Leek and Potato Soup

Leek and Potato Soup

Who doesn’t like a nice hearty soup of Leek and Potato to fill you up and warm your bones?

You’ll Need

  • 3 Tbsp butter
  • 3 cups leeks (white part only), thinly sliced
  • 3 medium potatoes, peeled and chopped
  • 5 cups chicken or vegetable stock
  • ½ cup cream (optional)
  • Salt and pepper to taste
  • Fresh chives, chopped
  • 3 strips of bacon, cooked and chopped (optional)

Prep and Cook

  • 1
    In a soup pot, melt butter over low heat.
  • 2
    Add leeks and cook, stirring frequently, until tender (about 15 minutes).
  • 3
    Stir in potatoes and stock and bring to a boil.
  • 4
    Reduce heat and continue cooking until potatoes are cooked, about 25 minutes.
  • 5
    Using a hand blender in the pot or in a food processor, puree soup until smooth (or desired consistency).
  • 6
    Season with salt and pepper.
  • 7
    Reheat soup in the pot and, if using, add cream.
  • 8
    Ladle into bowls and sprinkle with a teaspoon of crumbled bacon and a sprinkle of chives.
  • 9
    Serve soup hot or cold with whole wheat dinner rolls.

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