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Potato Leek Soup

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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!

 

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Potato Leek Soup

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Ingredients

Scale
  • 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

Instructions

  1. Slice the white and light green portion of the leeks. Soak in water to remove debris, then drain.
  2. 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.
  3. 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.
  4. Blend soup with immersion blender. Add cream. Stir to combine and heat through. Taste and adjust seasoning, if needed.
  5. Garnish with a bit of fresh, grated parmesan cheese, sprinkle of Old Bay and fresh thyme, if desired.

Notes

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.