Do you enjoy soup?
What about Potato Leek Soup?
Perfect for a Cold Day | Potato Leek Soup
- 4-5 large Idaho potatoes peeled and chopped
- 3-4 medium leeks only use the while and pale green parts
- 2 tbs olive oil
- 1/2 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
- 1/2 cup heavy cream
- In a medium pot, heat up the oil on medium heat.
- Chop the leeks into small chunks and add it to the pot. Saute for about five minutes, stirring frequently.
- Add the white wine and saute for a couple of minutes.
- 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.
- Cover but leave a crack for the steam to escape. Cook until the potatoes are done on medium to medium low heat.
- 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.)
- Add the heavy cream and finely chopped green onions. Cook for another two-three minutes and serve.
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!
Author, Will Cook For Smiles
Food Contributor, Live Laugh Rowe
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