Creamy Potato Leek Soup
A hearty and nutritious creamy potato leek soup that can easily be a one pot meal. Loaded with wholesome on hand ingredients makes this comfort food an instant hit.
Servings: 6
Equipment
- Stockpot with steamer and lid
- High power blender for pureeing ( I use Vitamix)
- Cutting Board
- Knife
Ingredients
- 2 butter
- 2-3 large leeks chopped
- 1 Onion Chopped
- 8 4 red + 4 yellow unpeeled and chopped
- 1 carton bone broth
- 1 cup half & half
- 1 cup Shredded Chedder Cheese
- 1/2 tsp ground nutmeg
- 1 tsp marjoram
- 1 tsp thyme
- 1 tsp Basil
- 1 tsp Garlic Powder
Toppings
- Crumpled up cooked bacon
- Shredded Cheese
- Chopped green Onions
- Parsley
Add on Ingredients
- Cooked Corn
- Broccoli
- Asparagus
- Spinach
Instructions
- How to Make Potato Leek Soup:
- Chop up the onions, leeks, celery and potatoes. Separate the potatoes into 2 bowls.
- Place 4 chopped up potatoes (I used reds) with the chopped up celery in a steamer basket over pot with water filled half way. Steam the vegetables for 10-15 minutes until fork tender. When done, transfer to a bowl and set aside.
- Empty the pot of the water. Melt a generous spoonful of butter in bottom of pot.
- Place the chopped up onions and leeks in pot and slow simmer for about 10 minutes until they are translucent.
- Add the remaining 4 chopped potatoes ( I used yellows) here and the 4 cups of bone broth. Simmer for about 20 minutes or until everything is fork tender.
- Transfer stockpot ingredients into a blender and puree until smooth. Then transfer the blended ingredients back into the stockpot.
- Add back in the cooled potato chunks and celery. Also, add in cream, shredded cheese, and seasonings.
- Garnish the soup with additional shredded cheese, chopped green onions, bacon bits and some dried parsley.
- Enjoy!