thepioneerwoman5.0
Potato Leek Soup
Top bowls of creamy potato leek soup with crispy fried onions and celery leaves for a delicious dinner. This delicious soup recipe makes enough for a family.
👥 6 Servings⏱️ Prep & Cook: 50 min⏳ Prep: 15 min👤 Sloane Layton📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●dutch oven
- ●oven
- ●blender
📝 Preparation Steps
1
In a medium Dutch oven, heat the oil and butter over medium heat. Add the potatoes, leeks and celery. Cook, stirring, until the leeks are tender, 6 to ⏱️ 8 minutes. Add the garlic and cook, stirring, until fragrant, about ⏱️ 30 seconds.
leeks, white and light green parts only, thinly sliced3
2
Stir in the chicken broth, thyme sprigs, salt and pepper. Bring to a simmer over medium-high heat. Reduce the heat to medium-low and cook, uncovered, until the potatoes are tender, 15 to ⏱️ 20 minutes.
3
Remove the thyme sprigs. Transfer about 4 cups of the soup to a blender. Remove the top insert from the lid and cover with a kitchen towel. Puree until smooth, ⏱️ 30 seconds. Add to Dutch oven with the remaining chunky soup. Stir in the cream and cook over medium-low heat, stirring, until the soup is slightly thickened, 10 to ⏱️ 15 minutes.
4
Season the soup with more salt and pepper. Garnish with celery leaves, hot sauce, prepared fried onions and another drizzle of heavy cream, if you like.
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