Photo: Potato Leek Soup Recipe
Ingredients
- 6 potatoes, peeled and cut into large pieces
- 8 leeks, whites only, thoroughly washed
- 3 stalks celery, roughly chopped
- 1 medium onion, peeled and quartered
- 1 bay leaf
- 2 quarts chicken stock
- 1/2 cup all-purpose flour
- 4 ounces (1 stick) melted butter
- 1 cup heavy cream
- 1 1/2 teaspoons finely chopped fresh thyme leaves
- Salt and pepper
Directions
In a large pot, place potatoes, 4 of the leeks (reserving the rest), celery, onion, bay leaf and chicken stock and bring to a boil, about 15 minutes. Continue to boil until potatoes are soft. Chop the remaining 4 leeks. Mix flour and butter in small bowl to make a roux for thickening the soup. Add the remaining leeks, roux, cream, fresh thyme, and salt and pepper. Remove bay leaf. Using an immersion blender (or in batches in a blender or food processor), blend soup until smooth. Pour into a medium pot and simmer for 20 more minutes until soup has thickened and serve.
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By Royea
on May 11, 2013
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This is my 4 year old son's favorite soup. He asks for it constantly. Super easy and super yummy.
By vineet0170
on May 10, 2013
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I AM A BEGINNER COOK - and used 3 extra large vegetable boulion cubes, 4 potatoes, 2 extra large leeks, and i put this very delicate pasta shells imported from italy, and about a tablespoon of whole pepporcorns, DID NOT BLEND THE SOUP, and it came out so beautifully, very professional, my boyfriend LOVES it, i felt like a master chef! the recipe is a big pot so use one, mine was filled to the top, i dont understand how people can screw this one up! Thanks for posting this recipe, you made my day and looks like you made my day tomorrow since there are leftovers, but barely any! : : :
By snowlake
Rochester, NY
on March 22, 2013
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This is really good soup. I've been wanting to make potato soup for years and finally did. Leeks are fairly expensive at the store I went to, so I didn't put as many in, but the soup still has a lot of flavor.
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