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...

Potato Leek Soup

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

Potato Leek Soup

Summary

Rate it!0050
  • Coursesoups & stews
  • Cuisineamerican
  • Yield4serving s 4serving
  • Cooking Time1 hourPT1H0M
  • Preparation Time10 minutesPT0H10M
  • Total Time1 hour, 10 minutesPT1H10M
  • Passive Time45 minutes

Ingredients

Canola oil
1/2 tablespoon
Bacon slice (chopped)
1
Leek
4
Chicken stock
1 quart
Yukon gold potato (medium size)
3
Dried marjoram
1/4 teaspoon
Cream (to taste)
1/4 cup
Salt and pepper
to taste
Cheddar cheese (optional)
Chive (optional)

Steps

  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.