What would you like to know?
Share this Story

Potato leek soup

A Jersey girl through and through, Carolyn grew up spending her summers down in Avalon, NJ. As a young girl, she often cooked alongside her mother and grandmother, whose seafood creations instilled a true passion for fresh, local produce...

Soup for you!

A warm and comforting hearty soup that's simple to prepare. Don't forget the crusty bread for dipping!

Daily Flavor

Soup for you!

A warm and comforting hearty soup that's simple to prepare. Don't forget the crusty bread for dipping!

Potato leek soup

Fine. So she won't win any beauty pageants, but she sure is nice and comforting... like a Snuggie.

Potato leek soup

Ingredients:

  • 2 tablespoons butter
  • 2 large leeks, whites and pale green parts only, sliced and rinsed well
  • 4 large Idaho potatoes, peeled and diced into cubes
  • 4 cups chicken stock
  • 1/2 cup heavy cream
  • Salt and pepper to taste (I used white pepper)
  • 2 teaspoons white truffle oil (optional)
  • Fresh chives for garnish (optional)

Directions:

  1. In a large pot with a lid, melt down your butter and add your leeks. Saute leeks until soft, about eight minutes.
  2. Add potatoes and stir together well. Add stock and bring to a boil. Once boiling, turn down heat to a simmer and cover pot.
  3. Continue cooking for 20-30 minutes (until potatoes are tender).
  4. Carefully blend soup in the blender (or use an emulsion blender) and puree to a desired consistency. Stir in the cream, salt and pepper to taste.
  5. If using white truffle oil, stir it in at the very end before serving. Garnish with fresh chives and serve with homemade croutons or crusty bread.

More recipes

Chorizo and potato soft tacos
Grilled skirt steak with Thai sauce and Thai basil
Roast beef and onion grilled cheese

Comments
Recommended for You
Hot
New in Food & Recipes
Close

And you'll see personalized content just for you whenever you click the My Feed .

SheKnows is making some changes!