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Leek & Potato Soup...

Happy New Year!!!

Yes, i took some time off...again but i came back refreshed and rejuvenated and ready to do 2017 right!

Even though the whole world is beginning to warm up (was there really even a proper winter this season?), i will still share my delicious and comforting soup that kept me warm on more than one winter night.

It is simple and doesn't need a lot of complex ingredients. Lets get to it!

2 Stalks of Leeks (with the dark green ends cut off)

4 Medium Sized Potatoes (I used Yukon Gold)

2 Tablespoons Butter

3/4 Cup Sour Cream

2 Cups Chicken Stock

Salt & Pepper

Rough chop leeks and rinse in enough water to loosen up and wash away any residual dirt. Drain and set aside.

Add butter to pan on medium heat and add leeks. Stir frequently until leeks soften, about 5 minutes.

Add 2 cups of water and cook for 15 minutes, until leeks are half cooked.

While the leeks are cooking, peel and dice potatoes and set aside.

Add potatoes to leeks...

Add chicken broth, taste for salt and pepper and cook for an additional 20 minutes on medium heat.

If you have an immersion blender, you can blend your soup right in your pot. I however like to go the more tedious route of transferring the potatoes and leek into my regular blender and adding the stock as needed to get my required thickness.

Transfer soup back to the pot, but do not put it back on a hot burner. Fold in sour cream.

Serve with chopped bacon and parsley to elevate this delicious comfort food!


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