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Potato Leek Soup
Potato Leek Soup
is rich, creamy, comfort food that will warm you from the inside.
Give me a rating:)
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Course:
Main Dishes
Cuisine:
American
Prep Time:
10
minutes
minutes
Cook Time:
4
hours
hours
Total Time:
4
hours
hours
10
minutes
minutes
Servings:
12
Author:
Jennifer Stewart
Ingredients
3
tablespoons
butter
3
leeks
trimmed, sliced
2
pounds
potatoes
peeled, diced
6
cups
chicken broth
2
bay leaves
1
tablespoon
thyme
salt & pepper as needed
Instructions
In a skillet, melt the butter. Sauté the leeks until soft.
Place leeks in a crock pot with diced potatoes, broth, and spices.
Cook on low 6-8 hours or on high 2-3 hours or until the potatoes are soft.
When ready to serve, use a hand blender or transfer soup to a blend and puree until smooth.
Season with salt and pepper to taste.
Notes
When prepping your potatoes, keep them in water so they don’t turn brown. This will make your soup brown 🙁
Make sure your leeks are very clean or the soup will be gritty.
Save some of the cooked leeks to garnish the soup.
I like to use chicken stock but feel free to make this vegetarian by using vegetable broth.
Add 1/4 cup heavy cream just before serving to add some extra richness.
Garnish with sour cream, cheddar cheese, and/or cooked crumbled bacon for even more flavor and texture.
Add garlic to your leeks and spice it up with some chopped green chilies.
Nutrition
Serving:
1
|
Calories:
113
kcal
|
Carbohydrates:
19
g
|
Protein:
3
g
|
Fat:
3
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
1
g
|
Cholesterol:
10
mg
|
Sodium:
520
mg
|
Fiber:
2
g
|
Sugar:
2
g