Potato Leek Soup
A delicious way to use up leftover potatoes!
Introduction
Heading into hardy soup season – kicking it off by using up leftover potatoes from the holidays!
Ingredients
- 1 large leek
- 1/2 white onion
- 6-7 white potatoes
- 2 tbsp butter
- 1 tsp vegetable bouillon
- 5-6 garlic cloves
- 1 tbsp olive oil
- Fresh thyme
- Salt and pepper
- 4 cups vegetable stock
- 1/2 cup heavy cream
✖️Start by cleaning and chopping your leeks. They often have a lot of dirt in-between them so make sure you rinse them well. Cut off the darker green part and the root – we only use the white part. Dice them up. Size doesn’t really matter as they will get blended at the end anyways
✖️Begin by sautéing your leeks (approx 1 1/2 cups) on medium low heat in 1 tbsp olive oil and 2 tbsp butter. Add in 1/2 cup white onion and 5 cloves of garlic – let them sweat. You want everything to turn translucent, not browned. Add in 1 tbsp thyme – let this cook around 5-6 mins
✖️Peel and quarter potatoes. Add to your pot and stir around. Let cook 5 mins
Add-in
- 4 cups vegetable stock
- 3 cups water
- Salt and pepper
✖️Turn up heat to a low boil (medium) until the potatoes become soft – around 15 mins. Take off heat. Let the soup cool and little and give it a taste – if you need more flavour you can always add in veggie bouillon, more herbs or salt and pepper. If the soup is too powerful, you can add in more water
✖️Using either a vitamix or an immersion blender, start blending the soup. Slowly add in 1/2 cup heavy cream. Be careful not to over mix as you don’t want the potatoes to go super starchy
Ready to serve. You can top your soup with chives, or bacon bites if you have them handy. Super flavourful and easy peasy!
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