Potato Leek Soup

Soup is my ultimate comfort food. I try to make soup at least twice a week to have it ready for the days when I work. It is easy to pack and perfect quick lunch to have when you are in time crunch at work. Here in Alabama, our winters are short. November through February are slightly cooler months because outside of that its usually 80 degrees and above. Every time the temperature dips, I rush to make another soup recipe!

Soups are perfect on pot meal to throw in just about anything. Sweet, savory, or spicy flavors. Different textures such as pureed, creamy, chunky, or whole pieces of cooked veggies, noodles, and/or beans. Soups can be enjoyed cold or hot, and every cuisine has its own unique soups and flavors. When it comes to soups the possibilities are endless, and you never get bored.

Potato Leek Soup is quick, easy, and only made with a handful of ingredients. Once thing I love about this recipe is that it is so ridiculously simple: cleaning and chipping up the leeks it probably the most time-consuming step. This soup is so simple yet flavorful and I highly recommend you all if you have not tried it before! Because when you do try, you will definitely get hooked on it! Now let’s get to the recipe..

Serves 6

Per serving Calories 160, Fat 3g, Carbs 20g, Fiber 4g, Protein 3g

Ingredients

1 ½ tbsp kerrygold butter

1 lb uncooked leeks, cleaned, trimmed and chopped

4 cups reduced sodium vegetable broth (homemade or store brought)

½ tsp freshly ground pepper

1 lb uncooked Yukon gold potatoes, cubed

1 tsp finely chopped garlic

½ cup light sour cream

3 tbsp fresh chives, snipped

Salt to taste

Method

Instant pot

Press the sauté button on the instant pot. Once hot, add in butter. Once melts, add leeks, garlic, and sauté until translucent. Add broth, salt, pepper, cubed potatoes. Mix thoroughly, close the lid on the instant pot and seal the vent. Press the manual or pressure cook button. Set it on high setting for 7 minutes. Once the cooking is done, let the pressure release naturally and puree with immersion blender. Add spices/seasoning as needed. Stir in sour cream and garnish with chives. Serve hot or chilled. I love topping mine with fresh herbs and croutons.

Stovetop

Melt butter in a large stockpot over medium heat; add leeks, garlic, and sauté until leeks turn translucent and start to caramelize, about 10-12 minutes. Add broth, salt, pepper to the pot, increase heat to high and bring it to boil. Add potatoes and reduce heat to low, simmer partially covered until tender, approximately 25 minutes. Puree soup in pot using an immersion blender. Adjust seasoning if necessary, stir in sour cream and garnish with chives. You can enjoy this soup hot or chilled. I love topping mine with fresh herbs and croutons.

Notes –

Leeks are delicious, however require lots of work when it comes to cleaning. Leeks are notoriously sandy, so make sure you rinse the stalks very well before adding them to the soup or any food. Here is foolproof method for cleaning leeks. First, trim the dark green parts off. Then half them lengthwise, and slice them thinly, into about ¼ inch pieces. Soak them in lots of water and rinse them thoroughly.

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