Tomato Tomatoe

potato leek soup

Potato and leek soup is a classic fall soup that many love and it’s one of my favourites. It’s silky, creamy and has a subtle onion flavour. This version uses one leek because at the time of making this recipe I only had one leek on hand. In replace of the remaining leeks that I would have preferred to use, I substituted with white onion and it turned out just as good! This soup is so easy to make and it’s freezer friendly too!! I added some crispy prosciutto on top (doing this is a sin in my Italian culture but I didn’t have any bacon ) green onion and full fat yogurt.

 

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potato leek soup

Ingredients

• 2 tbsp butter
• 2 tbsp olive oil
• 1 leek, chopped
• 2 medium white onions, chopped
• 1.5 pounds yellow potatoes
• 2 cloves garlic, minced
• 4 cups chicken stock
• 1 bay leave
• 4 sprigs fresh thyme
• 1/2 cup milk
• 1 small parmesan rind (optional)
• Salt and pepper to taste
  

Directions

1. Chop the leeks into 1/2 inch slices and add them to a salad spinner. Wash thoroughly making sure you remove any dirt. Cut the onions into small pieces. Cut the potatoes into small cubes. Mince the garlic. Heat a medium sized Dutch oven to medium-high heat and add the butter along with a few drizzles of olive oil. Once hot add the leeks and onion. Sauté for about 10 min until they are tender and translucent.
2. Add the garlic and cook for a few minutes until fragrant. Add the potatoes, bay leave and thyme. Add the chicken stock and parmesan rind. Bring to a boil then lower to a simmer and put the lid on. Cook this on low for 30-40 min or until the potatoes are tender.
3. Remove the parmesan rind and remove the pot from the heat. Purée until smooth. Add the milk and stir. Serve and enjoy. You can top this with crispy bacon or prosciutto and a dallop of full fat yogurt or sour cream.