Potato Leek Soup | Perfect for a Cold Winter Day

Do you enjoy soup?
What about Potato Leek Soup?

Happy Holidays to all Live Laugh Rowe readers!  It’s that time for my visit again. I am always happy to be here, sharing my recipes with you.  Have you had colder weather?  If so, I have a treat for you…
Today, I will be sharing something new to me. This was the first time that I made Potato Leek Soup. I tried it once at this fancy restaurant and I wanted more ever since. I decided to make it myself so I read quite a bit of different recipes out there. Finally, I came up with my own Potato Leek Soup recipe. I hope you guys enjoy it as much as we did. My husband and the little man really liked it too, so it’s family approved!  This is a perfect dish to warm up to on a cold winter day!  Enjoy!

Potato Leek Soup

Perfect for a Cold Day | Potato Leek Soup
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Ingredients
  • 4-5 large Idaho potatoes, peeled and chopped
  • 3-4 medium leeks (only use the while and pale green parts)
  • 2 tbs olive oil
  • ½ cup of dry white wine
  • 2-3 cups of vegetable stock (enough to cover the potatoes in the pot)
  • 1 bay leaf
  • 4 medium, fresh sage leaves
  • salt, fresh cracked black pepper
  • 2 tbs chopped green onion
  • ½ cup heavy cream
Instructions
  1. Directions:
  2. In a medium pot, heat up the oil on medium heat.
  3. Chop the leeks into small chunks and add it to the pot. Saute for about five minutes, stirring frequently.
  4. Add the white wine and saute for a couple of minutes.
  5. Add the potatoes and vegetable stock. The stock should be enough to just cover the potatoes. Add a little more if needed. Add bay leaf, chopped sage leaves, salt and fresh cracked black pepper and stir well.
  6. Cover but leave a crack for the steam to escape. Cook until the potatoes are done on medium to medium low heat.
  7. Once the potatoes are done, use an immersion blender to puree about half of the potatoes. (I like soup to be a little chunky but if you don't, feel free to puree all of the soup. You can also transfer the potato leek soup into a standing blender to puree.)
  8. Add the heavy cream and finely chopped green onions. Cook for another two-three minutes and serve.
Serving size: Makes 2 large bowls (or 4 cups)

Potato Leek Soup

Potato Leek Soup
Do you have a favorite soup?  I’d love to know what it is.  Leave me a comment.
I don’t know about you, but I’m off to enjoy a bowl of soup!
Stay Warm!
 Let’s stay in touch!

 

Comments

  1. says

    Mmmm! I usually avoid the soup and skip to the second course, but this looks delicious – great soup for an empty belly and comfort for the soul!

    • says

      Well said!! Thanks so much for stopping by… Lyuba sure knows how to make you feel hungry :) Have a fabulous weekend. Merry Christmas!

  2. Sandra L. says

    I love, love Potato Leek Soup. When I was growing up, it was tradition the first snow, Dad made Potato Leek Soup. It was divine on a cold snowy day with a nice crusty bread. Now this was the only day of the year Dad cooked…he was not a kitchen man as was most back in the early ’50’s. But I cherish the memory. While the soup was cooking he would cook some bacon till nice and crisp and garnish it with that.

    Wow..my fav soup. I really love soup and can only say the only soup I won’t eat is Split Pea, yuk! Must try your recipe.

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