When it came to Potato Leek Soup I have never been that motivated to make it. I thought it would be bland, and not hearty enough for a main dish kind of soup, oh boy was I wrong! This soup filled my home with the beautiful smell of dinner. My family enjoyed this dinner a la carte but our favorite was when we complemented it with a turkey melt we spiced up with horseradish and it was one of our favorite dinners this winter. Check out my 5 Tips for upgrading your grilled cheese game Here. Click here to for a quick tutorial on how to clean leeks.
Potato Leek Soup
In light of St. Patrick's Day, I was inspired to make this soup and it is DELICIOUS! I have a feeling it will be in my soup rotation for a while. This soup is simple to make and is packed with flavor!
- Large Stockpot
- large mixing bowl
- Cooking Twine
- 2 bay leaves
- 1 small bunch of parsley
- 1 tsp peppercorns
- 2 sprigs thyme
- 2 tbsp butter
- 3 stocks celery (roughly diced )
- 3 leeks (washed and sliced )
- 3 russet potatoes (peeled and cubed )
- 1 tbsp salt
- 64 ounces chicken or vegetable broth
- 1/4 cup parsley
- 1/2 cup heavy cream
Start by prepping all of your ingredients, wash and chop your vegetables, measure out your liquids, and assemble your bouquet. Because you will be blending all the ingredients you do not need to worry about the look but more about the uniform size so they cook evenly. (you will not be blending the bouquet)
In a large stockpot over medium-high heat melt the butter. Add celery and leeks. SautÃ© until fragrant. Add potatoes, salt, and stock. Simmer until potatoes are tender. Add parsley.
Blend the soup. Be really careful with this part, I suggest doing it in small batches. Return blended liquid to your pot and add heavy cream. Salt and pepper to taste. Enjoy!