I’m looking forward to some warmer weather this spring, aren’t you? But no matter what time of year I love a delicious bowl of Creamy Potato Leek Soup. While it’s hearty enough to be the entire meal, it also pairs well with a side salad or a sandwich. Yummm…. 🙂 And don’t fret if you want to make a batch and have no leeks—substituting onions and adding a spoonful of honey works perfectly and is a super option if you don’t want to make a special trip to the store!
Potato Leek SoupRecipe By:
Note: For most recipes you can adjust the measures for more or less servings by hovering over the servings number and moving the slider.
- 8 cups chicken stock we use homemade
- 6 medium potatoes peeled and cut into large pieces (russet potatoes work best)
- 4 leeks whites only, washed and sliced
- 3-4 stalks celery roughly chopped
- 1-2 bay leaves
- 3/4 teaspoon dried thyme
- Salt and freshly ground pepper to taste
- 1 cup heavy cream half and half, or milk
- Chives or scallions
- In a 6-quart pot add chicken stock, potatoes, leeks, celery, bay leaves, and thyme.
- Bring to a boil and simmer for 15 minutes or until potatoes are soft and easily pierced by a fork.
- Remove the bay leaves.
- Using an immersion blender, blend the soup until smooth. If you prefer a traditional blender can be used instead.
- Pour the soup back into the pot. Add the cream and simmer for about 15-20 minutes or until the soup has reached your desired thickness.
- Season with salt and pepper to taste.
- If you like, garnish with chopped chives or the green tops of scallions.
Kitchen Resources and Tips:
- Cuisinart’s immersion blender comes is handy for making this soup, although my Blendtec blender does make it velvety smooth!
- A great kitchen peeler is essential, and I love my OXO Good Grips swivel peeler.
- If you’re looking for some cutting boards, do I have a great recommendation for you. I upgraded to these Epicurean non-slip cutting boards last summer, and I absolutely love them!