A creamy and thick Potato Leek Soup recipe that is full of flavor. It starts with leeks, garlic and yukon gold potatoes and finishes with cream, sour cream, and parmesan cheese.
sour cream thinned with milk or cream until it is drizzle consistency
Instructions
Start with your pot over medium heat and melt the butter. Add the sliced leeks and saute while stirring occasionally until they are wilted, about 5 minutes.
3 tablespoon butter, 3 cups leeks
Add the garlic and saute another 2 minutes.
3 garlic cloves
Stir in the season salt, pepper, dried basil, bay leaves, chicken base and chopped potatoes.
3 lbs Yukon Gold potatoes, 2 teaspoon chicken base, 2 bay leaves, 1 ¼ teaspoon season salt, ½ teaspoon black pepper, 1 teaspoon dried basil
Pour in the chicken broth and water. Increase the heat to medium high and simmer for 20 minutes. If it starts to boil turn the heat back to medium.
32 oz chicken broth, 1 cup water
Once the potatoes are fork tender lower the heat back to low. Remove the bay leaves and discard.
This next part is completely up to personal preference.... do you want your soup silky, chunky, semi chunky?SILKY : with a slotted spoon remove as much of the potatoes and leeks as you can. Place in a blender or food processor, add enough liquid from the soup so the solids will process smooth. Add back to the soup and stir to combine.If you have an immersion blender you can process it smooth right in the pot.SEMI-CHUNKY : Using a hand held potato masher smash the potatoes so they are smaller pieces. Stir the soup to combine. (this method is pictured above)CHUNKY : With a wooden spoon lightly smash a few of the potatoes right in the pot and then stir the mash into the soup.
Finish by stirring in the cream, sour cream, and the parmesan cheese. Once it is all melted and incorporated it is ready!
1 cup heavy whipping cream, ½ cup sour cream, 1 cup shredded parmesan cheese
Let cool for 5 minutes, taste for seasoning, and serve!
Notes
LEEKS: Leeks can be very sandy and dirty. To prepare, trim the root end and the dark green stems and discard. Split the remaining white and light green part of the leek in half lengthwise and run under water splitting the layers open with your fingers. REHEATING: This Potato Leek Soup will thicken in the fridge. So when you are reheating you may need to add a little milk or broth to reconstitute the soup.