Potato Leek Soup Recipe
The potato leek soup recipe is one of the best easy winter soups you can try out, it is delicious, creamy, and heartwarming.
Equipment
Ingredients
- 3-4 russet potatoes about 2¼ lbs, peeled and chopped into ½-inch pieces
- 3 large leeks white and pale green parts only, thinly sliced
- 3 celery stalks chopped
- 7 cups of chicken broth
- 1 cup of heavy cream
- 3 tablespoons of unsalted butter
- 3 tablespoons of olive oil
- 3 garlic cloves chopped
- 6 fresh thyme sprigs
- 1½ teaspoon of kosher salt
- 1 teaspoon of freshly ground black pepper
- Finely chopped chives for serving, optional
Instructions
- Place a Dutch oven over medium heat, add in the butter and oil, till it's melted and mixed. Add in the leeks, celery, and potatoes. Cook while stirring occasionally for about 5-7 minutes, or until the leeks are tender.
- Stir in the garlic, and cook for a few minutes until fragrant. Stir in the chicken broth, thyme, salt, and pepper, and cook, uncovered, until the potatoes are tender, about 20 minutes.
- Remove the thyme sprigs, and transfer about 4 cups of the soup to a blender and puree until smooth. Transfer the pureed soup back into the Dutch oven, and stir in the heavy cream. Reduce the heat to medium-low, and cook while stirring until the soup is slightly thickened, for about 12-15 minutes.
- Taste the soup, and see if you need additional salt or pepper.
- Viola! Your potato leek soup is ready, garnish with finely chopped chives when serving.
Nutrition
Calories: 350kcalCarbohydrates: 40gProtein: 8gFat: 20gSaturated Fat: 10gCholesterol: 69mgSodium: 723mgFiber: 4gSugar: 8g
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