Spanish soup recipes include some of the best cold soups that you can find, perfect to cool down on a hot summer day or to serve as a refreshing starter at your next gathering.
The chilled leek soup is one of the creamiest Andalusian soups, providing a powerful remedy to combat warm weather.
Keep reading this article, and you will learn everything about this recipe, from how to make it from scratch to some expert tips on storing, serving, and customizing the ingredients.
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Background of the Dish
Spanish cold soups have existed since the Middle Ages, with the tomato gazpacho being the first one to be developed and nowadays it stands as the most iconic example.
However, over time, these recipes evolved into a diverse variety of cold soups, including the creamier ones like Spanish potato soup and Spanish cabbage soup.
The chilled leek soup is one of the newest additions to this family, offering a luxurious and refreshing option to enjoy during the warmer months.
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Things You’ll Need for Chilled Leek Soup
The main ingredients to prepare this Spanish cold soup recipe are leek, potatoes, heavy cream, milk, vegetable broth, onion, and garlic cloves.
Apart from that, you will need an immersion blender, food processor, or regular blender so that your chilled leek soup reaches the perfect consistency.
Ingredients
- 4 large leeks
- 4 cups (1l) chicken or vegetable broth
- 2 cups (480ml) heavy cream
- 1 cup (240ml) whole milk
- 2 potatoes
- 1 onion
- 2 garlic cloves
- 4 tablespoons unsalted butter
- 1 teaspoon paprika
- Salt and pepper to taste
- Chives, finely chopped for garnish
How to Make Chilled Leek Soup – Step by Step Guide
- For the first step in this cold leek and potato soup, cut off the dark green tops of the leeks and discard them. Cut the white and light green parts in half lengthwise, then cut into thin slices. Wash it to remove any dirt.
- After that, peel and chop the onion into small pieces. Also, wash, peel, and cut the potatoes into cubes. Peel and mince the garlic cloves (you can add more or less, but they bring that Andalusian flavor to the table).
- Then, grab a large pot and melt the butter over medium heat. Also, add the leeks, minced garlic, onions, and a pinch of salt. Cook, stirring occasionally, until the vegetables get a soft texture, for about 10 minutes.
- Now, add the chopped potatoes and the broth to the pot. Bring the cold potato soup to a boil, then reduce the heat and simmer until the potatoes are tender, which should take 20 minutes.
- Next, using an immersion blender, mix the cold potato leek soup until smooth. If you don’t have one, you can do it in batches in a regular blender. Be careful as the soup will still be hot at this point, and it might splash.
- To continue with this chilled leek and potato soup recipe, add the cream and milk and stir. Season the soup with paprika, salt, and white pepper to taste.
- After that, let the leek soup cool to room temperature, then transfer it to the refrigerator for at least 4 hours or overnight.
- To finish with this recipe, taste the chilled leek soup and adjust the seasoning if necessary. Then, pour it into bowls and optionally garnish it with finely chopped chives to serve.
Substitution of Ingredients
We simply adore this chilled leek soup because it only calls for a few main ingredients, leaving room for replacements and additions that you can make.
First, you can prepare this Spanish soup recipe with cauliflower instead of potatoes, as it has a creamy texture that when blended and a mild flavor complements the leeks and other ingredients beautifully.
Besides that, you can switch the milk and heavy cream in this Spanish cold soup to make it vegan by using plant-based alternatives, such as coconut milk, cashew cream, soy milk, and stick to vegetable broth.
Similar to the tomato leek soup, you can use fresh tomatoes in this recipe, to add a vibrant flavor, natural sweetness, and an extra pop of color.
If you like leek and want to incorporate it into more dishes, then we have some Spanish soups recipes that you will love, such as the fresh Spanish tomato leek soup, the hearty leek and butternut squash soup, and the classic Spanish leek and celery soup.
Tips on Serving Chilled Leek Soup
Since this chilled leek soup is super rich and creamy, you can serve it as a main dish or as an appetizer, depending on how you choose to plate the dish.
