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Potato & Leek Soup

Prep Time:

20 Minutes

Cook Time:

40 Minutes

Yield

6

Ingredients

4 large leeks white and light green parts only, cleaned thoroughly

2 # russet potatoes peeled and cubed

1 large yellow onion diced

4 cloves garlic minced

6 cups chicken stock high-quality or homemade preferred

½ cup heavy cream room temperature

3 tbsp unsalted butter

1 tsp sea salt or to taste

½ tsp white pepper freshly ground

2 tbsp fresh chives chopped, for garnish

Preparation


Heat butter in large heavy-bottom pot over medium heat. Add diced onion and cook until translucent, about 5 minutes.


Add minced garlic and sliced leeks. Cook for 8-10 minutes until leeks soften and begin to caramelize slightly. (Save some leeks for garnish)


Add cubed potatoes and chicken stock. Bring to boil, then reduce heat and simmer covered for 20-25 minutes until potatoes are fork-tender.


Using immersion blender, blend soup to desired consistency (leave slightly chunky for texture or blend smooth).


Strain through fine mesh strainer for silky texture. Return to pot and stir in cream. Season with salt and white pepper.


Serve immediately, garnished with fresh chives and a drizzle of olive oil or cream if desired.



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