There are times when you need a rich soup topped with tasty ingredients. If that time for you is now, how about leek and potato soup?
This Leek and potato soup is comfort food in a bowl. It’s very nice but a little naughty – heavy cream is a necessary ingredient to make the soup silky and smooth, and I love it topped with bacon, chives and truffle oil.
This soup is not going to help you on your “thinner you” journey, but if you’re experiencing that very cold weather we’re having on the east coast of the US it will help to keep you nice and warm. Brrrr!
Leek and potato soup is very versatile, you can make it ahead of time and store in the fridge for when you’re ready to enjoy it. Serve on a weeknight when you have little time to create an exciting meal after work, or take a portion to work for lunch.
Leek and potato soup can be served as an appetizer too. You can serve it warm in a shot glass, or piping hot in a cute small bowl. No matter how you serve it, you should make sure to garnish for eye appeal and to amp up the taste.
You can get really creative with toppings for this soup, almost anything goes. If you prefer to go meat free replace the bacon with a brightly colored veg such as broccoli, or how about some potato chips? Too much?!
Give this classic recipe a try soon, it’s super tasty.