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 Soup
- Total Time: 55 minutes
- Yield: 8 servings 1x
Ingredients
- 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)
Optional Garnish
- Chives or scallions
Instructions
- 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.
Notes
We recommend using organic ingredients when possible.
Make sure to thoroughly wash and rinse the leeks since gritty soil loves to hide in the folds.
If you don’t have leeks on hand, 3 cups of onions can be substituted. Since the leeks add a sweeter, milder flavor, you may consider adding a touch of honey if you’re using onions.
After adding the cream try to keep the soup from boiling. Cream soups taste and look their best when simmered.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: and Broths, Chilis, Soups
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!