To serve the cold leek soup as a main dish, we recommend that you add some sort of protein, such as hard-boiled eggs, grilled chicken, prawns, shrimp, or marinated tofu.
To present this chilled leek soup as an entree, pour it into small bowls or glasses (like shots, martini, or champagne glasses), and optionally top it with serrano ham slices or bacon bits.
If you have a party or friends coming over, you can impress them by preparing an appetizer table filled with a variety of cold Spanish soups, like the velvety chilled asparagus soup, the vibrant zucchini gazpacho, and the tangy yellow tomato gazpacho.
How to Store Chilled Leek Soup
The chilled leek soup is perfect for preparing ahead of time, ensuring you always have a delicious and refreshing option ready for any occasion.
Once you finish making the Spanish soups recipe, let the soup cool to room temperature and then transfer it to airtight containers, covered with a lid and leaving a little space at the top to allow for expansion if you plan to freeze the soup.
After that, add a label to the containers with the date and type of soup before storing them in the fridge for up to a week or in the freezer for up to three months.
When you are ready to enjoy this chilled potato leek soup, let it thaw in the fridge for 8 hours or overnight, and reheat it in the microwave at 1-minute intervals or at the stove on low heat, stirring occasionally.
Other creamy Spanish soups that you can make and store in the fridge or freezer include a rich Spanish squash soup and a smooth chilled cauliflower soup.
Recipe Card: Chilled Leek Soup
Chilled Leek Soup Recipe
Spanish soup recipes include some of the best cold soups that you can find, perfect to cool down on a hot summer day or to serve as a refreshing starter at your next gathering.
The chilled leek soup is one of the creamiest Andalusian soups, providing a powerful remedy to combat warm weather.
Keep reading this article, and you will learn everything about this recipe, from how to make it from scratch to some expert tips on storing, serving, and customizing the ingredients.
Ingredients
- 4 large leeks
- 4 cups (1l) chicken or vegetable broth
- 2 cups (480ml) heavy cream
- 1 cup (240ml) whole milk
- 2 potatoes
- 1 onion
- 2 garlic cloves
- 4 tablespoons unsalted butter
- 1 teaspoon paprika
- Salt and pepper to taste
- Chives, finely chopped for garnish
Instructions
- To start with this chilled potato and leek soup recipe, cut off the dark green tops of the leeks and discard them. Cut the white and light green parts in half lengthwise, then cut into thin slices. Wash it to remove any dirt.
- Peel and chop the onion into small pieces. Also, wash, peel, and cut the potatoes into cubes. Peel and mince the garlic cloves.
- In a large pot, melt the butter over medium heat. Add the leeks, minced garlic, onions, and a pinch of salt. Cook, stirring occasionally, until the veggies are soft, about 10 minutes.
- Add the chopped potatoes and the broth to the pot. Bring the cold potato and leek soup to a boil, then reduce the heat and simmer until the potatoes are tender, which should take 20 minutes.
- With the help of an immersion blender, mix the soup until smooth. If you don't have one, you can do it in batches in a regular blender. Be careful with hot liquids.
- Add the cream and milk and stir. Season the Spanish soup with paprika, salt, and pepper to taste.
- Let the Spanish leek soup cool to room temperature, then transfer it to the refrigerator for at least 4 hours or overnight.
- Before serving, taste the chilled leek soup and adjust the seasoning if necessary. Then, pour it into chilled bowls and garnish with finely chopped chives to serve.
Notes
You could easily turn it into a potato leek celery soup recipe by adding chopped celery to the mix (about 2 to 3 stalks).
To spice things up in this chilled potato soup, you can draw inspiration from other Spanish soup recipes and add ingredients such as roasted red peppers, a pinch of saffron, or a dash of cayenne pepper.
Nutrition Information
Yield
5Serving Size
1Amount Per Serving Calories 605Total Fat 34.2gSaturated Fat 19gCholesterol 157mgSodium 187mgCarbohydrates 48.3gFiber 11gSugar 9.9gProtein 34g
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