Snow Day = Soup Day!!
After some late and early dismissal days from school we finally had our first official snow day! The kids were excited to play in the snow and I was looking forward to making a steaming hot pot of soup!
Soup is one of my favorite foods to make and eat, and I can’t believe I only have a handful of soups posted – my apologies – there will be more to come, I promise! I am of the thinking that soup is a meal – served with some warm crusty bread and maybe a nice fresh salad – it makes me a happy girl!
Potato Leek soup is perfect for a cold snow day. It’s warm and comforting and hearty and steamy…mmm I like my potato leek soup chunky and creamy, with just a little bit of tanginess from some buttermilk. Stay warm friends – eat soup!
Potato Leek Soup Step-by-Step:
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Thank you for spending some time in the cloud with me!
I hope you like the recipe ( : Tina
Potato Leek Soup
- 6 cups sliced leeks (about 4-5 medium sized)
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 7 (about 3 pounds) cups gold potatoes peeled and diced
- 1 bay leaf
- 2-3 sprigs fresh thyme (or 1 teaspoon dried thyme)
- 5 (40-ounces) cups low-sodium chicken broth (you can use vegetable broth)
- 1/4 - 1/2 cup heavy cream
- 1/4 - 1/2 cup buttermilk Can use all heavy cream
- fresh chives
- drizzle of olive oil
- Trim the dark green and root end of the leeks.
- Slice the white and light green parts of the leeks into 1/4 inch rounds and slice in half or quarters if large.
- Rinse and drain leeks (see notes). Add oil and butter to a 6-quart pot over medium heat.
- Add the leeks, salt and pepper to pot and sauté for about 8 minutes.
- Add the potatoes, bay leaf, thyme (see notes) and broth. Bring to simmer over medium high heat.
- Reduce heat and maintain low simmer for about 20-30 minutes or until potatoes are tender.
- Remove about 4 cups of the soup and puree in blender in 2 cup batches. Could alternatively use an immersion blender right in the pot. (Make sure when blending hot items to only fill the jar of the blender 1/2 way.)
- Make sure to hold the lid on the blender with a kitchen towel as the lid sometimes wants to pop off when blending hot items.
- Return the puree to the soup pot and stir in the cream and buttermilk.
- Bring back to a very low simmer and serve when ready.
- Can be made a few days in advance, just reheat gently and don't boil. Can also be frozen.
- To Rinse Leeks: I fill up my salad spinner with water and swish them around and then drain and spin them dry.
- Fresh Thyme Tips: I toss the thyme sprigs in whole and remove the stems at the end of cooking - sometimes I tie the sprigs together with cooking string to make easier to remove.