I have always been a huge fan of Potato soup. Whenever I was sick as a little girl my mother would make me potato soup and a buttered bagel. When I found this Potato Leek Soup recipe it quickly became one of my favorite. Depending on where you live soup if just the warm something you need. This one is a winner with adult and kids. I’m serving it in small cups as an appetizer shot this Thanksgiving.
Potato Leek Soup is creamy and really flavorful. It’s pure comfort food and great for cold days and cozy nights! Before you assemble your soup you will need to cut and clean your leeks. This is extremely important! There is nothing worse than eating a creamy soup and biting down on a grain of sand. The best way to do this is to cut them in slices. Cover them with water in a sink or bowl and swish them around really good. Let them sit a minute or 2 so that the dirt and sand settle to the bottom of the bowl. Scoop the leeks out with a slotted spoon going along the surface.
If you have a regular blender wait till the potato mixture has cooled and working in batches, transfer the mixture to a blender and puree until smooth, or puree with an immersion blender. If you have a high end blender with a large canister you may be able to put all of it in. Just be sure to leave enough room for expansion. If you put the hot liquid in and turn a blender on it may blow the top off and you will have no soup and a big mess to clean up!
Potato Leek Soup
- 1/2 cup unsalted butter1 onion thinly sliced
- 3 leeks white part only Thinly sliced
- 6 cloves minced garlic
- 1/2 cup dry white vermouth
- 1 1/4 pounds baking or Yukon gold potatoes peeled and diced
- 7 cups water
- 1 teaspoon salt
- 1 tablespoon dried parsley
- 1 tablespoon dried thyme
- 1 bay leaf
- 1/2 cup heavy cream
- Freshly ground black pepper
- 2 tablespoons thinly sliced fresh chives
- Clean and slice your leeks *see not in blog post for how to do
- Take 6 tablespoons of the butter heat in a large soup pot over medium heat.
- Add the onion, leeks, and garlic and cook, covered, stirring occasionally, until soft.
- Raise the heat to high, pour in the vermouth, and cook, uncovered, until almost dry, about 4 minutes.
- Add the potatoes, water, and salt.
- Toss in the parsley, thyme, and bay leaf.
- Bring to a boil, lower the heat, and simmer, covered, until the potatoes are tender, about 20 minutes. Remove from the heat and allow to cool.
- Working in batches, transfer the mixture to a blender and puree until smooth, or puree with an immersion blender.
- Return to the pot and reheat over medium heat if needed.
- Whisk in the rest of the butter (2 tablespoons) and heavy cream.
- Season to taste with salt and pepper.
- Garnish with chives if you want and serve immediately.
You can freeze left overs of this soup and it reheated beautifully so you could make this ahead of time and just re-heat on Thanksgiving day to save some time.