Potato Leek Soup

September 28, 2014
potato leek soup, leeks, soup, fall, autumn, comfort food

This is a delicious vegetarian fall soup that can be enjoyed on even the most hectic of workweek nights. This potato leek soup is quick and easy to make and is adult and child approved! My boys always want second helpings!

Potato Leek Soup

Ingredients

2 lbs leeks, stems only…green leaves removed
4 tbsp unsalted butter
1/2 cup sliced shallots
1/3 cup sliced onions
salt &pepper
1 lb. russet potatoes, peeled and chopped
1 tbsp garlic
6.5 cups chicken stock
3/4 cup heavy cream
1/2 cup minced chives
extra virgin olive oil

Prepare

1. Cut leeks lengthwise and rinse out any dirt and discard leaves.
2. Melt butter in large saucepan on medium-low, add leeks, shallots, and onions, salt, and pepper. Increase heat to medium-high and cook 3-5 minutes.
3. Peel and cut potatoes and add to pot with garlic for 2-4 minutes then add stock, cook for 30 minutes. Off the heat, set aside, and allow soup to cool for 30 minutes.
4. Transfer batches of soup and puree in a blender.
5. Return pureed soup to pot and add the heavy cream, stir thoroughly, and cook for five more minutes.
6. Sprinkle with chives, olive oil, salt, and pepper and serve!

Potato Leek Soup
Serves 4
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Prep Time
35 min
Cook Time
20 min
Total Time
55 min
Prep Time
35 min
Cook Time
20 min
Total Time
55 min
Ingredients
  1. 2 lbs leeks, stems only...green leaves removed
  2. 4 tbsp unsalted butter
  3. 1/2 cup sliced shallots
  4. 1/3 cup sliced onions
  5. salt &pepper
  6. 1 lb. russet potatoes, peeled and chopped
  7. 1 tbsp garlic
  8. 6.5 cups chicken stock
  9. 3/4 cup heavy cream
  10. 1/2 cup minced chives
  11. extra virgin olive oil
Instructions
  1. Cut leeks lengthwise and rinse out any dirt and discard leaves.
  2. Melt butter in large saucepan on medium-low, add leeks, shallots, and onions, salt, and pepper. Increase heat to medium-high and cook 3-5 minutes.
  3. Peel and cut potatoes and add to pot with garlic for 2-4 minutes then add stock, cook for 30 minutes. Off the heat, set aside, and allow soup to cool for 30 minutes.
  4. Transfer batches of soup and puree in a blender.
  5. Return pureed soup to pot and add the heavy cream, stir thoroughly, and cook for five more minutes.
  6. Sprinkle with chives, olive oil, salt, and pepper and serve!
Florida Girl Cooks http://floridagirlcooks.com/
potato leek soup, leeks, soup, fall, autumn, comfort food

author: Teresa Gonzalez

<p>Teresa is a South Florida native who is a photographer that also has a passion for food. She’s a seeker of sunshine, lazy days at the beach, and exquisite food.</p>

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  • Reply

    lisa @ garlicandzest.comAugust 16, 2015

    What a cool idea! I must say, I’m glad you didn’t make the cones – I was feeling singularly unaccomplished!

  • Reply

    lisa @ garlicandzest.comOctober 14, 2015

    congratulations! so happy for you and your family!

  • Reply

    MargaretNovember 18, 2015

    Hello Teresa, I am so very excited to try your cider bourbon glazed turkey, however the recipe states you have included your own cider bourbon glaze recipe “below”…but it is not there. Would you please send it to me? My William sonoma is out. Thank you have a wonderful thanksgiving! Margaret

  • Reply

    anna kraft heinOctober 8, 2017

    Hi Teresa! I’m in the same boat as Margaret! Where is the cider bourbon recipe? I don’t see it, either. Can’t wait to try!

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