This velvety-smooth cream soup is sure to warm and satisfy you on a cold winter evening. Make it with homemade bone broth and it will be extra-nourishing.
Post by Contributor, Kathleen Quiring
Yesterday, I went on and on about why I love leeks so much — they’re tasty, they’re nutritious, and they’re one of the most exciting vegetables still available locally at this time of year (here in Ontario, anyway).
I shared one of my favourite leek recipes — gratineed leeks. Go back and take a look if you haven’t yet. Those savoury-tender bites with crispy cheddary tops are sure to win you over.
And today I wanted to share another favourite: classic potato leek soup.
This velvety-smooth cream soup is sure to warm and satisfy you on a cold winter evening. Make it with homemade bone broth and it will be extra-nourishing.
Bon apetit!
(Recipe adapted from Vegetables You Used to Hate! by Darlene King)
Classic Leek and Potato Soup
This velvety-smooth cream soup is sure to warm and satisfy you on a cold winter evening. Make it with homemade bone broth and it will be extra-nourishing.
Print Pin RateServings: 4
Calories: 543kcal
Ingredients
- 3 tablespoons butter divided
- 3 medium leeks white part only (finely chopped)
- 1 onion chopped
- 4 medium potatoes thinly sliced. Peel if you want -- it's going to be pureed anyway; this might be a good chance to hide the peel!
- 4 cups chicken stock
- 1 teaspoon fresh thyme or ½ tsp dried
- 1 teaspoon fresh parsely chopped (or ½ tsp dried)
- ¼ teaspoon black pepper
- 1 cup heavy whipping cream
- salt to taste
- ¼ cup finely chopped chives optional
Instructions
- Melt 2 Tbsp butter in a large pot over medium-high heat. Add the leek and onion and sauté lightly until they are translucent.
- Add the potatoes, stock, and spices. Bring to a boil. Cover, reduce heat and simmer until tender, approximately 15 minutes.
- Remove from the heat, cool a little, then process in a blender until smooth (or blend with an immersion blender. It’s tidier and simpler, but might not puree as silky smooth).
- Return soup to pot and return to heat. Add the cream and remaining Tbsp of butter, stirring until the butter is melted. Taste and add salt and pepper as needed.
- Serve with a sprinkle of chives if you like (They, too, should still be kicking around in your garden. Gotta love those alliums!).
Tried this recipe? Tag me on Instagram!Mention @redandhoney and use #redandhoney
Nutrition
Calories: 543kcal | Carbohydrates: 48g | Protein: 14g | Fat: 33g | Saturated Fat: 19g | Cholesterol: 111mg | Sodium: 476mg | Potassium: 1336mg | Fiber: 7g | Sugar: 7g | Vitamin A: 2380IU | Vitamin C: 37.5mg | Calcium: 158mg | Iron: 8.9mg
Frances
Love this soup!
Rilig
In the first step, you mention sauteing onion, but onions aren’t on the ingredients list. How much onion?