Potato Leek Soup
This easy Potato Leek Soup is comforting, rich, creamy and can be made in as long as it takes the potatoes to cook. Serve a bowl of this soup with a big piece of crusty garlic bread for the ultimate combination.
Servings: 8 servings
Equipment
- 1 large pot
- immersion blender
Ingredients
- 12-15 russet potatoes small/medium in size, peeled and cubed
- 8 cups chicken broth
- 3/4 cup heavy cream
- 1/4 cup butter
- 4 garlic cloves minced
- 3 large leeks roughly chopped, ends removed
- 1 tsp salt
- 1/2 tsp red pepper flakes
- 1 bay leaf
- drizzle of olive oil garnish
- sour cream garnish
- black pepper garnish
- crumbled bacon garnish
- green onions garnish
Instructions
- Begin by peeling and cubing your potatoes into similar sized pieces. Set aside until ready to use.
- Chop your leeks, removing the ends, and rinse under cold water really well to remove any dirt or sand build up.
- To a large pot, add your butter and once melted add your leeks and sauté on low/medium heat for 7-10 minutes, just until the leeks soften, stirring often.Sammy's tip: try not to brown the leeks, just cook them low and slow.
- Add your garlic, chilli flakes, salt and bay leaf and sauté on medium heat for 2 minutes and then add your cubed potatoes.
- Add 6 cups of chicken broth, or enough broth so that the potatoes are fully covered. Sammys tip: you can add an additional 2 cups of chicken broth later to thin out the soup if desired.
- Cover and let simmer for 15-20 minutes or until the potatoes are fully cooked and you can easily stick a fork through them.
- Remove from heat, take out your bay leaf and add the heavy cream.
- Using an immersion blender begin to blend until smooth.
- Add the remaining 2 cups of chicken stock or as needed to achieve your desired thickness and consistency.
- Taste and adjust seasoning according.Sammy's tip: depending if you use a salted broth will determine if you need to add more salt.
- Serve and garnish with a drizzle of olive oil, sour cream, black pepper, crumbled bacon and green onions.
Video
Nutrition
Calories: 416kcal | Carbohydrates: 65g | Protein: 10g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 45mg | Sodium: 1239mg | Potassium: 1466mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1107IU | Vitamin C: 23mg | Calcium: 90mg | Iron: 4mg
