This is the best potato and leek Soup Recipe. It was created from my loaded baked potato soup recipe. It is a much healthier version and I think it's just as delicious. One of the great things about this recipe is it utilizes so many fresh vegetables that are easy to grow in most climates or purchase at a local farmer's market. For me, that's important as we work towards growing more of our own food and learning to create recipes that are not only healthy but delicious. After all, it doesn't do any good to grow your own food if you don't use it or enjoy the dishes you cook from it.
- 4 Tbsp butter or olive oil
- 4-5 cups (whites only), thoroughly washed and sliced (from about 4 large leeks)
- 2 lbs russet potatoes, peeled and chopped
- 2 stalks celery, roughly chopped
- 3 Carrots chopped
- 1 bay leaf (I grow ours)
- 1 ½ teaspoons finely chopped fresh thyme
- 8 cups vegetable broth for a vegetarian version, or chicken stock for regular
- 2 teaspoons Sea salt (more to taste)
- 1 Cup of Half and Half or heavy whipping cream (We made the switch to Half and Half and love it)
- Chopped fresh chives for garnish
- In a large (6-quart) pot, heat the butter on medium-high heat until it melts and starts to foams up. Continue to heat until the butter just begins to brown.
- Immediately toss in the sliced leeks, carrots, and celery. Stir to coat with the butter. Cook until the leeks are translucent and slightly wilted.
- Put the vegetable or chicken stock, potatoes, leeks, celery, bay leaf, and thyme in a large pot and sprinkle with salt and pepper. Boil until the potatoes are soft, 15 to 20 minutes.
- Remove the bay leaf.
- Blend about ½ the soup depending on how chunky you want the soup with an immersion blender (or in batches in a blender or food processor) and return to the pan.
- Add the Half and Half or cream and simmer until the soup has thickened, about 20 minutes. Add more salt to taste. Serve garnished with chopped fresh chives.
Safety Note: When blending hot liquid, first let it cool for five minutes or so, then transfer it to a blender, filling only halfway. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth.
You can find More soup and stew recipes here.