Potato Leek Soup

Name: Potato Leek Soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Ingredients: 10 large white potatoes, peeled and cubed; 2 large leek, white & light green parts, cleaned and sliced; 2 garlic cloves, minced; 1 small carrot, finely diced; 1 large shallot, minced; 1 tsp celery salt; 1 tsp kosher salt; 1/2 tsp freshly ground black pepper; 2 tbsp olive oil; 4 cups chicken or vegetable broth; 1/2 cup dry white wine; 1/3 cup heavy cream; chives, for garish (optional)

by Caper and Olive

4 Servings

50 min

As the days turn chillier and the nights come in a little too early, we turn our focus to more comfort foods (at least I do!). I have been making Potato Leek Soup for years but finally decided to write the recipe and I am glad I did! This soup hits all the right notes for a quick lunch or light dinner with a piece of toasted garlic bread.. I don't think it gets better than that!

So, the secret ingredient in this recipe is celery salt. I know it is not something we use often. If we take it out of our spice cabinet three times a year it is a lot, but the flavor that it gives this soup is like no other. It is totally worth going out to the store and grabbing this spice to have in your cabinet.

I hope you get a chance to try this recipe this Fall and Winter season!

Potato Leek Soup

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Recipe details

Yield 4 Servings
Time spent: Prep time: 15 Minutes Cook time: 35 Minutes Total time: 50 min

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Ingredients

10 large white potatoes, peeled and cubed
2 large leek, white & light green parts, cleaned and sliced
2 garlic cloves, minced
1 small carrot, finely diced
1 large shallot, minced
1 tsp celery salt
1 tsp kosher salt
1/2 tsp freshly ground black pepper
2 tbsp olive oil
4 cups chicken or vegetable broth
1/2 cup dry white wine
1/3 cup heavy cream
chives, for garish (optional)

Instructions

In a large stockpot, heat olive oil over medium-high heat. Add the potatoes and cook until softened, about 8-10 minuets, stirring occasionally.
Add in the leek, garlic, carrot and shallot and stir to combine. Cook for 2-3 minutes until the leak and carrots have softened and the garlic and shallots are fragment. Season with celery salt, kosher salt and the freshly ground black pepper. Stir to combine.
Add in the white wine to deglaze the pot and stir to combine, scraping any bits from the bottom of the pan. Let simmer and give the potato mixture time to absorb the white wine.
Add in the stock and bring to a boil then reduce the heat to a simmer. Cover and let cook, stirring occasionally for 20 minutes.
If you have an emulsion blender, this would be the best to use for this soup because you can control the chunkiness or smoothness to your liking. If you don’t have an emulsion blender, go ahead and ladle about 1 1/2 cups of the soup into a blender and blend until smooth. Add the blended soup back into the stockpot and stir to combine
Add in the heavy cream and stir to even distribute. Heat through and serve with chopped chives, if using.

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Potato Leek Soup

Potato Leek Soup

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