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.

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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...
Course soups stews
Cuisine american
Prep Time 10 minutes
Cook Time 1 minutes
Passive Time 45 minutes
Servings
serving
Ingredients
Course soups stews
Cuisine american
Prep Time 10 minutes
Cook Time 1 minutes
Passive Time 45 minutes
Servings
serving
Ingredients
Instructions
  1. In a saucepan, saute the chopped bacon in canola oil over medium heat for 3 minutes.
  2. Add the thinly sliced leek and saute another 5 minutes, or until soft.
  3. Pour over the chicken stock, add the marjoram, and bring to a boil.
  4. Reduce the heat to low and cook covered for 25 minutes.
  5. Peel and quarter the potatoes and place in a bowl of cool water.
  6. After 25 minutes, drain and add the potatoes to the hot stock.
  7. Return to a simmer and continue cooking uncovered until the potatoes are tender, about 30 minutes.
  8. Gently smash the potatoes with the back of a wooden spoon.
  9. Using an immersion blender, blend the soup to the desired smoothness.
  10. Pour in the cream and stir.
  11. Add salt and pepper to taste.
  12. Top bowls of soup with cheddar cheese, if desired.
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