You are here

Leek & Potato Soup

keithsnow's picture
A hearty and delicious soup with an incredible leek flavor and thick texture from the russet potatoes. Perfect for a cold winter day and a grilled cheese sandwich.
  Leeks 2 Bunch (200 gm) (last 6 inches of green cut off)
  Russet potatoes 2 Large, peeled
  Chicken broth 1 Quart (orgainc)
  Heavy cream 4 Tablespoon (organic)
  Extra virgin olive oil 3 Tablespoon
  Kosher salt 1 Pinch (as needed, to taste)
  Black pepper 1 Pinch (as needed, to taste)
  Sour cream 1 Tablespoon (FOR SERVING)

1) Rinse the leeks thoroughly and cut them into small pieces.
2) Cut the peeled potatoes into quarters.

2) In a large heavy bottomed pot or dutch oven, add the olive oil and saute the cut leeks.
3) Season with kosher salt and black pepper to taste or sprinkle with seasoning and drizzle in some more olive oil.
4) Add the potatoes, chicken broth and simmer covered for about 25 minutes.
5) Add the heavy cream, then puree the soup with an immersion blender or food processor.
6) Taste the soup and adjust seasoning.

7) Top the Leek and Potato Soup with a dollop of Creme Fraiche, sprinkle with seasoning and serve with grilled cheese sandwich.

leeks are always very dirty. Cut off top 6 inch on green part then discard. Cut of root end then split down the middle. Carefully wash in cold water being certain to get in between the layers where the dirt hides.

Recipe Summary

Difficulty Level: 
Preparation Time: 
20 Minutes
Cook Time: 
30 Minutes
Ready In: 
50 Minutes

Rate It

Your rating: None
Average: 3.7 (3 votes)