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Potato Leek Soup

Updated: Oct 24, 2023

Potato leek soup is a delicious and hearty soup that is a great choice for a cozy night at home. It's easy to make and only requires a few simple ingredients.


This soup is great if you cook on a budget. Great for lunch or dinner and you can make different variations of it (adjustable for a vegan diet).



INFREDIENTS:

  • 4 Leeks

  • 2 lbs Potatoes (Yukon Gold the best for this recipe)

  • 6 cups Broth (vegetable or chicken)

  • 2 Bay Leaves

  • Oregano (fresh or dried)

  • Thyme (fresh or dried)

  • 1 tablespoon of Bouillon base (or bouillon cube)

  • 8 strips of Bacon

  • 1 cup Heavy Cream

  • Chives and other fresh herbs for serving


DIRECTIONS:


1) Dice some bacon into small pieces and sauté it with a bit of olive oil so that the fat doesn't burn. Take the bacon out and put it on the paper towel to drip of any access fat. You can keep the bacon grease and continue cooking with it (I generally get rid of it).


2) Slice your leeks in half lengthwise. Wash thoroughly to get rid of all the sand and dirt. Chop up the leeks and add to the pot.


3) Cook the leeks, stirring occasionally, until soft and wilted. Add oregano, thyme, and cayenne pepper.


4) Add potatoes, bay leaves, and broth to the pot next.


5) Bring to the boil, cover, reduce heat, and simmer until potatoes are cooked (about 15 min).


6) Take out the bay leaves and puree the soup with a handheld immersion blender. You can make it very smooth, but I prefer to leave it a bit chunky.


7) Once done blending, add some heavy cream to add some richness to the soup. Bring to a simmer and you are ready to serve. Serve hot with a sprinkle of fresh herbs and bacon for extra flavor. Enjoy!


NOTES:


I really recommend using this handheld immersion blender:


I also recommend using this enameled covered cast iron Dutch Oven:





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