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.