Creamy Potato Leek Soup To Warm Your Soul

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French Potage

If you haven’t tried the classic French soup, Potato Leek Potage, you don’t know what you’re missing. This soup is made with leeks, potatoes, chicken broth and a heavy whipping cream and served with french cristini’s.

What Are Leeks?

In the produce section of the grocery store you may have seen what looks like extra large or gigantic green scallions or green onions. Those are leeks. And what do you do with them? Why, you make yummy potato leek soup!

Leeks are very similar to green onions only they are much larger and they have a more delicate flavor. Most times leeks are sold in bunches of three or four. For this recipe I used three leeks.

Making Potato Leek Soup

Ingredients:

• 3 Tablespoons unsalted butter (melted)
• 3-4 large leeks
• 3 cloves garlic chopped
• 2 pounds Gold potatoes, peeled and diced
• 6 cups low sodium chicken stock (48 ounce container)
• 2 bay leaves
• 3 sprigs fresh thyme
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup heavy whipping cream
• Chives for garnish (optional)
• 1 french baguette (for dipping)

Instructions:

How To Prepare Leeks

Cut leeks right below the dark green stem. Keep the white part and discard the dark green part, save for another dish, cut some to use as garnish for the soup or just place the remainder in compost bin.

Using a sharp knife slice the leek half way down the center.

Fan the leek apart and rinse under running water to remove any dirt or grit that has found its way into the leek.

Slice leeks about 1/4″ thick until all 3 leeks have been cut.

Making The Soup

Place the leeks in a stock pot of melted unsalted butter with chopped garlic and saute for about 10 minutes.

Add chicken stock, diced yellow potatoes, a few sprigs of thyme and a couple bay leaves. Add salt and pepper to taste. Bring to a boil and reduce to simmer for 15 minutes.

Remove thyme and bay leaves. Using a hand-held immersion blender blend the soup until smooth. Now, if you prefer a chunky soup opposed to a smooth soup you can always skip the blender part.

Add the heavy cream to the stock pot stirring to combine and simmer. If preferred you could leave out the cream.

Serve warm and with lightly toasted french cristini’s (it’s a french baguette cut at an angle and toasted in the oven). Garnish with scallions.

Please let me know how you like this recipe in the comments!

Your feedback keeps me going and I hope you love this Creamy Potato Leek Soup as much as my family does. Enjoy!

I AM EXCITED YOU ARE VIEWING JETT’S RECIPE FOR MAKING POTATO LEEK SOUP AND WOULD LOVE TO SEE HOW IT TURNS OUT SHOULD YOU DECIDE TO MAKE IT! BE SURE TO USE THE HASHTAG ON SOCIAL MEDIA!

I suggest that you run to the store right now. Well, not this instant but real soon.

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