Winter
Potato Leek Soup
A quiet winter soup of potatoes, leeks, stock, and cream, smooth enough for lunch and hearty enough for supper.
- Prep
- 20 min
- Cook
- 35 min
- Total
- 55 min
- Yield
- Serves 6
- Category
- Main
- Source
- The Home Almanac kitchen
Ingredients
- 3 tbsp butter
- 3 leeks, white and light green parts sliced and washed
- 1 onion, chopped
- 5 cups peeled diced potatoes
- 5 cups chicken or vegetable stock
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup 10 percent cream
- 2 tbsp chopped chives
Steps
- Melt the butter in a soup pot over medium heat.
- Cook the leeks and onion for 8 to 10 minutes, stirring often, until soft but not browned.
- Add the potatoes, stock, salt, and pepper.
- Simmer 20 to 25 minutes, until the potatoes are very tender.
- Blend until smooth, then stir in the cream and warm gently.
- Taste for salt and finish with chives.
Notes
Wash leeks after slicing, because soil hides between the layers. Do not brown them if you want a pale, clean-tasting soup.
Pairing Serve with toast or a ham sandwich.
Start with the harvest
This recipe is tied to potato. Browse farmers markets in Ontario.
Tools
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- Soup pot
- Immersion blender
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