Potato and Leek Soup


This soup is one of my new favorite obsessions. When I saw Pinch My Salt’s Potato and Leek Soup it instantly went on my weekly menu and I loved it so much I know I'll be making it frequently through the fall and winter. The soup is smooth, filling, and laced with subtle flavors that will warm you up on a cool night.



I purchased the recommended six potatoes, but while peeling them decided that 1) I hate peeling potatoes and 2) four potatoes would be plenty for two people. I froze what we didn’t eat so I’ll have a great dinner ready when I don’t have time to plan something elaborate. I’ve made the necessary adjustments to the recipe below, including the addition of some garlic. This soup makes a lovely presentation on its own with some crusty bread, but I dressed up each bowl with fresh parsley and crunchy bacon.



Potato and Leek Soup

Adapted from Pinch My Salt

3 tablespoons butter
1 tablespoon olive oil
2 leeks, cleaned and sliced
1 large onion or 2 small onions, chopped
2 garlic cloves, minced
4 large russet potatoes, chopped into ½ inch chunks
3 14 oz cans low-sodium chicken broth
1 cup heavy cream
Salt and freshly ground pepper to taste
Fresh parsley and chopped bacon for garnish (optional)

Melt butter and olive oil in a large stockpot over medium heat. Add onions, leeks and garlic. Sprinkle with salt and pepper. Cook, stirring occasionally until onions are limp, about five minutes.

Add chopped potatoes to pan and pour in the chicken broth until liquid just covers the potatoes. (Note: If you use more or less potatoes, you may need to adjust your stock measurements accordingly.) Bring soup to a boil, then cover and simmer over medium heat until potatoes are tender, about ten to fifteen minutes.

Turn off heat and let soup cool for several minutes before pureeing. Using an immersion blender, puree mixture in 60 second intervals until lumps are removed. The soup will be quite thick. Add 1/3 cup water, heavy cream, salt and pepper to taste and stir until cream is absorbed.

To serve, return pot to low heat ten minutes before serving. Ladle into bowls, sprinkle with desired garnishes and serve.