The sudden unset of cold weather makes me crave comfort foods, especially soups.
Last week I posted a recipe for Cream of Potato soup, and would love to hear your comments.
Today I will share a recipe for another simple, yet delicious soup; Potato Leek soup.
If you have not used leeks before, I would suggest to check out this information about buying and cleaning leeks.
This recipe yields enough soup for the whole family.
- 2 leeks
- 2 medium carrots, shredded on a large eye kitchen grater
- 2 celery stalks, diced
- 6 medium potatoes, peeled and diced
- 3 garlic cloves, minced
- 1/4 cup of canola oil
- 1 Tbs. butter
- 2 quarts vegetable or chicken stock
- 1/2 cup white wine (medium-dry)
- 1 Tbs. dried Thyme
- 1 tsp. dried Sage
- 2 Bay leaves
- 10 Peppercorn
- Salt and pepper to taste (I used Kosher salt and black pepper)
- 1/3 cup of Heavy Cream, or 1/2 cup of Half & Half cream
- 1 Tbs. Flat leaf Italian Parsley (or Dill Weed), chopped, for garnish
- 4 oz Cheddar Cheese, grated
- Clean and chop leeks, per web instructions.
- Set aside.
- Heat canola oil in a large stock pot.
- Add the chopped leeks, and cook for about 5 minutes, stirring frequently.
- Remove and set aside.
- Add chopped carrots and celery, and saute 5 minutes.
- Add minced garlic and cook 1 minute longer, stirring frequently.
- Remove vegetables, and set aside.
- Add butter into pot, and mix in the diced potatoes.
- Cook for 10 minutes, stirring often.
- Return all vegetables back into the soup pot.
- Pour in the vegetable or chicken stock, add bay leaves and peppercorns.
- Cook until all vegetables are fully cooked.
- Remove and discard the bay leaves and peppercorns.
- Use a potato masher, or immersion blender, to cream most of the vegetables (you may save about 1 cup of chunky veggies to complement the body of this creamy soup).
- Add white wine, heavy cream,Thyme, Sage, salt and pepper to taste.
- Cook for 5 minutes.
- Add cheddar cheese, and cook until cheese melts.
- Serve hot, garnished with chopped parsley or dill.