Nearly every household has a moment when they realize soup season is upon them. There’s a chill in the air. You crave something hardy, tasty, comforting, and healthy. Potato Leek soup will make your taste buds happy. It’s easy to freeze in suitable portions, so you really don’t have to wait for cold weather to make this recipe. And, you can make it in big batches.
History claims that potato leek soup originated in Wales. Since the primary ingredients – potato and leek – were both abundant and inexpensive, it makes sense that various versions of this recipe dot all areas of Europe. BTW, when this is served cold it’s called vichyssoise.
Side Dishes: Not sure of what to serve with your soup? Consider green bean salad, pear-fig salad with raspberry vinaigrette, grilled cheese, sourdough bread, or beans.
Potential garnishes? Pine nuts, parsley, red pepper flakes, or chives.
Possible additions: Ham, bacon, shredded chicken, sausage.
Health-wise, the soup provides Vitamin A, B6, C, potassium, and fiber. You can expect to take about an hour to make this recipe, which serves 6.
Potato Leek Soup
- 3 tablespoons butter
- 4 large leeks ((5 cups))
- 3 cloves garlic, (peeled and minced fine)
- 2 stalks celery
- 2 carrots
- 2 pounds Yukon Gold potatoes,
- 7 cups vegetable stock ((or chicken))
- 1 tsp. thyme
- 1 tsp kosher salt
- ¼ tsp fresh ground black pepper
- 1 cup heavy cream
- Prepare the leeks and potatoes.
- Chop ONLY the white and light green parts of the leeks.
- Peel the potatoes and cut them into ½” chunks.
- Peel the carrots and mince.
- Slice the celery.
- Melt the butter in a stock or soup pot.
- Add the leeks and garlic cooking for about 10 minutes until soft.
- Add in the potatoes, carrots, celery, stock, and spices.
- Bring to a boil.
- Turn down the heat and cover.
- Simmer until the vegetables are tender (about 20 minutes).
- Add the heavy cream. Stir until you are happy with the thickness
- Garnish as desired.
- In this form, you can keep it in your refrigerator for 4 days, or in the freezer for 3 months.