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!
3cupsleeks about 3 large or 5 small leeks, white and light green parts, sliced
1cupwhite onion one medium-sized onion or alternatively use more leeks
¾cupcelery about 3 stalks, chopped small
1bay leaf
5cupschicken brothI use homemade chicken broth found here on Cansanity
salt and pepper
1½poundspotatoespeeled and diced. Yukon gold or russet are my favourite potatoes to use in this recipe
Optional Ingredients:
1cuphomogenized whole milkor 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.