Leek and Potato Soup

Leek and potato soup is super easy and comforting, it has quickly become one of my favorite soups! This recipe features leeks and potatoes simmered in chicken stock and blended until thick and creamy, topped with crispy croutons and chives.

Info and tips

Leeks are known to have a lot of dirt and sand in between the layers so make sure to wash them really well. Also make sure to chop off the roots and the thicker dark green parts. Slice into thin pieces so it’s easier to blend. Also be sure to chop the potatoes into small chunks (about 1 inch), then they will cook faster and be easier to blend as well.

You can add many toppings to this soup including: bacon, crispy fried leeks, croutons, herbs, and olive oil. You can also make this vegetarian or vegan if you wish by substituting for veggie stock and possibly cashew cream or some vegan yogurt!

Ingredients

• 2 tbsp butter
• drizzle olive oil
• 2 leeks
• 4 cloves garlic
• 3 medium potatoes
• salt & pepper (to taste)
• 5 cups chicken broth
• 3-4 sprigs of thyme
• 1-2 bay leaf
• 1/3 cup heavy cream
• croutons
• chives

Instructions

1. Begin by cutting off the roots and dark green parts of the leeks. Wash the layers very well to remove any dirt and sand. Slice the leeks into thin pieces.
2. Peel and wash the potatoes, then cut into 1 inch slices. Mince the garlic finely and set aside.
3. In a large pot add the butter and olive oil, on medium heat add the leeks and saute for a few minutes until soft.
4. Next add the potatoes and garlic to the pot and stir for a minute.
5. Next add salt and pepper to taste, thyme, and a couple bay leaves to the pot. You’re welcome to add any other of your favorite seasonings here.
6. Add the chicken broth and mix well. Bring to a low simmer and cover until the potatoes are fork tender. It should take around 15 minutes but make sure to check a few times throughout and give the soup a good stir.
7. Once everything is soft use an immersion blender to blend the soup until creamy, make sure to remove the bay leaves (if you want a chunkier texture only blend half of the soup).
8. Next add the heavy cream, mix and taste test. Add extra seasoning here if needed.
9. Serve with some olive oil, chives, and croutons or any other toppings you prefer. Enjoy!

See below for a video tutorial!

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Leek and Potato Soup

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Soups – French

By Kenna's Cooks – Serves: 4

Prep Time: 10 minutes – Cooking Time: 20 minutes – Total Time: 30 minutes

Leeks and potatoes simmered in chicken stock and blended until thick and creamy, topped with crispy croutons and chives.

Ingredients

• 2 tbsp butter
• drizzle olive oil
• 2 leeks
• 4 cloves garlic
• 3 medium potatoes
• salt & pepper (to taste)
• 5 cups chicken broth
• 3-4 sprigs of thyme
• 1-2 bay leaf
• 1/3 cup heavy cream
• croutons
• chives

Instructions

1

Begin by cutting off the roots and dark green parts of the leeks. Wash the layers very well to remove any dirt and sand. Slice the leeks into thin pieces.

2

Peel and wash the potatoes, then cut into 1 inch slices. Mince the garlic finely and set aside.

3

In a large pot add the butter and olive oil, on medium heat add the leeks and saute for a few minutes until soft.

4

Next add the potatoes and garlic to the pot and stir for a minute.

5

Next add salt and pepper to taste, thyme, and a couple bay leaves to the pot. You're welcome to add any other of your favorite seasonings here.

6

Add the chicken broth and mix well. Bring to a low simmer and cover until the potatoes are fork tender. It should take around 15 minutes but make sure to check a few times throughout and give the soup a good stir.

7

Once everything is soft use an immersion blender to blend the soup until creamy, make sure to remove the bay leaves (if you want a chunkier texture only blend half of the soup).

8

Next add the heavy cream, mix and taste test. Add extra seasoning here if needed.

9

Serve with some olive oil, chives, and croutons or any other toppings you prefer. Enjoy!