Potato Leek Soup
I love the mellow onion flavor that leeks provide, and when my 9-5 was having a soup potluck this soup became a clear winner in my mind. This is a nice creamy soup and adding in the crispy leeks and potatoes at the end for a bit of texture made this soup a clear winner.
Ingredients
3 lbs of yukon gold potatoes | Divided
3 tablespoons of butter
2 large leeks, halved and sliced | Divided
4 garlic cloves smashed
6 cups of vegetable stock
1 cup of heavy cream
2 tablespoons of The Fool seasoning
2 tablespoons of Death seasoning
1 teaspoon of The Hermit seasoning
a dash of lemon juice
Instructions
Prepare the stock
If using our stock recipe you will want to start the stock 3-4 hours before cooking this soup.
Boil the potatoes
In a large stockpot bring 12-14 cups of salted water to a boil.
Boil the potatoes for 10-12 minutes until soft. Set aside a few potatoes to be used as garnish.
Drain the potatoes and set aside for later.
Saute the ingredients
In the same stock pot used for the potatoes, melt the butter over medium-high heat until just before browning stage, add in the leeks and saute for 8-10 minutes, if the leeks start to brown reduce the heat to prevent burning.
Add in the smashed garlic, veggie stock, thyme, potatoes, and spices to the stock pot and bring the soup to a boil, reduce heat and simmer for 3-5 minutes so the ingredients can get to know each other.
Blend the soup
Using an stick blender or traditional blender, blend the soup to a smooth consistency, optionally strain soup through a fine mesh sieve.
Return the soup to the pot
Add in the heavy cream and mix until thoroughly combined.
Garnish and Serve
If serving right away, heat the soup over medium-high heat until desired temperature is reached. Otherwise
While the soup is heating up, dice the potatoes into 1/4” pieces and saute the potatoes and leeks over medium-high heat, until crispy. Top the soup with the garnish right before serving.
