Savory. Smooth. Buttery & Creamy. Seasoned onions & leeks sauteed then simmered with golden potatoes and creamed into a thick and delicious heartwarming soup.
Prep Time15 minutesmins
Cook Time40 minutesmins
Total Time55 minutesmins
Course: Dinner, lunch
Cuisine: American, French
Keyword: Potato Leek Soup
Servings: 6
Calories: 275kcal
Author: Kellie
Cost: $5
Equipment
1 stock pot
Ingredients
½Tablespoonoil
1cupleekswhite and pale green parts cleaned well and ½” diced
¼cupyellow oniondiced
2cupsYukon or Russet potatoespeeled and ¾” diced
1quartchicken stock
1teaspoonkosher salt
½teaspoonblack pepper
1bay leaf
¼teaspoonnutmeg
1cupheavy cream
Garnish:
Green onionsthinly sliced/chopped
Fresh chiveschopped
Seasoned Croutons
Olive Oil or Heavy Cream for drizzling on top
Instructions
In a large pot or dutch oven heat the oil then add the leeks and onions, cook for about 2 minutes until softened.
Add the potatoes, chicken stock, salt, pepper, bay leaf and nutmeg and bring to a boil, about 5-8 minutes.
Reduce the heat to medium/low to simmer for 20 minutes until potatoes are softened and start to fall apart.
Remove the bay leaf and stir in the heavy cream. Blend with an immersion blender until smooth.
Bring the smoothed soup to a slow boil over low to medium heat and cook an additional 10-15 minutes until it has thickened.
Serve hot garnished with sliced green onions or chopped fresh chives. Additional garnish of drizzled oil or heavy cream and crispy croutons.
Notes
If you want a thicker soup, allow it to continue simmering for an additional 5-10 minutes; the longer it simmers, the thicker it will be.Can be served with: Your favorite toasted bread, grilled cheese, grilled deli sandwich.Storage: Keep leftover soup in the refrigerator in an airtight container for up to 3 days.