Name: Cream of Leek & Potato Soup
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 3 large leeks (sliced); 1 medium to large onion; 3 tbsp butter; 3 1/2 cups chicken stock (vegetable stock may be subbed); 6 medium Russet potatoes; 1 cup heavy cream; salt & pepper to taste

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Perfect meal for a rainy and chilly day, and we do get these here in upstate New York until Memorial Day. This was dinner tonight for me.

Prepping Leeks

Take 3 leeks and prepare as follows–my steps follow the video~

Place sliced leeks in a bowl of cold water. Swish and rinse~

Lift leeks from water and drain in a colander. It’s important that you lift the leeks out of the water and not just drain. If you watch the video, it explains that the dirt and sand has settled at the bottom of the bowl. I also do an additional rinse for good measure after the leeks are in the colander. Drain very well~

Scrub 6 medium-sized Russet potatoes well and pat dry. This might be a good time to use that mandoline slicer that’s in the back of the cabinet, since the potatoes require thin slicing. You can also use a food processor with the slicing blade. Of course the good old chef’s knife and hand slicing work well too~

Now, chop 1 medium to large onion~

Melt butter in large Dutch oven~

Add the drained leeks and chopped onion. Saute over low heat until wilted and translucent. This is also called sweating~

Now, slice your potatoes. This is how they should look, no matter what your method was~

The sweated leek/onion mixture. This is what it will look like when done~

Add the potatoes and chicken stock~

I cheated and used this. It tastes like home made stock. However, you can use College Inn or Swanson if you prefer~

Bring mixture to a boil, cover and reduce heat and cook for approximately 10 minutes, or until potatoes are soft enough to mash. Mash mixture–I used a conventional potato masher because I like a very chunky soup. You can also use an immersion blender for this step. The amount of processing depends on how chunky you like the soup~

Add cream and blend thoroughly. You might want to check for seasoning at this point and add more salt & pepper if necessary. Heat through~

Ready to serve. I topped this with crumbled bacon and parsley and served with French bread. Enjoy!

The Recipe

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Cream of Leek & Potato Soup

A perfect meal for a rainy and chilly day

Prep Time20 mins

Cook Time30 mins

Total Time50 mins

Course: soups

Cuisine: American

Keyword: leeks, potato soup

Servings: 6 -8

Calories: 441kcal

Author: Judith Hannemann

Ingredients

3 large leeks sliced
1 medium to large onion
3 tbsp butter
3 1/2 cups chicken stock vegetable stock may be subbed
6 medium Russet potatoes
1 cup heavy cream
salt & pepper to taste

Instructions

Follow pictures in post for step-by-step instructions
Soup can be made vegetarian by omitting chicken stock and substituting vegetable stock. For a vegan soup, substitute vegetable stock, omit cream and saute in coconut oil instead of butter.

Nutrition

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