Imagine a smooth and rich nutty potato leek soup. That is what this soup tastes like. I use pistachio milk and vegetable Dashi stock powder for the base, and a touch of heavy cream for the extra creaminess.
You might also like Shio Kombu Crouton and Dubai Chocolate Maritozzo.
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Ingredients of Pistachio Potato Leek Soup
- Leek - Use only the white and light green parts. The leek I got only came with white part, but if you do get the whole leeks. You can use the top green part for stock, just discard them before blending the soup.
- Potato - Russet potatoes or Yukon Gold potatoes both work. However, Russet potatoes are starchier, so it’s ideal for a thick blended classic creamy potato soup.
- Vegetable Dashi Stock Powder - The one I like using is from Kayanoya. If you’ve never tried it, it’s like steeping tea, but for a whole pot of stock. You can also replace it with some vegetable stock.
- Pistachio Milk - I use Táche unsweetened pistachio milk, but you can replace it with any other milk or plant-based milk.
- Heavy Cream - Just enough heavy cream for the creamy texture.
See recipe card for quantities.
How to make Pistachio Potato Leek Soup?
Prep the leek. Trim off the root, and instead of halving the leek, make a straight cut down the center, so you can open the leek like a book and rinse out any trapped dirt.
Dice the peeled potatoes and leeks to small bites.
Sauté the leek with butter and garlic until tender and sweet. Leek is like onion, so the most you cook it, the sweeter it will get.
Add potatoes, stock powder pack (or vegetable stock), water and pistachio milk. Cook for 20 minutes or until the potatoes can be easily poked through.
Remove the stock powder pack. Blend the soup with a hand blender to smooth. Finish the soup by adding heavy cream, salt and pepper.
Serve with some homemade Shio Kombu Croutons.
Equipment
I use hand blender cause I don’t have a blender. I like the Breville hand blender I have cause the bottom of the belle cover is covered by plastic, so I can use it in my Le Creuset without hurting the coating of the pot.
Storage
Store in the fridge for up to 4 days. Reheat gently over low heat, stirring occasionally. Avoid boiling cause you can easily burn the starch in the soup. Don't freeze the soup. Although the potato is blended, the soup can still separate after freezing.
Recipe Tips
Don’t aggressively over-blend! Potatoes can get a bit gluey if overworked, so blend just until smooth.
Cook leeks low and slow in butter! If they brown, the soup loses that clean, delicate flavor.
Recipe FAQ
It usually needs one of three things: more salt, a bit more fat (butter or cream), or a small splash of acid (like lemon juice). I serve the leek soup with croutons and extra virgin olive oil.
Yes. The potatoes already give body. You can skip the cream or finish with a little butter, milk, or even crème fraîche for a lighter version.
Blend it well, then pass it through a fine mesh strainer if you want a more refined, restaurant-style texture.
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Recipe Card
Pistachio Potato Leek Soup
Equipment
Ingredients
- 30 g unsalted butter
- 3 cloves fresh garlic
- 3-4 leek (400g after removing the green part and root)
- 500 g potato
- 2 cup water
- 4 cup unsweetened pistachio milk
- 1 pack vegetable dashi powder (or swap water to vegetable stock)
- ½ cup heavy cream
- salt and pepper
- Shio Kombu Crouton
Instructions
- Prep: Prep the leek. Trim off the root, and instead of halving the leek, I make a straight cut down the center, so I can open the leek like a book and rinse out any trapped dirt.
- Cut: Dice the peeled potatoes and leeks to small bites.
- Sauté: Sauté the leek with butter and garlic until tender and sweet. Leek is like onion, so the most you cook it, the sweeter it will get.
- Cook: Add potatoes, stock powder pack (or vegetable stock), water and pistachio milk. Simmer for 20 minutes or until the potatoes can be easily poked through.
- Blend: Remove the stock powder pack. Blend the soup with a hand blender to smooth.
- Season: Finish the soup by adding heavy cream, salt and pepper.
- Enjoy: Serve with some homemade Shio Kombu Croutons.
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