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Leek and Potato Soup

Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes

Ingredients

Garnish (optional)

  • 3 slices bacon chopped and cooked
  • 2 tbsp chives chopped
  • Truffle oil

Soup

  • 2-3 leeks approx. 6 cups
  • 4 tbsp unsalted butter
  • 2 large cloves garlic peeled and smashed
  • 3 sage leaves
  • 2 bay leaves
  • 1 1/2 lb russet potatoes peeled and cubed
  • 6 cups chicken or vegetable stock
  • 1 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/4 cup heavy cream

Equipment & Utensils

  • Stock pot or dutch pot
  • Hand held or stand up blender
  • Fork

Instructions

  • Trim leeks, removing roots and dark green parts. Save dark green parts of leeks for another recipe.
  • Cut leeks in half lengthways, then run each half under cool water, making sure to fan the leeks to wash away any debris caught up between the leaves of the leeks.
  • Chop leeks into 1/2 inch pieces.
  • Heat butter in pot and when almost melted add leeks and garlic.
  • Allow to cook until leeks soften (approx. 4-6 mins)
  • Add sage and bay leaves, then add potatoes.
  • Add chicken or veg stock, then add salt and pepper, then stir to combine.
  • Allow liquid to bubble before lowering heat to simmer.
  • Cover pot and cook for 15-20 mins or until potatoes soften.
  • Remove sage and bay leaves using a fork.
  • Remove from heat and blend with a hand held blender or transfer to a stand up blender.
  • Once soup is lump free add cream and then blend a little more until the soup is smooth and silky.
  • Serve as needed and top with garnishes.

Notes

I freeze the green parts of the leeks to be used for stock at a later date.