Healthy Potato Leek Soup Recipe

Potato Leek Soup Recipe

Potatoes are incredibly versatile but the fact is that certain kinds of potatoes do better depending on the recipe. For instance you pretty much want to avoid any kind of green potato. Also did you know that today potatoes are grown in all 50 states of the USA plus around 125 countries throughout the world? There are many different things to look for when buying potatoes to make our Potato Leek Soup recipe. First, what do you plan to do with the potato? For instance do you plan to make:

• baked potatoes
• mashed potatoes
• greek potatoes
• french fries
• hasselback potatoes
• fondant potatoes
• potato soup

GOOD TO KNOW: An 8 ounce baked or boiled potato has only about 100 calories.*

*Source Idaho Potato Museum

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Potato Leek Soup

Ingredients

• 2 large leeks, white and pale green parts, roughly chopped
• 2 tbsp butter
• 4 cups chicken broth
• 1 pound Russet potatoes (peeled and sliced in quarters) 
• 1 Bay Leaf
• 4 tbsp heavy cream
• salt to taste
• pepper to taste
• green onions 
• thick cut applewood smoked bacon as a soup garnish

Directions

1. Melt butter in large pot over medium heat.  Add leeks and cook with low heat, stirring frequently, until softened (10 to 12 minutes)
2. Add potatoes, chicken stock and bay leaf to the mixture and season lightly with salt and pepper.  Bring to a boil, cover, turn down heat and simmer until potatoes are soft and tender, about 15 minutes.
3. Remove potatoes to bowl and set aside.  Discard bay leaf and transfer soup mixture to blender, carefully blend until mixture is completely smooth.  Return soup mixture to clean soup pot.
4. Mash potatoes separately as doing so in the liquid soup will make give you a gluey texture. Add potatoes back to liquid soup.
5. Over medium heat, whisk in heavy cream and bring soup to a simmer, stirring frequently.  
6. Add salt and pepper to taste, sprinkle with snipped chives.

Whether you needed best potatoes for potato leek soup, how do u make leek and potato soup, traditional potato leek soup, gourmet potato leek soup or even creamy leek and potato soup, our easy potato leek soup will not disappoint. We hope that you are inspired by this Potato Leek Soup recipe. Happy cooking!

Print Recipe

Potato Leek Soup

Ingredients:

• 2 large leeks, white and pale green parts, roughly chopped
• 2 tbsp butter
• 4 cups chicken broth
• 1 pound Russet potatoes (peeled and sliced in quarters) 
• 1 Bay Leaf
• 4 tbsp heavy cream
• salt to taste
• pepper to taste
• green onions 
• thick cut applewood smoked bacon as a soup garnish

Directions:

1. Melt butter in large pot over medium heat.  Add leeks and cook with low heat, stirring frequently, until softened (10 to 12 minutes)
2. Add potatoes, chicken stock and bay leaf to the mixture and season lightly with salt and pepper.  Bring to a boil, cover, turn down heat and simmer until potatoes are soft and tender, about 15 minutes.
3. Remove potatoes to bowl and set aside.  Discard bay leaf and transfer soup mixture to blender, carefully blend until mixture is completely smooth.  Return soup mixture to clean soup pot.
4. Mash potatoes separately as doing so in the liquid soup will make give you a gluey texture. Add potatoes back to liquid soup.
5. Over medium heat, whisk in heavy cream and bring soup to a simmer, stirring frequently.  
6. Add salt and pepper to taste, sprinkle with snipped chives.