Potato leek soup is such a staple in restaurants and kitchens that it seems impossible to improve on it. Most of the time it’s potatoes, shop leeks, stock, cream and buttermilk or just cream. I dont use cream or buttermilk, but add a carrot, celery and garlic. I not sure this is an improvement, but its just way I do it. Like a lot of recipes, it comes from a mistake. I was making a bunch of soups(winter does that to me) and they called for a carrot and celery. So of course I addded them to my potato leek soup. Oops! Not normal. But it was for a dinner party and everyone liked it, so I kept on making it that way, and still do! Of course now I add garlic. Always tweaking the recipe. I can’t help it!
Potato Leek Soup
Author: Shannon
Recipe type: Soup
Prep time:
Cook time:
Total time:
Serves: 6-8 cups
Ingredients
- 2 Large leeks, white to light green part
- 4 Small or 2 large potatoes
- 1 Carrot
- 1 Celery rib
- 2 Cloves of garlic
- 2 Tbsp butter
- Olive oil
- 4 Cups of chicken stock or vegetable stock
- Salt and pepper
Instructions
- Cut dark green and very bottom of white off
- Slice in half and give a good rinse
- Get in between the layers
- Chop across
- Peel and chop carrots, set aside
- Chop celery, set aside
- Chop garlic and separate
- Peel and chop potatoes into small pieces
- In large stock pot add butter and a couple tablespoons of olive oil
- Heat until butter is melted
- Add leeks and sauté till they start to wilt/translucent
- Add some salt and pepper
- Add one clove of garlic while leeks are cooking
- When leeks start to look translucent and smell, add carrots and celery
- Lower heat to medium and cook for about 5 minutes
- Add potatoes and rest of the garlic
- Cook for about 5 minutes
- Add stock
- Bring to boil and turn down to a simmer
- Cook till potatoes are soft, about 10 to 15 minutes
- Check to see if all veggies are soft
- If veggies are soft turn of heat and let cool enough to blend
- Blend till smooth, reheat and serve
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