Potato Leek Soup
Cozy and creamy potato leek soup with garlic, onion and herbs
Prep Time 15 minutes mins
Cook Time 1 hour hr
Total Time 1 hour hr 15 minutes mins
Course Lunch, Main Course, Soup
- 1 tbsp butter
- 3 leeks white parts only, cleaned well and chopped
- 1 onion sliced
- 4 garlic cloves minced
- 5 medium potatoes peeled and cut into chunks
- salt and pepper
- 1/2 tsp dried marjoram
- 1/2 tsp dried thyme
- 2 bay leaves
- 5 cups chicken stock
- 1/4 cup heavy cream
- sliced scallions, fried onions, fried shallots or shredded cheese for topping optional
Melt butter in stock pot over medium heat. Add the leeks, onion and garlic and a pinch of salt and cook for 10 minutes, stirring occasionally.
Add the potatoes and the chicken broth and spices and bring to a boil. Reduce to a simmer and cook until potatoes are fully tender, about 30 minutes. Remove the bay leaves.
Use a hand held blender to blend the mixture until smooth. If you don't have a hand held blender you can use the regular blender, just let the mixture cool down first or it will splatter all over when you blend it due to the steam.
Stir in the cream, and taste and adjust the seasoning. Serve warm topped with your desired toppings.
Keyword Lunch, Main Dish, Soup