TasteToronto | Potato Leek Soup

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Potato Leek Soup

Easy

Potato Leek Soup

Nadia Boachie

Nadia Boachie

Instagram
Potato Leek Soup

Method

Potato Leek Soup 8 Steps

  • Step 1

    Cut off the roots of the leeks and wash thoroughly. Slice the white and light green parts of the leeks crosswise into quarter inch thick pieces. Place in a bowl of water to wash off any extra dirt.

  • Step 2

    Melt butter (or oil) on medium heat in a large thick-bottomed pot and add chopped leeks.

  • Step 3

    Cook leeks in butter for 10 minutes until the leeks are softened but make sure the leeks do not brown.

  • Step 4

    Add the diced potatoes, broth, bay leaf, marjoram, thyme and a teaspoon of salt to the pot.

  • Step 5

    Increase the heat to high and bring to a simmer, then lower the heat to maintain a low simmer, and cook for 20-30 minutes, until the potatoes are cooked.

  • Step 6

    Remove and discard the bay leaf and thyme sprigs. Use an immersion blender or blender to process about a quarter to a half of the soup (if you want a chunky soup). If you want your soup smooth you can blend it all until desired consistency is reached. Remember if using a blender, do not fill to the top and remove middle plastic part of lid and cover with a dish cloth while blending to let out steam.

  • Step 7

    Add the chopped parsley, and cook a few minutes more.

  • Step 8

    Season with fresh ground pepper and more salt to taste.

Tags:

Toronto Recipes

Cooking At Home

Potato Leek Soup

Easy

Potato Leek Soup

Nadia Boachie

Nadia Boachie

Instagram
Potato Leek Soup

Yields:

Serves 4

Prep Time:

0 hours 20 mins

Cook Time:

0 hours 40 mins

0.0

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Ingredients

Potato Leek Soup

  • 3 large leeks (about 3 cups), chopped

  • 4 tablespoons unsalted butter or neutral oil

  • 4 cups chicken broth or vegetable broth

  • 2 pounds Yukon gold or russet potatoes, peeled and diced into 1/2"-inch pieces

  • 1 teaspoon sea salt, or to taste

  • Pinch of dried marjoram

  • 1 or 2 sprigs fresh thyme 

  • 1 bay leaf

  • 1/4 cup fresh parsley, chopped

  • White or black pepper, to taste

  • Sour cream, for serving (optional)

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Method

Potato Leek Soup 8 Steps

  • Step 1

    Cut off the roots of the leeks and wash thoroughly. Slice the white and light green parts of the leeks crosswise into quarter inch thick pieces. Place in a bowl of water to wash off any extra dirt.

  • Step 2

    Melt butter (or oil) on medium heat in a large thick-bottomed pot and add chopped leeks.

  • Step 3

    Cook leeks in butter for 10 minutes until the leeks are softened but make sure the leeks do not brown.

  • Step 4

    Add the diced potatoes, broth, bay leaf, marjoram, thyme and a teaspoon of salt to the pot.

  • Step 5

    Increase the heat to high and bring to a simmer, then lower the heat to maintain a low simmer, and cook for 20-30 minutes, until the potatoes are cooked.

  • Step 6

    Remove and discard the bay leaf and thyme sprigs. Use an immersion blender or blender to process about a quarter to a half of the soup (if you want a chunky soup). If you want your soup smooth you can blend it all until desired consistency is reached. Remember if using a blender, do not fill to the top and remove middle plastic part of lid and cover with a dish cloth while blending to let out steam.

  • Step 7

    Add the chopped parsley, and cook a few minutes more.

  • Step 8

    Season with fresh ground pepper and more salt to taste.

Tags:

Toronto Recipes

Cooking At Home

Potato Leek Soup