Potato Leek Soup

Potato Leek Soup
Potato Leek Soup with Sourdough and wine

Potato Leek Soup is a hearty and healthy soup. Have it as a starter or as your entré. It is easy to make and very tasty. Match it with white wine or a light-to-medium soft red wine. We like a naked Chardonnay with the soup, but, of course, you can have any wine you like with this soup. Add a little sourdough bread to the lineup and you are in gourmet heaven.

Ingredients – Potato Leek Soup

  • 1.5 Lbs of Russet potatoes, remove skin and cut into half-inch cubes
  • 3 Leeks, sliced
  • 1 carrot, sliced
  • 1 celery stalk, sliced
  • 2 Tbs. olive oil
  • 2 cloves of garlic, smashed and skin removed
  • Fresh thyme sprig, if you have it in your herb garden
  • 1/2 cup of Greek Yogurt or whole milk
  • 4 cups (plus more to thin) veggie or chicken broth
  • 1 tsp. salt
  • Pepper to taste
  • A dab of sour cream or Crème Fraîche
  • Basil or Marjoram or Parsley – chopped

Instructions – Potato Leek Soup

  • In a dutch oven, sauté leeks, carrots, and celery in olive oil until soft – 5 minutes
  • Add garlic and sauté another minute
  • Add broth and potatoes, and thyme if using
  • Bring to a boil and then simmer until potatoes are soft – 25 minutes
  • Let cool and then use a blender (in batches) or a soup immersion blender to puree the soup. If using thyme, remove it before pureeing.
  • Return to the pot and mix in the Greek Yogurt or milk.
  • Taste test – add more yogurt, milk, salt, and pepper as needed.
  • Warm and serve, adding a dollop of the cream and sprinkle the herbs on top.

There are many Potato Leek Soup recipes, and this one I have adapted to my liking. Try any of these from these famous Websites.