This leek and potato soup is one of Susie's favorite recipes to use her homegrown leeks and potatoes, and is super easy and forgiving. Feel free to make it your own—use more leeks, less butter, or less cream to adapt the recipe to your own taste. It's also delicious with toppings like bacon, cheese, chives, and sour cream!
Ingredients
- 1 stick of salted butter (save 2 tablespoons for finish)
- 2 large or 4 small leeks
- 4-6 medium size Yukon Gold potatoes, washed, peeled, and diced
- 2 16 oz cans chicken stock (more if needed)
- 1-2 teaspoons chicken bouillon or salt to taste
- 1 cup heavy cream
- Salt and pepper to taste
Directions
Step 1
Using only the white and light green portion of the leeks, halve them long ways and slice them across into about 1/8 inch pieces. Wash them thoroughly after they are sliced because soil tends to hide between the leaves.
Step 2
Set aside 2 tablespoons of butter. Melt the rest in a large pot and sauté the leeks along with a small pinch of salt until they have wilted down. Add diced potatoes and chicken stock. Bring to a boil.
Step 3
You can add a little chicken bouillon in place of more salt, or just add salt to taste. Cook until tender and allow the broth to reduce a small amount.
Step 4
Use an immersion blender to blend soup to a creamy consistency. Add cream and 2 tablespoons of butter.
Step 5
If the soup is too thick, add more stock or water to your preferred consistency. Garnish with your desired toppings and enjoy!
