Potato and Leek Soup Recipe

With only a few pounds of potatoes left in my 10 lb bag, here is the 3rd potato recipe on my list. As a recap, we were able to do homemade potato chips and crispy homemade French fries; this hearty recipe will be next on our list.

Most of the soup recipes that we already posted require meats such as pork, chicken, and beef. I think that it’s time for us to publish vegetable soup recipes for a change. Potato and Leek Soup is a quick and easy soup recipe that even non-cooks can make. A blender by your side will be handy since this recipe will require you to use one.

I love the taste of this soup. If you ask me to describe this in one word, I would probably choose the word “heavenly”. Why? Give it a try and you’ll know.

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Potato and Leek Soup Recipe

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 4

Author Vanjo Merano

Ingredients

• 1/8 cup butter
• 4 pieces baking potatoes diced
• 1 medium sized onion diced
• 1 bunch onion leeks (white portion) chopped in half inch length
• 1 teaspoon green onion leeks minced (for garnish)
• 4 cups chicken stock
• 1 cup whipping cream
• 1/2 cup fresh milk
• Salt and pepper to taste

Instructions

• Heat a cooking pot or saucepan and put-in the butter. Allow the butter to melt.
• Add the potatoes, onions, and white onion leeks. Let the vegetable cook under medium heat for at least 8 minutes (stir once in a while for the vegetables to be uniformly cooked).
• Add salt and pepper.
• Pour-in the chicken stock and let boil. Simmer for 5 to 7 minutes.
• Turn-off the heat and allow the mixture to cool. Put the mixture in a blender then hit the liquefy button to make the mixture smooth.
• Put the mixture back in the heated cooking pot then add the milk and whipping cream and stir. Cook while stirring for a couple of minutes more.
• Transfer to a soup bowl and garnish with minced leeks on top.
• Serve. Share and enjoy!

Nutrition

Serving: 4g