Now that the weather is changing, it’s time for some soup recipes! We love making larger batches of soup on Sundays to have for lunches all week long. Potato and leek soup is one of our favorite soups to make. The potato creates a thicker soup that’s filling and the leeks add a boost of flavor. In the typical preparation of this soup, we’ve found that you lose a lot of the leek flavor when it simmers in broth for longer periods of time. By preparing the soup sous vide (“under pressure”), it captures and retains more of the flavor.

We’ve touched on sous vide cooking the past, but mostly in reference to preparing meats. While sous vide cooking is amazing for creating a perfectly cooked steak, it’s also great for all kinds of soups! We use the Anova culinary sous vide precision cooker. It’s compact and easy to use and fairly inexpensive. We also use a vacuum sealer, which is not essential, but very useful when preparing foods sous vide. We recently found one on Amazon that’s cheap and has reusable bags! The concept of sous vide cooking is that items are cooked in a constant temperature water bath with circulating water. Rather than simmering vegetables in broth and losing a lot of their flavor and nutrients, this method retains all of those flavors in the bag.

Once the vegetables have cooked through, all you have to do is simply pop everything into a blender (or you can use an immersion blender) and blend until smooth. We love using our Vitamix for soups like this, because it blends into a perfect velvety consistency. We top off the potato and leek soup with a little drizzle of olive oil and some fresh herbs for a filling and comforting lunch or dinner!

If you love soups as much as we do, check out some of our other favorite soup recipes like:

Curried Butternut Squash and Carrot Soup

Italian Wedding Soup

Instant Pot Chicken Tortilla Soup

Sous Vide Potato and Leek Soup

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Prep Time 5 minutes mins

Cook Time 30 minutes mins

Servings: 6

Course: Soup

Cuisine: French

Ingredients Method

Ingredients

  

• 2 Pounds Potatoes Peeled and quartered
• 6 Medium Leeks Washed and trimmed
• 1 Teaspoon Kosher Salt
• ½ Teaspoon Black Pepper
• 2½ Tablespoons Olive Oil
• 1 Cup Low Sodium Vegetable Broth Can sub chicken broth
• 1 Cup Heavy Whipping Cream

Method

 

1. Add the potatoes with ½ teaspoon kosher salt, ¼ teaspoon black pepper, and 1 tablespoon olive oil into a vacuum sealed bag.
2. Add the leeks with the same amount of salt, pepper, and oil into another vacuum sealed bag.
3. Heat your water bath to about 190F. Once the temperature is reached, drop the bags in and cook for about 30 minutes. Once the temperature is reached, drop the bags in and cook for about 30 minutes.
4. After 30 minutes, cut the bags open and pour all liquid and ingredients into the blender.
5. Add the broth and whipping cream and blend until desired consistency is reached.
6. Season with salt and pepper to taste.