What a tantalizing soup to serve with salad and a sandwich or just a crusty piece of bread!!! Make it lunch or dinner….just MAKE it! Blend the sweet delicate flavor of leeks with potatoes to create this creamy soup. Velvety potato leek soup will quickly become a family favorite!
Have you cooked with leeks before? They are a member of the onion family and look like a very large green onion. Leeks add a mild yet sweet flavor to any dish. You will, however, need to take time to clean them as dirt and grit get caught in the layers easily. It is best to clean them by cutting off the end and then slice in half length-wise from root to top. Pull the layers of the onions apart and run each under the water to clean thoroughly.
Velvety Potato Leek Soup Ingredients ~
- 1 Stick Butter
- 2 Medium Leeks (sliced)
- 1 Medium Onion (diced)
- 3 Green Onions (diced)
- 5 Russet Potatoes (peeled & sliced or cubed)
- 32 Ounce Chicken or Vegetable Broth
- 1 1/2 tsp. Thyme
- 3 Cloves Fresh Garlic (minced)
- 2 Cups Heavy Cream
- Salt & Pepper to taste
Directions ~
Melt stick of butter in stock pan. Add sliced leeks, green onions, garlic and onion to pan. Saute over medium heat until vegetables are translucent (be careful not to brown).
Add potatoes, thyme and broth and bring to a boil. Reduce heat to medium and simmer until potatoes are softened (about 20-25 minutes depending on thickness of potatoes).
Using a food processor or immersion blender, blend about 3/4 of the soup until it is pureed. *You can puree the whole batch, but I prefer to leave a small portion of it a bit chunky. If you are using a food processor, ladel portions at a time to the processor depending upon the size of your processor bowl.
Return puree to pot and add heavy cream. Season with salt and pepper to taste. Cook over low heat until heated through. Your house should be smelling really yummy right about now!
Garnishments ~
- crumbled bacon, bacon and more bacon!!!
- shredded gruyere, parmesan or cheese of your choice
- sprinkle of cayenne pepper
- chives
- cracked black pepper
Notes ~
You can omit the heavy cream or substitute half and half for a more low-fat version of velvety potato leek soup. The soup will still have a creamy texture to it as the pureeing process creates a creamy a nice cream consistency.
Slice or dice the potatoes to your preference. Whichever method you choose, you will not want them to be real thick or it will take longer for the potatoes to soften while cooking. The picture belows shows slices, but I actually prefer dicing the potatoes. Small chunks of potatoes give a nice texture for that 1/4 of the soup I do not puree.
Don’t let the idea of pureeing turn you away. This soup is super easy to make and is well worth that extra step. I love my Ninja. Of course, this Ninja has so many other functions it can do as well! Have you used one?
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As mentioned earlier, you can also use an immersion blender instead. These are good for so many actions in the kitchen: blending soups (of course), mixing batters, making sauces, creating dressings and more!
Both of these gadgets have numerous benefits, you only need to decide which one works best for you! In fact, maybe you already have one of these. MAYBE, you have it tucked away and haven’t used it in a while. Do me a favor, get it out and use it for this amazing recipe! I use mine so much that it has a permanent place on my countertop….now that means it is getting used!
Serve this luscious soup with a leafy green salad or a side of pasta salad. Add some crusty bread that is great for dipping for a hearty and cozy dinner. You can even make this delicious Pita Bread Stuffed Grilled Cheese Sandwich to go along side it! It is perfect with an accompaniment. Enjoy!
Happy Cooking ~
Mimi (Shelly)
