Potato Leek Soup
Here is a thick and creamy potato leek soup made with nutritious, late summer, garden-fresh vegetables. Potato, leek, onion, and celery and chicken broth are all you need but if you want a richer soup you can add milk or cream. Just add a cup after the soup is pureed, then reheat. Looking for a real show stopper? Top the soup with crispy fried bacon, garden-fresh scallions or chives and a dollop of sour cream and you will have a winner!
Equipment
- 8-litre pot
- blender or hand held blender
Ingredients
- 3 tablespoons unsalted butter
- 3 cups leeks about 3 large or 5 small leeks, white and light green parts, sliced
- 1 cup white onion one medium-sized onion or alternatively use more leeks
- ¾ cup celery about 3 stalks, chopped small
- 1 bay leaf
- 5 cups chicken broth I use homemade chicken broth found here on Cansanity
- salt and pepper
- 1½ pounds potatoes peeled and diced. Yukon gold or russet are my favourite potatoes to use in this recipe
Optional Ingredients:
- 1 cup homogenized whole milk or cream
- sour cream
- chopped crispy fried bacon
- scallions or chives
Instructions
- Melt the three tablespoons of butter over medium-high heat. Add the leeks, onion and celery. Sauté for 4 minutes and stir frequently. You do not want the leeks to brown. Add the potatoes and stir for 1 minute to coat.
- Add the chicken broth and bring to a boil. Reduce the heat to medium-low and simmer for 25 minutes or until the potatoes are tender. Remove from heat.
- Remove the bay leaf.
- Blend 3 cups of the soup at a time using a blender until the soup is blended. Make sure to put a tea towel over the top of the blender and hold down the top. Otherwise the hot soup might explode through the top. Alternatively wait until the soup cools down before blending.Alternatively you can use a hand-held blender. The soup will not be as creamy though.
- Season with salt and pepper and serve.
Notes
The optional ingredients are not included in the calorie and nutrition calculations.
Nutrition
Serving: 1servingCalories: 201kcalCarbohydrates: 30gProtein: 7gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 15mgSodium: 100mgPotassium: 839mgFiber: 3gSugar: 5gVitamin A: 983IUVitamin C: 17mgCalcium: 58mgIron: 2mg
Tried this recipe?Let us know how it was!