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.
- 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.