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Potato Leek Soup


Here we are, back on the soup train! Today is the first day, at least here in Dundas, that feels like winter for real. It’s FREEZING! I came back from a walk with the pup and all I wanted was to warm my bones with a nice hot bowl of soup. If this sounds like you too, let this soup help you with the dethawing process. For my version, I used my Christmas Turkey/ Chicken stock instead of store bought and the flavour profile I got from it was so rich. It was just packed with flavour and while it wasn’t totally unexpected, I was still so pleasantly surprised and was audibly making ‘mmmmm’ sounds with every bite. Just. Delicious. If you have any homemade stock at home, I would highly suggest including it in this recipe! Okay- enough preamble- let’s get to the goods.


Ingredients


2 Tbsp. Butter

5 Leeks

4 Cloves of Garlic

5 Potatoes (about 2 lbs. I use Yukon Golds)

6 Cups of Stock (Veggies or Chicken)

4 Sprigs Thyme

1 Bay Leaf

¼ Cup Heavy Cream

Salt and Pepper

Bacon (optional)


Directions


Slice your leeks nice and thin. In a pot, melt your butter. Add your leeks, garlic and salt and cook until your leeks have softened, about 10 minutes. Once they’ve softened, add your sprigs of thyme and give it a quick mix. I like to add my thyme early if I'm leaving the sprigs intact so there's enough time for the leaves to fall off naturally.


Next, add your broth and bay leaf. I used my own chicken/ turkey stock for this and, I must say, this was the most flavourful version of this soup I’ve ever made. If you have your own stock, I highly suggest you use it.


Once combined, add your potatoes, which should be peeled and cubed. Cook together until the potatoes can be easily pierced with a fork.


Remove the sprigs of thyme and the bay leaf.


Either transfer to a blender or use an immersion blender and blend the soup until smooth. Add it back into the pot, adjust the seasoning and stir in your heavy cream.


Top with bacon, croutons, chives or even hot sauce and enjoy!


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