Leek and Potato soup recipe – Homemade Leek and Potato soup
Recipe Information
Leek and Potato Soup
Melt 4 tablespoons of butter in a pan.
Chop off the leaf end of the leeks and slice the white and light green parts.
Add the sliced leeks to the pan.
Dice 1 onion finely and mince 3-4 cloves of garlic, then add to the pan.
Turn the heat on low to medium and start sautéing the leeks, onion, and garlic until soft and translucent, about 7 minutes.
Add a pinch of salt, a pinch of black pepper, and 0.5 teaspoon of celery salt while cooking.
After 7 minutes, reserve some leeks for garnish and add diced potatoes to the pan.
Cover the potatoes with vegetable stock or chicken stock and stir everything together.
Bring the mixture to a boil, then reduce to a simmer for about 20 minutes.
Check the potatoes for doneness; if soft, remove a couple for garnish.
Blend the soup with a hand blender to your desired consistency, keeping it thick.
Stir in 4 tablespoons of cream after blending.
Serve the soup in a bowl, garnishing with reserved potato and leek, drizzle cream around the edge, and sprinkle with black pepper and chopped chives or green onions.
Equipment Needed
Spice Level:
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