This luscious creamy potato leek soup is comforting and scrumptious! One of the things I love most about it is it’s like sipping on mashed potatoes with leeks. Yum.
I love this luscious creamy potato leek soup recipe because it doesn’t have any dairy in it. That means that Christopher can eat it, too!
One way that Christopher and I differ is in how much I love soup. Christopher? Not so much. He will eat it. But although he’s a big fan of leftovers, more so than me, he won’t really eat leftover soup.
I’ve made it with dairy before. But then I have to eat the whole pan of soup myself. And while the idea of having all that goodness for myself is appealing, in reality, I love when Christopher and I share the same meal together. And you know what? I don’t miss the dairy!
On to the Creamy Potato Leek Soup Recipe
Working with Leeks
I start with 3 leeks. I cut off the green portion right after I buy them so I can fit them better in the refrigerator.
If you have never worked with leeks before, you can use all the white part and a little bit of the light green portion. Notice the left leek. I’ve cut off all of the un-usable portion. On the right one, I’ve left some of the part I don’t use so you could see how it looks. After the photo’s taken, I trim it down.
Then I cut off the base of all the stalks and slice them into thin rings.
See? Nice little leek rings!
Mr Leek: “I have plenty of rings, will you marry me, Elaine?
Me: Oh no Mr. Leek, I am already married, but I will eat you all up in a soup!
Mr Leek: *grumbles*
Sautéing the Ingredients
I also mince some garlic, chop some potatoes into cubes and gather some butter.
Time to grab my sauce pan.
I place it on the stove and turn the heat to medium.
In goes the butter. I used half of a stick. Once it melts, I add the leeks and stir it around with a wooden spatula. I let them sauté for approximately 10 minutes, stirring occasionally.
Time to add the garlic and sauté it for another 5 minutes.
As I wait for the garlic to be done sautéing, I cut up half of a stalk of celery, get some thyme, salt and chicken broth from the cabinet.
Time to add the chicken broth, celery, thyme and salt.
I bring the soup to a boil and it’s time to add the potatoes. Once it comes to a boil again, I lower the heat to a simmer and let it cook for an hour.
Time to grab my immersion blender. I turn it off and on, sort of like pulsing it and move it around the soup, pureeing some of it but leaving some of the potatoes intact. You can choose to either puree the whole thing or leave some chunks like I did.
Look how creamy it is. YUM!
All that is left to do is to ladle it out in the bowls and eat it!!
I hope you enjoyed this recipe as much as Christopher and I enjoyed eating it!
Feel free to Pin any photo to Pinterest or Yum the recipe to Yummly. Or you can leave me a comment if you like. 🙂
And as always, may all your dishes be delish!
- 4 tablespoons butter
- 3 leeks washed and green parts cut off and sliced into rings
- 3 garlic minced
- 32 ounces chicken broth
- 1 1/2 cups water
- 1/2 stalk celery chopped
- 2 teaspoons thyme
- 1 teaspoon salt
- 4 potatoes chopped into cubes
- Heat a sauce pan on medium
- Add butter
- When melted, add leeks and sauté for 10 minutes
- Add garlic and continue sautéing for 5 minutes
- Add chicken broth, water, celery, thyme and salt
- Bring to a boil
- Add potatoes, bring it back to a boil and once it boils, lower heat to a simmer
- Simmer for an hour
- Use an immersion blender or transfer to a food processor to puree it as much as you want. I leave chunks of potatoes