Potato and Leek Soup - Delicious Soup
Potato and leek soup with creamy, delicate flavors. It is easy to make and so satisfying. This soup recipe is an absolute winner.
Equipment
- large pot
- blender
Ingredients
- 4 tablespoons butter (alternatives: coconut oil, olive oil)
- 4 cups leeks, use the light portion and slice thin see note below on cleaning leeks
- 3 medium potatoes, peeled and sliced thin
- 5 cups broth vegetable, beef, or chicken
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon butter to finish or drizzle with a little olive oil
Instructions
- Heat a large pot and melt the butter.
- Add in the leeks and sauté 4-5 minutes. Add in the sliced potatoes and let cook another 5 minutes
- Add the broth and bring to a boil, then turn down the heat to let simmer for 15 minutes or until the potatoes have softened
- Place half of the soup into a blender and mix until smooth. Repeat with the remaining half. (I do this in two steps, overfilling the blender with hot soup can be messy)
- Place soup back into the kettle, season with salt and pepper. Add in the additional teaspoon of butter.
- Top individual serving with one or more of the following: croutons, grated cheese, crispy bacon or a dollop of sour cream.
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