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.
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.