Potato Leek Soup

Potato Leek Soup

VanessaAuthorVanessaCategorySoupsDifficultyBeginner
Rating

Yields4 Servings
Prep Time20 minsCook Time40 minsTotal Time1 hr

Ingredients
 3 cups large leeks (chopped)
 2 tbsp butter
 4 cups chicken broth (or vegetable broth for vegetarian option)
 1 kg potatoes (Yukon gold or Russet)
 1 tsp sea salt, less or more to taste
 1 pinch dried marjoram
 2 qts sprigs fresh thyme
 1 qt bay leaf
 ¼ cup chopped fresh parsley
 Sprinkle of Tabasco sauce or other red chili sauce
 White or black pepper to taste

Directions
1

Clean and cut the leeks: Cut off the roots of the leeks. Cut the leeks lengthwise, fan them open under running water to dislodge any dirt or mud hiding inside.

2

Cook leeks in butter to soften: Melt butter on medium heat in a 3 to 4-quart thick-bottomed pot. Add the chopped leeks, stir to coat with the butter.

3

Simmer the soup: Add the broth, diced potatoes, bay leaf, marjoram, thyme, and a teaspoon of salt to the pot.

4

Puree the soup: Remove and discard the bay leaf and thyme sprig. Use an immersion blender or standing blender to blend about half of the soup if you want a chunky soup, or all of it if you would like your soup to be more smooth.

5

Season the soup: Add the parsley, and cook a few minutes more. Add a few dashes of Tabasco to taste

Ingredients

Ingredients
 3 cups large leeks (chopped)
 2 tbsp butter
 4 cups chicken broth (or vegetable broth for vegetarian option)
 1 kg potatoes (Yukon gold or Russet)
 1 tsp sea salt, less or more to taste
 1 pinch dried marjoram
 2 qts sprigs fresh thyme
 1 qt bay leaf
 ¼ cup chopped fresh parsley
 Sprinkle of Tabasco sauce or other red chili sauce
 White or black pepper to taste

Directions

Directions
1

Clean and cut the leeks: Cut off the roots of the leeks. Cut the leeks lengthwise, fan them open under running water to dislodge any dirt or mud hiding inside.

2

Cook leeks in butter to soften: Melt butter on medium heat in a 3 to 4-quart thick-bottomed pot. Add the chopped leeks, stir to coat with the butter.

3

Simmer the soup: Add the broth, diced potatoes, bay leaf, marjoram, thyme, and a teaspoon of salt to the pot.

4

Puree the soup: Remove and discard the bay leaf and thyme sprig. Use an immersion blender or standing blender to blend about half of the soup if you want a chunky soup, or all of it if you would like your soup to be more smooth.

5

Season the soup: Add the parsley, and cook a few minutes more. Add a few dashes of Tabasco to taste

Potato Leek Soup

Instructions for Potato Leek Soup:

  • Starting by peeling the potato to make yummy Potato leek soup, so you put them in water and keep them from turning brown and seek takes two leeks to take two potatoes already sliced one leek, but it’s essential to show you what to do with the leek,
  • So like a giant green onion, you cut off this hairy end, and then you use the whites. The light green parts donated that, and then you slice it lengthwise and what’s important to know about a leek is that in these folds dirt can collect see that what you don’t want let’s check this kit there you see but understand that, yeah you don’t want that, so you give them a rinse you get that out.
  • I mean they grow you know that look that hairy end is in the ground right so the dirt can work its way up very simply Imean not that a few specks of dust going to kill your potato leek soup recipe.
Start the Timer for 60 Minutes
  • Make it a little dry, my slime pot is on getting hot for this, and then these just get cut like this into thin ribbons. I mean, everything is going to get blended after but equal size cooks at the same temperature cooks the same time so just cut these up all right this leak will go in here, and it is really for me technically.
  • I don’t know if it’s the green onion family. Still, for me it’s the green onion family I love it for that so now we add some butter here let it just do its thing come back here to the potatoes max the potatoes are going to go in just before the brothers in and all you want to do cut these things into equal-sized pieces. Then I cut into cubes roughly the same size cool same with this potato done leek right. At this point, all we’re trying to do is soften the leaks and add a little bit of flavor.
  • Once these are soft the potatoes, go in the broth goes in get rid of this broth. This time you need a ton of soup at I’m so softening nicely here’s it been ten minutes now stay right there max because watch then we’ll do this we’ll just throw these in, and one more after this and we’re there and then this just a cover ready bring to a boil well. I turn it down to a simmer, put the lid, then we come back we blend it well season it, and then we’ll heat it.
  • Now look beautiful what’s in there, nothing potato leek right. Soon we will use a stick blender. After you use a stick blender, it will become very thick too thick. I needed a little less dense, okay, so you get it where you want it right doesn’t have to be a puree and keep it chunky if you wish to you don’t have to keep it chunky you can do anything you want then you get a spoon. You taste and what we’re going to know is when it’s hot, put pepper in it to feel, and it needs to be seasoned but well because it isn’t it’s just like potatoes.
  • You’ll make it to brown or something, but I like the tang that this is going to add more taste in it again that were they comforting okay let’s bowl it up. You need a little bit of green we go lovely now here is the fun part couple tater tots right here ready and apart from being questionably incestuous of putting tater tots on a leek potato soup. We are going to add a little bit of crunch some deliciousness and be fabulous all right, so one little drizzle of rich olive oil just because I like it and now we taste it okay do the tater tots or small bits of french fries or something crunchy mmm so excellent & tasty.