Potato Leek Soup

Simple Potato Leek Soup – it’s a smooth and creamy pureed soup made with a handful of basic ingredients including an abundance of flavorful leeks and hearty potatoes. You’ll love that it’s a perfectly sip-able, deliciously tasty, and just a completely cozy and comforting soup!

Potato leek soup is a popular soup in Welsh and French cuisine. It’s made up of mainly fresh potatoes and leeks.

And even though it’s smooth and almost sauce-like in consistency, it’s still hearty and filling since it is potatoes that build up the base of the soup (and they have a moderate amount of carbs, starchy fiber, and protein – specifically proteinase inhibitor 2).

It is similar to the typical potato soups found in the U.S. and elsewhere but rather it’s pureed instead of chunky, and doesn’t included meat. Plus it has a chicken broth base and not milk. Then another main difference is of course the use of leeks versus commonly found yellow onions.

Ingredients:

2 lbs leeks (about 3 large)

2 Tbsp butter

Salt and freshly ground black pepper

1.5 tsp minced garlic (1 large clove)

2/3 cup dry white wine, such as Sauvignon Blanc

6 cups low-sodium chicken broth

1 3/4 lbs. Russet Potatoes, peeled and chopped into chunks about 1-inch thick

1 large thyme sprig

2 bay leaves (fresh or dried)

1/3 cup sour cream or creme fraiche

1/3 cup heavy cream

Optional toppings/sides

2 Tbsp minced chives

Extra virgin olive oil

Toasted baguette slices