Potato Leek Soup

Some nights after a long day at work, all you want to eat is something warm and comforting. Tonight was one of those nights for me, so I prepared myself a bowl of potato leek soup. The only thing that could have made it a more comforting meal would have been a grilled cheese sandwich for dipping. Next time…

For an easy, quick chicken stock recipe, check out my Pressure Cooker Chicken Stock.

Potato Leek Soup

Some nights after a long day at work, all you want to eat is something warm and comforting. Tonight was one of those nights for me, so I prepared myself a bowl of potato leek soup. The only thing that could have made it a more comforting meal would have been a grilled cheese sandwich for dipping. Next time...
Prep Time10 mins
Cook Time1 min
Total Time56 mins
Course: Soup
Cuisine: American
Servings: 4 serving
Author: Rachel

Ingredients

  • 1/2 tablespoon canola oil
  • 1 slice bacon chopped
  • 4 leek
  • 1 quart chicken stock
  • 3 yukon gold potato (medium size)
  • 1/4 teaspoon dried marjoram
  • 1/4 cup cream (to taste)
  • to taste salt and pepper
  • cheddar cheese (optional)
  • chive (optional)

Instructions

  • In a saucepan, saute the chopped bacon in canola oil over medium heat for 3 minutes.
  • Add the thinly sliced leek and saute another 5 minutes, or until soft.
  • Pour over the chicken stock, add the marjoram, and bring to a boil.
  • Reduce the heat to low and cook covered for 25 minutes.
  • Peel and quarter the potatoes and place in a bowl of cool water.
  • After 25 minutes, drain and add the potatoes to the hot stock.
  • Return to a simmer and continue cooking uncovered until the potatoes are tender, about 30 minutes.
  • Gently smash the potatoes with the back of a wooden spoon.
  • Using an immersion blender, blend the soup to the desired smoothness.
  • Pour in the cream and stir.
  • Add salt and pepper to taste.
  • Top bowls of soup with cheddar cheese, if desired.

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