should be the first thing you add if your soup tastes bland.

* Common problem with Potato Leek Soups that call for blitzing to death until completely smooth. Power of blender = activates starch in potatoes = gluey. Same thing that happens if you use a food processor or blender for mashed potato!

If you blend or puree the potatoes for too long, the starch inside the potatoes will leak into the broth and create a gelatin-like consistency. It's for this reason, we like to blend the soup in batches (so if we over-blend a little it won't ruin the whole thing!) and only until it's just smooth.

Wild leeks, also called ramps, are native to North America and have a strong garlic-onion flavor. There are many named varieties of leeks. They vary from long, green narrow-leaf types with long slender white stems to long wide-leaf types with thicker shorter white stems and blue-green leaves.

Why are leeks so expensive? ›

They are tender and have a mild onion flavor with a slightly sweet edge. Leeks may be planted in late February to March for harvest in early- to mid-summer. Alternatively, they may be planted in July for harvest in late fall/early winter. Leek is an expensive crop to grow, because it is labor intensive.

To cook: Leeks can be boiled, braised or steamed. Sliced leeks should be cooked for 5-7 minutes until tender but still firm. Whole small leeks should be cooked for 10-15 minutes until tender but still firm, top with a cheese sauce and then brown under a preheated grill for 5 minutes or until golden.

Grill or roast them and enjoy them as a side dish. Serve them with romesco sauce, basil pesto, or the Mint Pesto on page 179 of The Love & Lemons Cookbook. In soups. Leeks are famous for their ability to add depth to soups, stews, and stock.

Soak the stalks in a bowl of cold water for 10 minutes or so, then rinse under cold running water in the sink. The long soak allows the water to penetrate the leek's many layers, clearing out all the bits of debris. Once your veg is all cleaned up and dirt-free, it's time to get cookin'.

Season leeks with soy, maple, sesame oil, and mirin. Top with sliced garlic and a few knobs of butter around the outside of the pan. Add just enough stock to cover leeks halfway, bring to a boil and pop into over to roast until caramelized and tender when pierced with a knife.

Potato Leek Soup Serving Suggestions

Jack and I often enjoy this potato and leek soup on its own, with good crusty bread, homemade focaccia, or dinner rolls on the side. If you're craving a larger meal, I recommend pairing it with a salad. These salad recipes would all be great choices: Kohlrabi Slaw.

Top pairings

Here are my favourite pairings: * Smooth dry white wines such as Chenin Blanc and unoaked or subtle oaked Chardonnay or Italian whites such as Gavi or Soave work with dishes that have a creamy texture or a light cheese sauce or leek dishes with eggs like a leek and cheese quiche.

Meat – Many potato soup recipes are meatless, making a meaty side a great option for it. Ham, turkey, chicken legs or wings, pork ribs or even a juicy burger all pair well for you meat lovers out there! Sandwiches – A grilled cheese sandwich or a Reuben make a great side for a complete meal.