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My Potato Leek Soup

By

Hearty Simple preperation for any time of year.

Rate this recipe 4/5 (5 Votes)

Ingredients

  • 8 Cups Waxy Potatoes (Red
  • Yukon
  • New) peeled
  • small diced
  • 1 small onion minced
  • 1 tablespoon olive oil
  • 2 Qts Low Soduim Chicken Stock
  • Bay Leaf
  • 1 teaspoon White Pepper
  • Sea Salt
  • 2 leeks
  • washed
  • sliced
  • diced (discard dark green tops)
  • 1 cup Heavy Cream
  • Sliced Scallions (for garnish)

Details

Servings 6
Level of difficulty Easy
Preparation time 20mins
Cooking time 30mins
Cost Budget Friendly

Preparation

Step 1

Peek and dice potatoes place in a bowl in hot water with added salt, set aside. Saute onion and leek in oil in a heavy stockpot until translucent. Add potatoes, stock. bay leaf and pepper . Simmer 30 minutes until potatoes are soft. Add water or stock as needed to maintain consistency.

Step 2

Add heavy cream Puree soup in a blender or use a hand held wand blender to puree.

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INGREDIENTS

  • 5 Potatoes
  • 1.5 Cup shredded zucchini
  • 3/4 Cup shredded cheese
  • 3/ Cup milk
  • 1/3 Cup coriander, chopped
  • 1/3 Cup basil, chopped
  • Parmesan, to sprinkle
  • Salt and pepper, to season

METHOD

  1. Chop the potatoes in half, boil until very tender and drain.
  2. In a bowl, combine the potatoes and zucchini. Add the grated cheese, milk, coriander, basil, salt and pepper, and mix thoroughly. 
  3. On a baking tray, spoon out the zucchini-potato mixture and form into balls. 
  4. Sprinkle with Parmesan and grated cheese, and bake at 350°F for 15 minutes.
  5. When golden, remove from oven... and enjoy!

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