Potato Leek Soup

  • Created By
    Ken Alger
  • Shared On
  • Posted In
6 people
Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
A word from the cook
A creamy starter with lots of flavours.

3 Tbsp Butter (I prefer unsalted)
3 Leeks (white and light green parts) chopped
3 Cloves Garlic (chopped)
6 Potatoes (I like Yukon Gold), about 2 1/2 lbs
chopped into cubes for easier cooking
8 Cups Chicken Stock (low sodium)
2 Bay Leaves
3 Sprigs Fresh Thyme
3 Grinds Salt
6 Grinds Pepper
1 Cup 35% Cream
3 Tbsp Chives chopped for garnish

  1. Melt the butter in a large sauce pan.
  2. Add the chopped leeks and garlic, and cook until soft and wilted.   Stir frequently, and don’t let them brown (adjust the heat if necessary).
  3. Add the rest of the ingredients (except for the chives).   Bring to a boil and then reduce heat to simmer until the potatoes are soft to a fork, about 20 minutes.
  4. Remove the Thyme sprigs and Bay Leaves and puree with an immersion blender until the soup is without chunks.
  5. Add the cream and continue to simmer for another 5 minutes.
  6. You can thin the soup by adding more stock or water, or thicken it by adding more cream.
  7. When serving the soup, I like to drizzle some cream (about 1/2 tsp) over each bowl and add the chives.

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