Potato leek soup is creamy when blended, so cream is not necessary. This soup is wonderful both hot and cold. My preference is hot. The thought of cold soup is a new thing to me, so I need time to adjust 🙂 Kind of like overnight oats, but that’s for another post!
Your choice of vegetables, I toss in what I have on hand at the time of making. Celery can be added and other vegetables in small portions. Bay leaf and carrot is optional, I add these for flavor and a little more nutritional value.
Potato: The recipe calls for 1.5 to 1.75 pounds of potato. If you want a thicker/creamier soup consistency, lean more towards the 1.75 pounds. I like my soup on the lighter side, so 1.5 to 1.6 pounds is my go-to.
Leek: Two to three leeks can be used based on size. I only use the white part and the light green part of leek, however, a stalk/leaf can also be washed and added to flavor soup and removed later. After slicing leek in half lengthwise, it should be washed well beneath running water to remove dirt.
Sweet Pepper: Any color, red, yellow, orange, or green.
Salt: Start with 1.5 teaspoons. Taste test soup during the last 5 minutes of cooking and add more salt little by little if needed.
Right before serving I sometimes add about 2 teaspoons of freshly squeezed lemon juice as well.
How To Make Potato Leek Soup
Description
Potato soup made with simple ingredients, leeks, potatoes, carrot, sweet pepper, and seasonings/spices.
Ingredients
Instructions
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Wash and slice leeks. Chop potatoes and carrot. Mince rosemary and garlic.
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Place olive oil in pan with leeks, sweet pepper, and sauté for three minutes over medium low heat until limp. Add carrot, and sauté for another minute before adding garlic, rosemary, black pepper, and salt.
I recommend heating a pot of the 4 1/2 cup water while sauteing the leek, unless you're using the same pot. -
Add the sautéed leek, sweet pepper, and carrot mix to the pot of boiling water. Stir in the rest of ingredients and seasonings (potatoes, bay leaf, thyme, black pepper, salt, ginger, Italian seasoning) to the pot.
Turn the stove temperature to low and allow soup to cook for 25 minutes. Potatoes should be tender. Taste soup and add more salt based on preference.
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Turn off heat and leave to cool for about 20-30 minutes. As the soup sits, the flavor continues to develop.
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Remove the thyme sticks, bay leaf, and the green leek stalk (if used). Use an immersion blender or a standing blender to blend soup until smooth.
If using a standing blender, wait until soup is cooled!
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Optional - Add two teaspoons of freshly squeezed lemon juice before serving, and garnish with parsley if you would like.
