A classic comfort food soup that blends flavors of potatoes, leeks & chicken stock into a soup bowl, Potato Leek Soup is a favorite on cold days. Serve with biscuits or rolls.
Course
Soup
Keyword
Potato Leek Soup, soup,
Servings6
My Island Bistro KitchenMy Island Bistro Kitchen
Ingredients
2-3tbspbutter
1tbspolive oil
½cuponion, chopped
3garlic cloves, minced
1large leek (white and light green parts only), halved lengthwise and sliced into ¼“ slices (about 3 cups, chopped)
1stalk celery, sliced
1¼lbspotatoes, peeled and diced
4cupschicken stock
2bay leaves
¼tspthyme
½tspsalt
¼tsppepper
1cupwhole milk
½cupwhite cheese blend (e.g., mozzarella, provolone, and parmesan)
Sour Cream, Croutons, Parsley or Chives, and Truffle Oil for garnish (optional)
Instructions
Melt butter in medium-sized stock pot over medium heat. Add olive oil. Add onion and garlic. Cook for 2-3 minutes, stirring constantly. Add leek and celery. Cook, stirring occasionally, for about 10-12 minutes or until vegetables are softened.
Add potatoes, chicken stock, bay leaves, thyme, salt and pepper. Cover and cook over medium-low heat until potatoes are fork tender, about 15-20 minutes. Remove from heat and discard bay leaves.
Remove about 1¾ cups vegetables from the soup and set aside. Using hand-held immersion blender, purée the remainder of soup until smooth. Add the milk and heat over medium-low heat until mixture is hot, stirring constantly to prevent scorching. Add the cheese and stir until cheese is melted and blended into soup.
Add reserved vegetables to the soup purée. Stir gently over medium low heat for 5-10 minutes until heated.
To serve, ladle into soup bowls. Add dollop of sour cream and croutons and, if desired, a drizzle of finishing oil such as truffle oil and a sprinkle of parsley or chives.