Potato Leek Soup is a warm comforting soup bursting with creamy and delightful flavors. It’s easy to make, but delivers very sophisticated flavors. Dazzle your family or guest with this delicious comforting soup.
Potato Leek Soup is a warm comforting soup bursting with creamy and delightful flavors. It’s easy to make, but delivers very sophisticated flavors. Dazzle your family or guest with this delicious comforting soup.
Fall is here everyone! Which means it’s the beginning of warm soup season. I found some beautiful leeks at my local farmers market and all I could think of making with them is… drum roll please! Soup!!! I am a huge fan of creamy soups, you name it, and if it’s creamy I am a fan. This soup is easy to make but is full of delicious flavors. The creamy texture is so good, and the wine takes it to a different level. This soup can be served as a meal or a starter.
The recipe I posted is good for a meal and would make at least 4 good size bowls. If you want it for a started I would cut the recipe in half. But why would anyone do that! I also made homemade croutons to go with this delicious soups, which by the way it’s the only way to go. I will post the recipe here soon. But let me tell you, homemade croutons are so good and cannot be compared to store bought ones. It will elevate your soups or salads to a higher level.
I will be posting yummy soup recipes this fall, so stay tuned.
Potato Leek Soup
Ingredients
- 4 Leeks chopped - white and light green parts
- 4 cloves of garlic
- 3 tbls butter
- 2.5 lbs Yukon potatoes cubed
- 8 cups of chicken stock
- ½ sour cream
- 1 cup of heavy cream
- ½ cup white wine
- salt to taste
Instructions
- For this recipe you will only be using the white and light green parts of the leeks. Cut the leeks in half (vertically) and make sure to wash thoroughly. Leeks tend to be very muddy and you need to make sure they’re clean. Once they are clean, roughly chop them.
- In a large pot over medium heat, melt the butter and add the chopped leeks and garlic.
- Cook until they are wilted, but not brown, for about 10 minutes.
- Add the cubed potatoes and chicken broth and boil until the potatoes are fork tender.
- Add the wine and continue to cook for another 5 minutes.
- With a hand held immersion blender puree until smooth.
- Then add the sour cream and heavy cream. And salt to taste.
- Garnish with cream and croutons.
