Leek & Potato Soup

I received a container of leek grass blades to grow one summer from Grandma and had an abundance of leeks to deal with in the fall. Viewed a few leek soup recipes online, and came up with this one myself. Very flavorful and satisfying. A great comfort soup.

Leek & Potato Soup

Very flavorful and filling soup. Top with a few bacon bits and shredded cheese of your choice for added yumminess.

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Course Soup

Equipment

• Immersion (hand) blender

Ingredients

  

• 2 large leeks or 3-4 small ones (remove most of the green tops or you'll end up with green soup)
• 2 lbs golden potatoes, washed & unpeeled or any potatoes you have on hand
• 1 large onion, chopped
• 3-4 cloves minced garlic
• 5-6 cups chicken broth or 5-6 cups water + 4 Tbsp chicken bouillon
• 2 bay leaves
• 1 tsp thyme or couple of fresh thyme sprigs
• 1 small shake ground cloves
• 1-2 cups whole milk
• 6 tbsp flour mixed with 1/2 cup milk for thickener
• salt & white pepper to taste
• 1 small bunch fresh parsley, chopped
• 5-8 fresh sprigs chives, chopped
• bacon bits & shredded cheese optional

Instructions

 

• Clean and slice leeks lengthwise.
  
• Chop sliced leeks into 1/2 inch pieces
  
• Wash and dice potatoes into cubes.
  
• Put leeks, potatoes, onions, garlic, chicken broth, bay leaves, thyme, and cloves in a soup pot. Bring to a boil and then let simmer until all vegetables are tender, about 20-30 minutes.
• Using an immersion blender, carefully (can "hot splash" back up at you) mix the soup until all large pieces of veggies have been blended and broth is smooth.
• Add the whole milk and let simmer over medium heat until hot.
• While the soup is heating again, use a ball blender to mix 1/2 cup of milk with the flour in a lidded container. When the soup has reheated, stir in the milk/flour mixture and keep stirring until thickened.
• Add chopped parsley and/or chives, reduce heat, then serve. Top with bacon and shredded cheese of your choice (optional).