Migs Vuitton | Photographer

There’s nothing like a nice hearty soup for winter. This potato leek soup recipe will warm your soul with a thick, delicious, soupy mouthful of goodness. Are you salivating yet? lol…

Ingredients:
butter, how much? Enough to pan fry your onions and leeks
5 leeks, sliced thin
10-12 small/medium russet potatoes
1 medium/large chopped onion
Chicken broth (enough to cover potatoes – I used 4 cans for this recipe)
1.5 cups heavy cream
salt & pepper to taste
Bacon (optional)

** This is enough for 6-15 people depending on serving. In this case, we’re serving a potluck w/ smaller portions

The first thing you want to do, if you’re like me, is pour yourself a glass of wine and enjoy the kitchen. I love looking at all the colors of the ingredients, setting up and organizing everything. You don’t want to be scrambling around looking for a spatula or strainer amidst a bubble and boil.

Once you’re ready to rock and roll, or in this case, chop and dice, grab your leeks and slice them thin. I usually cut up my leeks first and then soak them in water to clean. There’s dirt between the leeks so it’s easier to get rid of when it’s soaking in water. You’ll also want to trim off the root end which is about 1/4 inch of the white bottom. I also don’t use the end of the dark green leek because it’s rather tough. While the leaks are soaking in water, go ahead and give your onion a quick dice as well.

Once you’ve got you leeks and onions ready to go, bring them to a nice sauté with butter. Cook them enough to where you’re comfortable eating the onions. They should slightly brown.

While your leeks and onions are sautéing, give your potatoes a quick scrub and slice. I leave the skin on because I like the texture. Just make sure to rinse them well.

When you’re leeks and onions look cooked, go ahead and add in your thinly sliced potatoes. It’s important to thinly slice them so they cook faster and are a lot easier to mash. Also add in your chicken broth. Enough to just barely cover the potatoes. It’s better to under estimate the broth as you can always add later if your soup is too thick.

Heat to boil and simmer for about 10-15 minutes or until your potatoes are cooked. While you’re waiting, enjoy your kitchen! Fill your vase with the flowers you bought while shopping for groceries. Adding color to your kitchen really does make it a happier experience

Aren't they nice?

Now that your potatoes are cooked, mash and purée them with either a potato masher, or in this case, a hand blender. Mash and purée to your liking. I like my soup puréed pretty well, but I also don’t mind a few chunks here and there.

You should instantly start to see the heartiness of your soup. If it’s too thick, this would be a good place to add a little more chicken broth. If it looks perfect, go ahead and add in your heavy cream.

Salt and pepper you’re leek soup to taste and it should be ready to go in a minute or so! Next step is optional, or for me, essential. Bacon! I’ve tried adding the bacon in the soup as well as topping the leek soup with some bits and pieces. I find topping allows you to really taste the bacon, while adding it in the soup gives off a more subtle bacon taste. Some crazy people don’t like bacon so safer to add after.

A tip with the bacon topping. Just buy the pre cooked bacon. The kind where you can microwave it and it’s ready to go in seconds. This is perfect since bacon isn’t the star of the dish. That way, you don’t have to deal with the mess of cooking bacon in a pan.

Enjoy!!!

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