Leek and potato soup is one of my favorites. It’s thick, creamy, and hearty, perfect for that cold winter day or just when you’re in need of some comfort food. I had made Irish Soda Bread for St. Patrick’s Day and thought of no better accompaniment than this delicious soup.
Leek and Potato Soup
- 2 TBSP butter
- 5 large leeks
- 1 medium onion
- 3 medium potatoes
- 3 3/4 cups low sodium chicken stock
- 1 1/4 cups half and half
- 1 tsp parsley (optional)
Clean your produce, then peel, and dice your potatoes and slice the leeks and onions (I will typically rinse the leeks before and after I slice them just to ensure I got ALL the dirt off). In a large saucepan, melt the butter then add the leeks, onions, and potatoes, stirring to coat in the butter. Season with salt and pepper and then cover. Let the vegetables sweat over low heat for 5 minutes.
Next, add the stock and bring to a simmer. Cover and let simmer for 20 minutes. Once all the vegetables are softened, remove from heat and use an immersion blender to blend the soup until creamy and all the chunks have been blended.
Reheat the soup on low heat. Add the cream and season with salt and pepper to taste. Serve with some hearty bread and sprinkle with parsley.