Potato Leek Soup is a timeless and delicious! There is nothing better than a bowl of hearty soup on a chilly day or any day for that matter. It's easy, too! No cream needed, just purée the soup to make it thick and creamy.. It was delicious and it made enough to eat right away and enough to freeze for another brisk fall day. Love Expressed Through Food!
INGREDIENTS
3 Large Leeks
4 tablespoons Butter
4 cups Chicken Stock
2 pounds potatoes (Yukon gold or Russet), peeled and diced
3 Cloves Garlic sliced
1 teaspoon Pink Himalaya Salt
Fresh Ground Pepper
3 or 4 sprigs Fresh Thyme
2 Bay Leaves
1/4 cup chopped Fresh Parsley
INSTRUCTIONS
Clean and cut the leeks. Cut off the roots and tough dark green tops of the leeks and cut in half lengthwise. Rinse under cold water to remove any dirt trapped in between the layers of the leeks. You can also soak in a cold water bath until ready to use.
Peel the potatoes and dice into 1/2 inch pieces.
Melt butter on medium heat in a thick-bottomed pot or dutch oven. Add the chopped leeks, stir to coat. Add salt, reduce heat to low and cook until leeks are soft about 10 minutes.
Add garlic and cook for 2 minutes more until garlic is fragrant. Check to make sure the leeks are not browning just soft.
Add the diced potatoes, bay leaves, thyme and chicken stock. Increase the heat to medium high and bring soup to a simmer (do not boil). Reduce heat to low allow the soup to simmer and cook for 30 minutes or until the potatoes are tender.
Remove and discard the bay leaves and thyme sprigs.
Use an immersion blender or standing blender to blend the soup into a smooth texture. If you don't have an immersion blender it's time to invest in one! (Note: if you're using a standing blender, purée the soup in a little at a time in batches.)
Taste and adjust salt and pepper to your liking.
Ladle into warm soup bowls and sprinkle with fresh chopped parsley. ENJOY!
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