My husband’s family owned a French restaurant for 30 years. His favorite dish was their potato and leek soup, so here’s my homemade version.
I absolutely heart making soup from scratch. There’s something particularly special about gathering ingredients in my kitchen and making something so cozy and delicious. Other favs include these bowls of Scratch-Made Cream of Celery, this Easy Chicken Noodle with Lemon and Thyme, and my Crockpot Tomato Basil with Grilled Cheese Croutons.
Oh, and make sure to serve any or all of these soups with my Homemade Garlic Bread or these Cheddar and Chive Sausage Biscuits pictured here.
WATCH ME MAKE THIS ON THE GRAM!
POTATO AND LEEK SOUP INGREDIENTS:
Whenever I purée a soup, for some reason it makes it feel extra fancy. Ooh-la-la. However, gander at the ingredients below. They’re simple… but when paired together, oh so delish.
- Unsalted Butter
- Leeks
- Yellow Onion
- Garlic Cloves
- Yukon Gold Potatoes
- Chicken Broth
- Bay Leaves
- Fresh Thyme
- Salt + Pepper
- Heavy Cream
- Chives and/or Italian Parsley
- Bacon
If you’ve never cooked with leeks, don’t be intimidated. I swear, cleaning them is not as complicated as some people might express. First you’ll cut off and discard the outer green leaves and the root ends. Then cut the white part of the leeks in half (lengthwise). I submerge mine in a large bowl of cold water and start to pull apart the layers. Any sand will drop to the bottom of the bowl and you’ll be left with clean leeks in your hands. Voila; easy-peasy.
MORE SOUP RECIPES YOU’LL SWOON FOR:
Seriously the BEST French Onion Soup
Beef and Mushroom Lasagna Soup
VIEW ALL RECIPES BY CLICKING HERE!
- 3 tbsp. Unsalted Butter
- 4 Large Leeks, washed and chopped
- 1 Yellow Onion, sliced
- 5 Garlic Cloves, minced
- 1 tbsp. All-Purpose Flour
- 2 lbs. Yukon Gold Potatoes, peeled & cut into 1-inch chunks
- 6 cups Chicken Broth
- 2 Bay Leaves
- 3 Sprigs Fresh Thyme
- 1 tsp. Salt
- ¼ tsp. Pepper
- 1 cup Heavy Cream
- Fresh Chives and/or Italian Parsley, chopped
- Cooked Bacon, crumbled
- Cut and wash the leeks to remove all the sand (see note above, if needed). Slice them into smaller chunks after being washed, then chop the onion, mince the garlic and set aside.
- Melt butter in a large stockpot over medium-high heat. Add the leeks and onion, then sauté until softened. Add flour, garlic, and sauté until fragrant, about 1 minute.
- Place the potatoes in the pot and cover with chicken broth. Add bay leaves, thyme, salt, and pepper. Simmer until the potatoes are softened, about 20 minutes.
- Once the potatoes have cooked, pour in the heavy cream. Using an immersion blender, blend the soup until smooth. Taste, and add more salt & pepper if needed.
- Serve immediately with a sprinkle of chives (or Italian parsley) and chopped bacon crumbles.
NOTES ON THIS RECIPE:
- I prefer to emerge my leeks in a large bowl of water, but you could also prep them, cut in half, and fan them out under running water.
- Flour is added to the soup to thicken it, but this step isn’t absolutely mandatory.
- Sometimes I’ll add freshly grated cheese on top, just to give it an extra oomph of creamy goodness.
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