Thursday, April 7, 2011

Potato Leek Soup

After so many sweets this week, I think it's time for something on the savoury side! 

This is a really simple and delicious soup that you can easily serve as a main course, or makes an amazing starter soup as well. 

A bonus is that this is a thick and creamy soup, without the cream! If you are making this ahead of time, you will probably want to add more chicken broth when you re-heat the soup, I found mine got quite thick as it chilled in the refrigerator.

This recipe is from, give it a try! This makes about 4 bowls of soup.

Potato Leek Soup

  • 2.5 pounds white or russet potatoes, peeled and chopped
    • I left the peel on my potatoes, personal preference :)
  • 4 cups chicken broth
  • 1 leek, bulb only
  • 1/4 cup butter (I used vegan butter, but any kind will work)
  • 1/4 cup white wine
  • salt and pepper to taste
  1. Boil the potatoes in the chicken broth until soft, and then set aside
  2. When potatoes are soft, puree them in a food processor until smooth 
    1. You may need to do this in batches. If the potatoes are too thick, add a bit of the chicken broth to thin them out and make them easier to puree. Add the puree back to the chicken stock
  3. While the potatoes are boiling, half the leek lengthwise and and soak in cold water to clean
  4. Slice the leek halves in very fine slices, and then saute in the butter in a saucepan until transparent
  5. Add the white wine to the leeks, and then let simmer for about 3 minutes
  6. Add the sauteed leeks to the pot containing the pureed potatoes and chicken broth
  7. Stir the soup over medium heat, seasoning to taste with salt and pepper
  8. If you want a thinner soup, you can add more chicken broth until it is how you like it
  9. Serve as is, or you can top it with chives, cheese, bacon, etc!
  10. Enjoy!

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