Potato Leek Soup

restaurantPortions: 8

paceActive time: 15

scheduleTotal Time: 50

Description
A big batch of homemade soup is the perfect solution for the weeks when you want to meal prep and make something that you can eat when you don't have time to cook. That's when this potato leek soup comes into play. Both comforting and filling, this easy soup recipe is the perfect dinner option when you want to make something that will also guarantee you have leftovers. Unlike many other soup recipes, a portion of the potato leek soup is left chunky—and the added texture ups the cozy factor significantly.

outdoor_grillMethods: Braising, Simmering

soup_kitchenCuisine: EUROPEAN

menu_book Source: Internet: https://www.thepioneerwoman.com/food-cooking/recipes/a36980440/potato-leek-soup/

history_eduAuthor:

Ingredients
  • 3 tbsp Olive Oil 
  • 3 tbsp Butter 
  • 2.25 lbs Russet Potatoes 
  • 3 pce Leeks 
  • 3 pce Celery Stalks 
  • 6 cup(s) Chicken Broth 
  • 6 pce Thyme Sprigs 
  • 1.5 tsp Salt 
  • 0.75 tsp Ground Black Pepper 
  • 1 cup(s) Heavy Cream 
Directions
  1. In a medium Dutch oven, heat the oil and butter over medium heat. Add the potatoes, leeks and celery. Cook, stirring, until the leeks are tender, 6 to 8 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds.
  2. Stir in the chicken broth, thyme sprigs, salt and pepper. Bring to a simmer over medium-high heat. Reduce the heat to medium-low and cook, uncovered, until the potatoes are tender, 15 to 20 minutes.
  3. Remove the thyme sprigs. Transfer about 4 cups of the soup to a blender. Remove the top insert from the lid and cover with a kitchen towel. Puree until smooth, 30 seconds. Add to Dutch oven with the remaining chunky soup. Stir in the cream and cook over medium-low heat, stirring, until the soup is slightly thickened, 10 to 15 minutes.
  4. Season the soup with more salt and pepper. Garnish with celery leaves, hot sauce, prepared fried onions and another drizzle of heavy cream, if you like.