Soups & Stewscarlsbadcravings5.0
Leek Potato Soup
This Potato Leek Soup recipe is SO lusciously rich and velvety, you won’t believe it’s low fat without any cheese or cream! Most importantly, you won’t believe how deeply satisfying, cozy and comforting it is. This Potato Leek Soup is made with fragrant leeks simmered with buttery potatoes, chicken broth, aromatics and seasonings, then pureed together to create the ultimate satisfying comfort food. It’s guaranteed to satisfy your warm creamy soup cravings – without ANY guilt! This Leek and Potato Soup also reheats beautifully for stress free dinners or lunches throughout the week.
👥 6 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 15 min🔥 Cook: 30 min👤 Jen📖 carlsbadcravings
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- pot
- dutch oven
- oven
- blender
📝 Preparation Steps
1
Slice the roots off of the leaks then chop off the top dark green stalks; discard. Slice the remaining white/light green stalks in half lengthwise, then in half again (see photos in post). Add sliced leeks to a bowl of cold water and stir them around to separate them from each other and to dislodge any dirt. Scoop them out with a fine mesh sieve, dry, thinly slice and set aside.
large leeks4
2
Melt the butter in the olive oil over medium-low heat in a Dutch oven or large soup pot. Add the leeks, carrots and celery and cook, stirring often, until vegetables are softened, about ⏱️ 10 minutes (we are sweating the vegetables, the leeks should not brown). Add garlic and sauté ⏱️ 30 seconds.
olive oil2 tablespoonslarge leeks4medium carrots (diced)2
3
Add the potatoes, broth, chicken bouillon and all remaining seasonings. Cover pot, leaving just a crack open, and bring to a boil. Reduce heat to medium-low and simmer an additional ⏱️ 10-15 minutes, until potatoes are soft. Discard bay leaves.
bay leaves2
4
Working in batches, remove desired amount of soup to a high-powered blender, don’t fill blender more than 1/3 way full or it can overflow and explode. For a smooth soup, puree all of the soup; for a chunkier soup, don’t puree all of the soup. Blend until very smooth, being careful to let smoke escape the blender or it will explode. You can do this by leaving the blender cap open and covering with a paper towel or loose dishtowel. You may also use an immersion blender but I don’t find the soup gets as smooth.
5
Pour pureed soup back into pot and stir in lemon juice. Taste and season with additional salt and pepper to taste.
unsalted butter2 tablespoonssalt1 teaspoon
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