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potato leek soup

Potato Leak Soup

A French classic! This creamy potato leek soup is a meal in itself or can be served as a first course. It's simple to prepare and delicious.

Course Soup
Cuisine American
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Author www.lemongrovelane.com

Ingredients

  • 2 tbsp butter
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp pepper
  • 6 leeks
  • 4 cloves crush garlic
  • 2 pounds Yukon Gold potatoes, peeled and quartered
  • 6-8 cups vegetable or chicken broth I use my homemade bone broth
  • 2 bay leaves
  • 3 sprigs thyme
  • 1 cup whipping cream or you also use half & half
  • chopped chive for garnish

Instructions

  1. Melt butter in large soup pot over medium heat. Add olive oil, leeks, and salt. After about a minute, add the garlic. Avoid browning, just soften the leeks and garlic.

  2. Add potatoes, broth, bay leaves, and thyme and simmer until potatoes are soft.

  3. Remove thyme and bay leaves.

  4. Using an immersion blender (you can also use a standing blender), blend the soup mixture until smooth with no potato lumps.

  5. Add cream to the soup mixture and heat, don't boil.

  6. Taste and season as needed. If the mixture is too thick, add water or additional broth.

Recipe Notes

This soup can be frozen for 6-8 weeks if the cream is not added.  Simply defrost, add cream and simmer until warm.

Pairs well with my strawberry spinach salad

spinach strawberry salad with toasted pepitas #spinachsalad #summersalad #strawberrysalad #summerentertaininghttps://www.lemongrovelane.com/strawberry-spinach-salad-with-roasted-pepitas/