Potato Leek Soup

creamy and rich

This easy soup recipe is for comfort food at its best. Fill your soup mug and enjoy this recipe for potato leek soup beside a Fish and Chip Sandwich, or dip in a hunk of my Homemade Beer Bread.

cooking information

• Yield: 5 Bowls
• Prep Time: 30 minutes
• Cooking Time: 90 minutes

all ingredients

• 4 Leeks
• 3 Idaho Potatoes
• 2 Boxes Chicken Stock
• 1 Cup Heavy Cream
• Olive Oil
• 5 Sprigs Fresh Thyme
• 2 Dried Bay Leaves
• Salt and Pepper

recipe instruction

1. Prepare your vegetables; peel and chop your potatoes. To prepare your leeks, chop the dark green stems off of the top and the stringy white end. The white and light green portion is the only part we’ll use. Fill a large bowl with cold water. Take your tender stalk that we’ll be using and slice it in half-length wise. Then take the 2 halves, cut side down, and thinly slice them. Once the leek has been chopped add it to your cold water. (Leeks are grown in sandy dirty and sand will build up between the layers, by adding the leeks to the cold water, the sand will fall to the bottom and your leeks will get cleaned.)

2. In a large saucepot, turn to medium heat and add 2 Tb of olive oil and your fresh thyme. Once you can smell the thyme add your leeks. Sauté until tender.

3. Once your leeks are cooked, add your potatoes and dried bay leaves to the pot. Add enough chicken stock to cover your veggies.

4. Reduce to low heat and cook until the potatoes are tender and cooked through.

5. When your potatoes are finished cooking, remove the dried bay leaves and the sprigs from the fresh thyme. Let sit until cooled

6. After your soup has cooled down a bit add to your blend. If you prefer to chunkier soup only pulse the concoction. I prefer mine velvety smooth. Add back to your soup pot.

7. Add your cream to the mixture. If your soup is super thick and almost a glue-y consistency, thin it out by using water. Add enough water until it is your desired texture.

8. Season with salt and pepper

9. Serve and enjoy.

cooking tips

• If you can’t find leeks or are not interested in the whole cleaning process of them all, you could always substitute with green onion or even 1 large white onion.
• The smaller you chop your potatoes the shorter the time they will have to cook.
• A great trick to figure out if your potatoes are finished cooking is to stick a sharp knife into a potato piece. If the potato sticks and doesn’t fall off the potato is not finished cooking, if the potato falls right off the potatoes are ready.
• To keep the soup one beautiful color you could use white pepper versus black pepper. That way you won’t see any suspicious specks in your soup.