Potato Leek Soup

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Potato Leek Soup

Served with crusty bread and butter.

1.6 hrTotal time
6Steps
12Ingredients
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Ingredients for 2

  • 3 tbsp unsalted butter
  • 2 large leeks
  • 1 qt chicken or veggie stock
  • 11 oz peeled and sliced waxy potatoes
  • 1 bay leaf
  • ¾ cup heavy cream
  • white pepper
  • salt, to taste
  • (optional) 1/2 teaspoon ground nutmeg
  • (optional) 1/2 tablespoon dill weed

Side: Crusty bread and butter

  • ½ baguette
  • 1 tbsp butter

Instructions

  1. Chop the white to light-green part of the leek into moderately sized pieces and discard the dark-green ends.

  2. Melt the butter in a pot on medium-low heat, add chopped leeks and potatoes. Stir until leeks are sweat.

  3. Add stock, bay leaf, pepper and optional ingredients now. Raise heat to medium-high, simmer until potatoes are tender.

  4. About 8 minutes before serving, warm the baguette in a 350°F oven for 5 minutes, then slice it and set out the butter.

  5. After removing the pot from the heat, remove the bay leaf and immersion blend pot until you reach a desired consistency.

  6. Stir in heavy cream and salt to taste.