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Potato Leek Soup
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.
Servings 6
Ingredients
- 2-3 tbsp butter
- 1 tbsp olive oil
- ½ cup onion, chopped
- 3 garlic cloves, minced
- 1 large leek (white and light green parts only), halved lengthwise and sliced into ¼“ slices (about 3 cups, chopped)
- 1 stalk celery, sliced
- 1¼ lbs potatoes, peeled and diced
- 4 cups chicken stock
- 2 bay leaves
- ¼ tsp thyme
- ½ tsp salt
- ¼ tsp pepper
- 1 cup whole milk
- ½ cup white cheese blend (e.g., mozzarella, provolone, and parmesan)
- Sour Cream, Croutons, Parsley or Chives, and Truffle Oil for garnish (optional)
Instructions
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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.
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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.
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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.
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Add reserved vegetables to the soup purée. Stir gently over medium low heat for 5-10 minutes until heated.
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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.
Recipe Notes
Yield: Apx. 6 servings (1+ cups each)
[Copyright My Island Bistro Kitchen]