Leek and Potato Soup
Equipment
- Soup Pot or Dutch oven
Ingredients
- 2-3 tbsp butter
- 3 large leeks trimmed, leaving white and light green parts only, chopped
- 2 medium potatoes peeled and diced
- 1 medium onion chopped
- 4 cloves garlic (about one heaped teaspoon) minced
- ¾ tsp sea salt plus more to taste
- ½ tsp black pepper more as needed
- ½ teaspoon garlic powder
- 1 teaspoon onion powder
- 1 large bay leaf
- 1 tsp dried thyme or 1-2 sprigs
- 4 cups chicken stock
- 1 cup water
- 2-4 tbsp freshly grated Parmesan cheese plus more for serving
- ½ cup heavy cream
- fresh chives or flat leaf parsley for garnish (optional)
Instructions
- Melt the butter in a large stock pot or Dutch oven over medium heat. Add the chopped leeks, potatoes onion, bay leaf and garlic and cook, stirring often, until the leeks are tender, about 10 minutes.
- Next add thyme, chicken stock, water, turn up the heat to high and bring it to a boil, drop the heat to a simmer and cook for 15 minutes, or until the potatoes are very soft.
- Remove and discard the bay leaf. Using an immersion blender, blend the soup directly in the pot until smooth. (Alternatively, carefully transfer the soup content to the base of a blender( blend in batches if needed) cool the soup briefly, and blend until smooth. Then return it to the pot.)
- Stir in the parmesan and cream, until the cream is warmed through. taste and season if needed.
- Ladle the soup into bowls and garnish with parmesan and chives or parsley, if using.
Notes
- To freeze this soup, allow the soup to cool completely. Store in a freezer-safe container for up to 3 months.
- When ready to eat, defrost the soup in the refrigerator for 12 hours for overnight, Reheat it on the stovetop over medium heat. Heat through before eating.
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