I visited my local farmers market and picked up a couple leeks with no idea what I wanted to make. I also had a couple potatoes at home so I thought a Potato Leek Soup would be a logical thing to make!
First, I have to admit I’ve never had potato leek soup before. Weird, huh? So with that in mind, I had no idea what it’s suppose to taste like. But that’s what I love most about cooking. Experimenting in the kitchen, making up something to eat without any real plan. Sometimes it works out, sometimes it doesn’t. This time it did.
I started off by sautéing the leeks in butter/olive oil with a bit of chopped garlic. Then I added some chicken broth, white wine, thyme, salt & pepper, diced potatoes and let that simmer until the potatoes were cooked. Once the potatoes were cooked, I blended the soup in the pot with an immersion blender, added some cream and gave it a taste. It had a nice, mild taste but for me, I needed a bit more “zing” so I added some Old Bay Seasoning and that seemed to do the trick. If you don’t have Old Bay, it’s perfectly fine to omit. I liked it, so I added it to the recipe below. Be sure to have some good crusty bread for dipping!
Potato Leek Soup
- 2 leeks, sliced and cleaned
- 2 lg. Idaho potatoes, peeled and diced
- 2 Tbls. butter
- 1 Tbls. olive oil
- 3 cloves garlic, chopped
- 5 (or more) sprigs fresh thyme (remove leaves from stems)
- 1 tsp. Old Bay Seasoning
- 1 tsp. salt
- 1/4 tsp. pepper
- 3 C. chicken broth
- 1/2 C. white wine
- 1/2 C. cream or half & half
- Slice the white and light green portion of the leeks. Soak in water to remove debris, then drain.
- Melt butter and olive oil in soup pot. Add leeks and sauté until they soften. Add garlic, salt and pepper and cook another minute or two.
- Add broth, white wine, thyme, and Old Bay seasoning. Bring to low boil, reduce heat, cover and simmer until potatoes are cooked and soft, about 15 minutes.
- Blend soup with immersion blender. Add cream. Stir to combine and heat through. Taste and adjust seasoning, if needed.
- Garnish with a bit of fresh, grated parmesan cheese, sprinkle of Old Bay and fresh thyme, if desired.
You can easily make this soup plant-based by substituting chicken broth with vegetable broth, substitute butter with vegan butter or just use all olive oil, and use vegan alternative cream and vegan parm.