Potato Leek Soup
Potato Leek Soup

I’m not sure what is crazier: the monster leeks that came in my produce box, or the pasty whiteness that is my arm in Seattle in October. It’s a toss up.

Potato Leek Soup

When you have this many leeks- there is just one thing that comes to my mind. Potato Leek Soup.

Potato Leek Soup

It is like a big bowl of comfort, that happens to taste like mashed potato soup. What’s not to love?

Potato Leek Soup

By the way- you could totally leave out the cream and have a healthier, lower calorie (and gluten free) version. Or you could really load it up (lol!) with sour cream and crumbled bacon and green onions. Either way- It is delicious!

Potato Leek Soup, serves 8
2 Tbs butter
4 cups Leeks (this was two large leeks for me)
8 cups Yukon Gold Potatoes, peeled and chopped (this took 5 large potatoes for me)
1 cup white wine
8 cups water
½ cup cream
Kosher salt
Chives to garnish

In a large soup pot, add the butter and melt it over medium heat. (Don’t brown the butter.)
Potato Leek Soup

Add the Leeks to the melted butter and sprinkle them with Kosher salt.

Potato Leek Soup

Sweat the leeks until tender, and make sure that you don’t let them brown. You can add some water if you need to.

Potato Leek Soup

When the leeks are tender, add the potatoes and the wine and water.

Potato Leek Soup

Potato Leek Soup

Potato Leek Soup

Add a lid and let the soup simmer on low for about 40 minutes.

Potato Leek Soup

Remove the soup from the heat and use a stick blender to puree the soup to smooth.

Potato Leek Soup

Potato Leek Soup

Stir in the cream and season well with Kosher salt.

Potato Leek Soup

Put it back on the stove and heat the soup back up.

Serve it hot with a sprinkling of chives.

Potato Leek Soup

Print Recipe  

Potato Leek Soup
Potato Leek Soup

I’m not sure what is crazier: the monster leeks that came in my produce box, or the pasty whiteness that is my arm in Seattle in October. It’s a toss up.

Potato Leek Soup

When you have this many leeks- there is just one thing that comes to my mind. Potato Leek Soup.

Potato Leek Soup

It is like a big bowl of comfort, that happens to taste like mashed potato soup. What’s not to love?

Potato Leek Soup

By the way- you could totally leave out the cream and have a healthier, lower calorie (and gluten free) version. Or you could really load it up (lol!) with sour cream and crumbled bacon and green onions. Either way- It is delicious!

Potato Leek Soup, serves 8
2 Tbs butter
4 cups Leeks (this was two large leeks for me)
8 cups Yukon Gold Potatoes, peeled and chopped (this took 5 large potatoes for me)
1 cup white wine
8 cups water
½ cup cream
Kosher salt
Chives to garnish

In a large soup pot, add the butter and melt it over medium heat. (Don’t brown the butter.)
Potato Leek Soup

Add the Leeks to the melted butter and sprinkle them with Kosher salt.

Potato Leek Soup

Sweat the leeks until tender, and make sure that you don’t let them brown. You can add some water if you need to.

Potato Leek Soup

When the leeks are tender, add the potatoes and the wine and water.

Potato Leek Soup

Potato Leek Soup

Potato Leek Soup

Add a lid and let the soup simmer on low for about 40 minutes.

Potato Leek Soup

Remove the soup from the heat and use a stick blender to puree the soup to smooth.

Potato Leek Soup

Potato Leek Soup

Stir in the cream and season well with Kosher salt.

Potato Leek Soup

Put it back on the stove and heat the soup back up.

Serve it hot with a sprinkling of chives.

Potato Leek Soup