Are you looking for a warm and comforting dish to chase away the chill? Look no further! Potato leek soup is a delightful blend of flavors that is perfect for any season. This creamy soup is not only delicious but also easy to prepare, making it an ideal choice for both beginner cooks and seasoned chefs alike.
Ingredients:
- 2-3 leeks
- 1 cup butter
- 4 cups chicken broth
- 4 cups Yukon gold potatoes
- 2 cups half and half
- 1 tablespoon cornstarch
- Salt and pepper to taste
Steps to Prepare the Soup
Start by washing the leeks thoroughly to remove any grit. This is best done by slicing them thinly (from the white up to the light green) and soaking in a large bowl of water for 30 minutes. Melt the butter in a large pot over medium heat. Add the leeks to the pot, sautéing for 15 minutes. Next, peel and dice the potatoes, and add them to the pot along with the chicken broth. Bring everything to a simmer and cook for 20 minutes or until the potatoes are tender.
Once the potatoes are cooked, puree the mixture using an immersion blender until smooth. Stir in the half and half, corn starch (blended with 2 tablespoons of water), and season with salt and pepper to your liking. For an extra touch, garnish with chives or a sprinkle of fresh herbs and bread (No-Knead Focaccia is a great choice) Enjoy your homemade potato leek soup and savor every warm spoonful!
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We love our Pyrex soup plates – but I can’t find them anymore! If you are looking for soup plates, or an immersion blender – here are some recommendations:
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