Enjoy a rich and creamy potato leek soup recipe made with fresh ingredients for a hearty and delicious bowl anytime.
This potato leek soup recipe is creamy, comforting, and full of flavor. Made with simple ingredients, it’s the perfect dish for a cozy lunch or dinner. The smooth blend of potatoes and leeks creates a hearty bowl that’s easy to make and loved by the whole family.
Potato Leek Soup Recipe
Course: soups & stews
Cuisine: American
Yield: 4serving
Cooking Time: 1 hour
Preparation Time: 10 minutes
Total Time: 1 hour, 10 minutes
Passive Time: 45 minutes
Ingredients
- 1/2 tablespoon Canola oil
- 1 Bacon slice (chopped)
- 4 Leek
- 1 quart Chicken stock
- 3 Yukon gold potatoes (medium size)
- 1/4 teaspoon dried marjoram
- 1/4 cup Cream (to taste)
- Salt and pepper to taste
- Cheddar cheese (optional)
- Chive (optional)
Steps
- 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.
