Creamy Leek & Potato Soup! Absolutely Delicious!

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Cut up 3 leeks and wash them thoroughly to remove dirt between layers.

Chop 1 medium onion and set aside.

Cube 3 large potatoes and rinse them.

In a large pot, melt 3 tablespoons of butter over medium-low heat.

Add the leeks to the pot and sweat them for approximately 25-30 minutes, stirring occasionally to prevent burning.

Add 1 teaspoon of salt to the leeks to help draw out moisture.

10 minutes before the leeks are done, add the chopped onion to the pot and continue to sweat until both are soft and mushy.

After 30 minutes, add 1/2 teaspoon of white pepper and the cubed potatoes to the pot.

Pour in 32 ounces of chicken or vegetable stock and bring to a simmer, allowing it to bubble gently for 25-30 minutes until the potatoes are tender.

Let the soup cool for 10 minutes after simmering.

Puree the soup in a blender until smooth, adding 2 cups of water if it thickens too much.

Return the pureed soup to the pot and rewarm it if desired.

Stir in 8 ounces of cream and mix well before serving.

Optionally garnish with chives or add diced fried ham or bacon.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens