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Potato Leek Soup garnished with croutons and a sprinkle of parsley in white bowl alongside a homemade biscuit

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.
Course Soup
Keyword Potato Leek Soup, soup,
Servings 6
My Island Bistro Kitchen My Island Bistro Kitchen

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
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. Add reserved vegetables to the soup purée. Stir gently over medium low heat for 5-10 minutes until heated.
  5. 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)