On cold days, a hot, hearty soup is just what you need to warm your soul. This potato and leek soup is a reinterpreted classic, enriched with a crunchy, sweet topping of caramelized dates and hazelnuts , which add a delicious contrast of texture and flavor. Perfect as a vegetarian main course or comforting snack , this soup is simple, creamy, and incredibly flavorful.
Ingredients for 4 servings
- 800g potatoes
- 1 leek
- 2 shallots
- 3 cloves of garlic
- 2-3 tablespoons of butter
- 2 peppercorns
- ½ teaspoon black peppercorns
- 1 pinch of grated nutmeg
- 1 liter of quality vegetable broth
- Freshly ground salt and pepper
For the topping:
- 80 g firm, caramelized dates
- A handful of hazelnuts
- Parsley leaves or green onion sprigs
- A little mustard oil (or cold-pressed rapeseed oil)
Preparation method
1. Preparing vegetables
Peel the potatoes, cut them into cubes and keep them in a bowl with water. Wash the leek , remove the wilted green part and put the tender leaves in cold water to use when serving. Cut the white part of the leek lengthwise, wash it well and cut it into pieces. Peel the shallots and garlic and chop them finely.
2. Sautéing the ingredients
In a large pot, melt 1 tablespoon of butter and add the shallots. Cook over low heat until golden and caramelized, then add the garlic and cook for 1-2 minutes. Add the remaining butter , followed by the leeks, and cook for 4-5 minutes over low heat , until soft and slightly translucent.
3. Boiling the soup
Add the diced potatoes , peppercorns and nutmeg. Pour in enough vegetable stock to cover the vegetables and simmer over low heat, with the lid half-covered, for 20 minutes , until the potatoes are tender.
4. Blending and seasoning
Once the vegetables are cooked, remove the soup from the heat and puree it through a sieve or using a hand blender until you get a creamy consistency. Do not over-blend , as the potatoes can make the soup too thick. Season with salt and pepper to taste.
5. Preparing the crispy topping
Chop the dates and hazelnuts into large pieces. Finely chop the leek leaves you set aside and quickly blanch them in boiling water for 30 seconds .
6. Serving
Pour the hot soup into bowls, sprinkle with caramelized dates, crunchy hazelnuts and blanched leeks . Finally, add a few drops of cold-pressed mustard or rapeseed oil and, if desired, garnish with fresh parsley or chopped green onions .
Tips for extra flavor
For a more intense flavor , lightly toast the hazelnuts and dates before sprinkling them over the soup.
If you want a stronger contrast , add some crumbled goat cheese or Greek yogurt when serving.
A spicy version? Sprinkle with chili flakes for extra heat.
Why is this soup special?
This creamy potato and leek soup with a crunchy date and hazelnut topping strikes the perfect balance of sweet, salty and crunchy . The Segai dates , with their dense, caramelized texture, provide a delicate contrast to the fragrant nutmeg, velvety leek and crunchy hazelnuts .
It's an excellent choice for a nutritious lunch or comforting dinner , and the date topping turns this dish into a surprising and sophisticated winter feast .
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