Classic Potato Leek Soup. Simple and delicious with potatoes, leeks and chicken stock. Run cooked potatoes through a food mill for the best, most ideal texture.
Keyword potato leek soup, potato soup
Prep Time 10minutes
Cook Time 35minutes
Total Time 45minutes
Author Kelly | the hungry bluebird
2large leeks, white and pale green parts, thoroughly rinsed, roughly chopped
1quart(4 cups) homemade chicken stockor use low-sodium, good tasting, store-bought
2russet potatoes, peeled, cut into quarters~ about 3/4 - 1 pound
Kosher salt and freshly cracked pepper
Snipped chives, for serving
Optional: hot sauce, for serving
Melt butter in large pot or Dutch oven over medium heat. Add leeks and cook over low heat, stirring frequently, until softened but not browned, about 10 to 12 minutes.
Add chicken stock, potatoes and bay leaf to pot. Season lightly with salt and pepper. Bring to a boil, cover, turn down heat and simmer until potatoes are very tender, about another 15 minutes.
Remove potatoes to bowl and set aside. Discard bay leaf and transfer soup mixture to blender (or food processor, in batches) and carefully blend until mixture is completely smooth. Return soup mixture to clean soup pot.
Run potatoes through food mill directly into the pot of soup (or into a bowl and then transfer to soup pot) and combine well. Over medium heat, whisk in heavy cream and bring soup to a simmer, whisking frequently. Taste for salt and pepper and serve, sprinkled with snipped chives and hot sauce.
This soup is really more of a vegetable purée, and is on the thicker side. If it's too thick for your liking, add a little more chicken stock to thin the consistency a little bit.