Looking for a comforting soup of potatoes, mild leeks, and the lemon tang of sorrel? Try our Potato, Leek, Sorrel Soup!
Potato and leek soups are often quite good in the fall when the weather is getting cold and you want something comforting and solid in your stomach. But a potato and leek soup can also be great in the summer if you brighten it up some. Sorrel is a great way of brightening up a soup with the flavors of summer.
The picture above added some pickled Fresno Chilis to the soup for some heat and some color. They are easy to make, check out Quick Pickled Hot Peppers.
Ingredients
- Potatoes
- Leeks
- Sorrel
- Garlic
- Broth
See recipe card for quantities.
Potatoes are rather key to Potato, Leek, Sorrel Soup! Here you can see we used Purple Finn Potatoes that gave it a fun, purple color, though perhaps looking a bit like Play-Doh. You can use any other potatoes, I would suggest red or yellow potatoes, not Russets, for their creamy texture when cooked.
Leeks have a milder and sweeter flavor than onions. They also have a creamy texture when cooked that go well in a soup.
The sorrel gives a lemon-bite to the dish. They could be left out, but I might add some lemon juice if you do.
The broth is also key for the soup. I used a vegetable stock in this recipe, however you can get a richer taste by replacing some or all of the broth with a light coconut milk or cashew cream.
Instructions
Step 1: Chop the leeks. Separate the pieces of the leek and remove any bits of dirt.
Heat up the pan to cook the soup. When hot, add oil. When the oil is shimmering, add the leeks.
Step 2: Cool the leeks until translucent, about 10 minutes. Add garlic, cook for 2 minutes.
Step 3: When the leeks are done, add in the potatoes and broth.
Bring the pot to a boil, about 5 minutes. Lower heat. Cook until the potatoes are soft, about 20 minutes.
Step 4: 5 minutes before the potatoes are done, add in the sorrel.
Step 5: When the potatoes are done, remove the soup from the heat.
Step 6: Blend the soup until smooth, either with a potato masher or with an immersion blender. You can also use a regular blender, but will have to blend the hot soup in small batches.
Substitutions
If you are concerned with potatoes, consider using sweet potatoes.
If you don't have sorrel, you can always add in some lemon juice to provide that acidic, citrusy bite of lemon.
Variations
Fresh herbs, like Italian Parsley, thyme, basil, or sage, or dried herbs , such as oregano, thyme, or sage will give nice contrast to the potatoes and leeks.
Add in some Piment d'Epellete or sweet or smoky paprika to give an earthiness to the soup.
Adding coconut milk or cashew cream will give the soup a much richer base.
Add beans to the soup and make it into a main dish. I have made it with black-eyed peas, which made for a very satisfying main dish, though other beans like cannellini beans or Royal Corona would be awesome.
Top with extra chopped sorrel leaves, lovage, or Italian Parsley. Pickled peppers can give some more acid and spice. See Quick Pickled Hot Peppers.
Equipment
- Knife
- Chopping board
- Large pot (I used a Dutch oven)
- Potato masher or Immersion Blender or Blender or Food Processor
Storage
The soup should remain good for 3-4 days in the fridge if stored in an airtight container.
The soup will freeze well, and can be stored for 2-3 months.
Related
Looking for other soups? Try these:
- Split Pea and Broccoli Soup With Peruvian Pearl Peppers
- Bean, Corn, Avocado Chowder
- Leek/Pea Soup with Pistachio and Pomegranate
- Lentil Soup With Miso
Pairing
These are my favorite dishes to serve with Potato, Leek, Sorrel Soup:
Recipe
Potato, Leek, Sorrel Soup
Equipment
- 1 knife
- 1 Chopping board
- 1 Large pot (I used a Dutch oven)
- 1 Immersion Blender or Blender or Food Processor
Ingredients
Instructions
- Cut the ends off the leeks. Remove the tough leaves, you can go into the light green bits of the leek, but not the tough, dark green leaves. Chop the leeks and wash to remove any small bits of dirt.
- Place pot on the stove and turn on medium heat. When the pot is hot, add the oil. When the oil is shimmering, add in the leeks. Cook the leeks until translucent, about 10 minutes.
- Add the garlic to the pot. Cook for about 2 minutes.
- Add the broth and potatoes. Bring to a boil. Lower heat and simmer, partially covered until potatoes are soft, about 20 minutes.
- 5 minutes before the pitatoes are done, add the chopped sorrel leaves.
- Remove from the heat when the potatoes are soft. Let cool slightly.
- If you use a potato masher, you will end up with a chunkier soup, which is quite nice. An immersion blender can give you a much smoother soup without having to take it out of the pot. If you use a blender or a food processor, do it in small batches.
- Serve with extra chopped sorrel leaves, lovage, Italian Parsley. Top with pickled peppers.
- Enjoy!
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