Potato and Leek Soup
- 1 tablespoon olive oil
- 1 large onion, diced
- 2 carrots, diced
- 2 stalks celery, diced
- 8 cups vegetable stock
- 2 russet potatoes, peeled and quartered
- 2 leeks, white parts only, chopped
- 4 cloves garlic, minced
- ¼ cup heavy cream
- salt and freshly ground black pepper
- Heat olive oil in a large stockpot over medium-high heat; fry onion, carrots, and celery in oil until tender, about 5 minutes.
- Pour vegetable stock into the stockpot; add potatoes, leeks, and garlic. Bring the stock to a boil, reduce heat to medium-low, and simmer until potatoes are fork-tender, about 15 minutes. Remove stockpot from heat. Stir heavy cream into the soup.
- Puree soup in a blender in batches until smooth; season with salt and pepper to serve.
Garnish servings with snipped fresh chives for a beautiful presentation. The soup is easily made ahead of time. Puree up to 3 days ahead and refrigerate, or freeze for up to 3 months. Make a double batch and freeze to have on hand for easy dinners!
What others are saying
Aja A says:
This is definitely one of my favorite soups. Been getting into leeks more and it gives such a depth of flavor that you kind of get from regular onions. Most of these types of soups I like to puree them to thick-ish sauce status and top them with some baked chicken or pork chops sliced with green apples, so I used a bit less of the stock to achieve that.
Jen the Mighty says:
Love the onions, carrot, and celery as the base for this decadent soup. Had to be careful not to overblend, didn't want glue soup, so I used my immersion blender instead of pureeing in the blender.
Monica Allen says:
Delicious soup. I used one leek, I thought two would be too much. The cook time is 15 minutes, but I cooked it a little longer. I also used an immersion blender right in the pot. Perfect with rustic bread!
Anthony Cohen says:
I made a double batch and froze half of it. Great tasting soup. If you like potato soup, this is a must try. Leeks are so very underrated. Look for leeks that half mostly white and light green stem.
Kaylee Adams says:
This is such an easy soup that requires minimal ingredients. It's rich and creamy, but only uses 1/4 cup of heavy cream. Not too bad! The carrots give it incredible flavor too. Perfect to serve with thick, crusty bread.
Lori Bishop says:
I used 4 good sized red potatoes with skins on. I brought the ingredients to a boil in the Mealthy Pot (it took approx. 15 min. on Saute/High w/lid off). I then added .5-1 tsp of Pampered Chef Rosemary Herb Seasoning & changed the setting to Saute/Low for 15 min., again with the lid off. Before blending with an immersion blender I added 1.5 tsp Kosher salt & a dash of ground red pepper. Serving the soup with a Rosemary bread grilled cheese sandwich made for a delicious meal!