Potato Leek Soup

This warm and comforting soup is a classic and tastes like the best parts of thanksgiving! With the addition of crispy shallots, bacon, sour cream and green onions; your family will be scraping their bowls clean.

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Potato Leek Soup

Yield 6-8

Author Kirsten Deneka

Prep time

15 Min

Cook time

1 Hour

Total time

1 H & 15 M

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Ingredients

Soup:

• 2 tbsp olive oil
• 3 large leeks
• 2 tbsp butter
• 6 medium potatoes (yellow or white)
• 1/2 cup white wine (see notes)
• 1 tsp oregano
• 1/2 tsp thyme
• 1/4 tsp nutmeg
• 4 cups bone broth (can use chicken or vegetable)
• 1/2 cup heavy cream

Toppings & sides:

• Crsipy shallots
• Bacon bits
• Green onions
• Sour cream
• Olive oil
• Sourdough bread

Instructions

To prepare soup:

1. Preheat a large pot over medium-high heat with olive oil.
2. Slice leeks in half and wash them under cold water between two layers to remove any dirt. Slice thinly and add leeks to the pot. Sauté for 7-10 minutes or until lightly golden brown. Season with salt & pepper.
3. Add butter and seasonings and stir until melted.
4. Add wine or broth to deglaze and let simmer for 3-4 minutes. Add in the potatoes, and the rest of the broth. Bring to a simmer and allow the potatoes to soften (approx. 30-40 mins)
5. Add the heavy cream, stir and use an immersion blender or add the soup to a blender until creamy and smooth.
6. Season with additional salt & pepper and let simmer on low while you prep the rest of the toppings.

Notes

1. If you don't want to use wine, add broth and use the spoon to pick up any extra leeks that stick to the bottom of the pan.

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