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Potato Leek Soup

  • Author: admin
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings
  • Category: Soup
  • Method: Simmering
  • Cuisine: American
  • Diet: Vegetarian

Description

A comforting and hearty potato leek soup perfect for chilly days, offering a rich and creamy flavor.


Ingredients

  • 12-15 small/medium russet potatoes, peeled and cubed
  • 8 cups chicken broth
  • 3/4 cup heavy cream
  • 1/4 cup butter
  • 4 garlic cloves, minced
  • 3 large leeks, roughly chopped, ends removed
  • 1 tsp salt
  • 1/2 tsp red pepper flakes
  • 1 bay leaf
  • Drizzle of olive oil (for garnish)
  • Sour cream (for garnish)
  • Black pepper (for garnish)
  • Crumbled bacon (for garnish)
  • Green onions (for garnish)


Instructions

  1. Peel and cube the potatoes into similar-sized pieces. Set aside.
  2. Chop the leeks, removing the ends, and rinse under cold water to remove any dirt.
  3. In a large pot, melt the butter. Add the leeks and sauté on low to medium heat for 7-10 minutes, stirring often.
  4. Add the garlic, red pepper flakes, salt, and bay leaf. Sauté on medium heat for 2 minutes, then add the cubed potatoes.
  5. Pour in 6 cups of chicken broth, enough to fully cover the potatoes.
  6. Cover and let it simmer for 15-20 minutes until the potatoes are fork-tender.
  7. Remove from heat, take out the bay leaf, and add the heavy cream.
  8. Blend with an immersion blender until smooth, adjusting thickness with the remaining chicken stock if needed.
  9. Taste and adjust seasoning as necessary.
  10. Serve hot, garnished with olive oil, sour cream, black pepper, crumbled bacon, and green onions.

Notes

For added flavor, roast the garlic before adding to the soup. Adjust thickness by simmering longer or using less broth.