Potato Leek Soup

There is something so comforting about having a pot of soup on the stove when it is cold out. The aromas fill the house and make it feel so cozy, I can’t help but make soup every weekend during the colder months. I like to curl up on the couch in cozy socks, with a fire going, a bowl of this creamy soup, and some good crusty bread. 

Potato Leek Soup

Ingredients

2 tablespoons butter

3 leeks well rinsed, trimmed, and chopped* 

1-pound yellow potatoes, diced 

2 cloves garlic, minced

4 cups vegetable broth

2 bay leaves

1 teaspoon salt

Freshly ground pepper

¼ teaspoon thyme

1/4 cup crème fraiche

chopped fresh chives to garnish

Recipe

Melt the butter over medium heat in a Dutch oven. Add leeks and garlic and stir until softened, about 7-10 minutes. 

Add potatoes, broth, bay leaves, salt, pepper, and thyme and bring to a boil. Turn heat to simmer and cook covered 15 minutes. 

Remove bay leaves and blend soup in highspeed blender until smooth. Pour back into Dutch oven. Season with salt and pepper to your liking. 

Ladle into bowls and top each bowl with a tablespoon of crème fraiche and a spoonful of chopped chives.

Serves 4

*Tip on leeks, I trim the ends and slice horizontally down the middle. I run my fingers through the different layers to rinse out any dirt. I also place them in a bowl of water cut side down and let them sit for a few minutes. Any remaining dirt will fall to the bottom of the bowl.

If you enjoy this soup recipe, I recommend giving these recipes a try:

• Tomato Red Pepper Soup
• Butternut Squash Soup

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