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Hearty Potato Leek Soup

This delicious potato leek soup recipe is sure to fill hungry bellies and stock your freezer full of garden goodness all winter long.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 Quarts
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs sliced leeks see note 1 below
  • 5lbs lbs peeled diced potatoes Yukon Gold gives a nice creamy texture, but any variety will work. See note 2 and 3 below
  • 5 cloves garlic minced
  • 6 stalks celery sliced
  • 1 bunch fresh thyme or sub 1 TBLS dried thyme
  • 1 bunch fresh sage or sub 1 TBLS dried sage
  • 2 bay leaves
  • 2 quarts chicken bone broth this is an extra thick recipe to save on freezer space. You can add more broth if you like a thinner consistency.
  • 1 TBLS salt you can add more later to adjust to personal taste
  • 1 tsp black pepper or add to taste
  • 1/4 cup olive oil extra virgin or use butter if you prefer
  • parsley for garnish optional
  • heavy cream or coconut milk to taste optional see note 4 below

Equipment

  • Immersion blender or regular blender
  • kitchen twine

Method
 

  1. In a large pot, heat olive oil and sauté leeks and celery for 10 minutes on medium heat, stirring occasionally. Then, add minced garlic and stir for an additional 30 seconds.
  2. Add chicken broth and diced potatoes to pot and give it a good stir. Then, turn up heat and bring to a boil. Bundle fresh herbs together and tie with kitchen twine.
  3. Add bay leaves, bundled fresh herbs, salt, and pepper. Reduce heat to low and let simmer for 20-30 mins or until potatoes are tender.
  4. Remove bay leaves, and herb bundle. Add heavy cream or coconut milk to your liking if using, then puree until smooth and creamy using an immersion blender.
  5. Garnish will fresh herbs and enjoy!

Notes

  1. To learn how to properly wash, cut, and trim leeks click HERE
  2. Peeling your potatoes will give a smoother look to your soup. Sometimes I opt to keep the peels on to save myself some time. However, you will see the bits of peel in your soup.
  3. I find it helpful to add my diced potatoes to a bowl of cold water as I'm prepping to prevent browning.
  4. Adding heavy cream or coconut milk (for dairy free) will add a nice rich, creamy consistency to your soup.  However this is optional and still delicious without it. If you are freezing this recipe, I would opt to add the heavy cream or coconut milk later when you go to cook it.