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Potato Leek Soup

My first try – if you don’t like celery leave the leaves out as a small amount did flavour the soup.  This is heavy on the leek taste as well.

 

INGREDIENTS

  • 3 tablespoons (42 grams) butter
  • 5 cups (455 grams) leeks (about 4 large), roughly chopped
  • 2 pounds (900 grams) potatoes, peeled & chopped in about 1/2 inch pieces, rinsed – I ended up with 5 1/2 cups (800 grams) chopped
  • 6 1/2 cups chicken broth
  • 2 large cloves garlic, peeled and roughly chopped
  • 2 bunches (large sprigs) thyme
  • small top of celery leaves
  • 2 bay leaves
  • 1 teaspoon salt
  • 1/4 teaspoon
  • 1 cup 1/2 and 1/2 cream (use whipping cream if you prefer)

DIRECTIONS

  1. Melt butter in dutch oven
  2. Add leeks and garlic and some of salt, cook over low heat stirring often until softened, not browned, about 8 to 10 minutes.
  3. Add potatoes, broth, thyme, celery, bay leaves, more salt & pepper to pot and bring to soft boil.
  4. Turn heat down, cover and simmer for 15 to 20 minutes (depending on how big your potatoes were) until potatoes are very soft.
  5. Puree with immersion blender or in food processor
  6. Return to heat, add cream and simmer being careful not to scorch bottom. Salt and pepper to taste.

Yield: 2 quarts and 2 pint jars (I freeze in mason jars)

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