Bowl of potato leek soup
by: SophiaPosted on:

Potato Leek Soup

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A hearty soup that slightly resembles baby food (but don’t let that turn you off to trying this soup!) is the perfect soup for a cold fall or winter night. Potato soup is one of my favorite types of soups, but let’s be honest, it’s kind of plain and overdone. It’s hard to get interesting flavors in the mix. Now, add a couple of leeks to the mix and you got yourself a soup that you’re going to be thinking about for the rest of the week. I am very unfamiliar with leeks as an ingredient, other than this soup I think the only time I really had leeks was maybe in a quiche or a frittata. But after having this soup I realized I need to incorporate leeks more into my dishes, they’re just giant green onions, and they’re delicious! If you’re curious about leeks and what to do with them, I believe this Potato Leek Soup is the perfect way to try cooking with them, in a way you’re sure to love. The leek flavor is not super overpowering to the soup and just adds a nice enhancer that any potato soup needs.

Note: Adding bacon bits as a garnish to this soup takes it to another level of tastiness. I highly recommend frying up some bacon before serving the soup!!

Ingredients

  • 3-4 large leeks
  • 3 tablespoons olive oil (or butter)
  • 4 cloves of garlic, roughly chopped
  • 1 tablespoons of fresh thyme (or 1 teaspoon of dried thyme)
  • 1 1/2 pounds of Yukon gold potatoes diced
  • 4 cups of veggie or chicken stock
  • 1 teaspoon salt, or more to taste
  • 1/2 teaspoon black pepper
  • 1/2 cup of sour cream (or heavy cream)
  • 2 tablespoons fresh chives (or scallions) for garnish
  • Cooked bacon bits for garnish

Instructions

  1. Slice leeks into ¼-inch thick slices. Rinse under running water to remove dirt and sediment. Drain.
  2. Heat oil in a heavy-bottom large pot, over medium-low heat. Add rinsed leeks, garlic, and thyme, and sauté until tender, golden and fragrant, 8-10 minutes.
  3. Add potatoes, stock, salt, and pepper. Bring to a boil, cover, turn heat to low, and simmer, covered,  for 15-20 minutes, until potatoes are fork-tender.
  4. Blend the soup. When the potatoes are very tender, use an immersion blender (or blender, in small batches) and blend the soup until relatively smooth.
  5. Return the blended soup to the pot, and whisk in the sour cream. Taste and adjust salt and pepper. Gently warm over low heat.
  6. To serve, divide among bowls, and sprinkle with fresh chives or scallions, and/or bacon bits.

Original Recipe can be found here