Velvety Leek & Potato Soup

Leek & Potato Soup is one of the most comforting soups for me. It’s velvety, warming & leaves me feeling really cozy.

Oh – and it’s SO simple!

With only 7 ingredients this Leek & Potato Soup it’s extremely affordable and it’s great in teaching folks how to build flavor.

As with all Connected Chef recipes, let your kitchen and instincts guide you as you cook. The ingredient amount below are used as a starting off point; taste as you go and re season as needed!

This recipe utilizes the One Pot Meal – Flavor Building Method.

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Potato Leek Soup
Print Recipe
Potato & Leek Soup is one of the most comforting soups for me. It's velvety, warming & leaves me feeling really cozy. Oh - and it's SO simple! With only 7 ingredients it's extremely affordable and it's great in teaching folks how to build flavor. As with all Connected Chef recipes, let your kitchen and instincts guide you as you cook. The ingredient amount below are used as a starting off point; taste as you go and re season as needed!
Servings Prep Time
4 people 10 minutes
Cook Time
40 minutes
Servings Prep Time
4 people 10 minutes
Cook Time
40 minutes
Potato Leek Soup
Print Recipe
Potato & Leek Soup is one of the most comforting soups for me. It's velvety, warming & leaves me feeling really cozy. Oh - and it's SO simple! With only 7 ingredients it's extremely affordable and it's great in teaching folks how to build flavor. As with all Connected Chef recipes, let your kitchen and instincts guide you as you cook. The ingredient amount below are used as a starting off point; taste as you go and re season as needed!
Servings Prep Time
4 people 10 minutes
Cook Time
40 minutes
Servings Prep Time
4 people 10 minutes
Cook Time
40 minutes
Ingredients
Servings: people
Instructions
  1. Clean and chop leaks and potatoes. There is no need to peel the potatoes if you have ones with thin skin.
  2. Chop garlic & pull thyme leaves
  3. In a large stock pot, warm 2T butter and 1/4 olive oil together.
  4. Add leeks & garlic and season with salt & pepper. Cook until soft and slightly browned. About 10 minutes.
  5. Add potatoes & thyme and season again with more salt & pepper. Saute everything together for another 10 minutes until very soft and browned. Most of your cooking of the soup will be at this stage. Sauteing the ingredients together in this way will build and deepen flavor.
  6. Add vegetable stock and finish cooking potatoes until falling apart soft. Season again with salt & pepper and taste.
  7. Add 1 cup milk and 2 T butter and cook for 5 minutes.
  8. Blend in a blender or with a stick (immersion) blender. Give the soup a final taste and season if necessary. Enjoy!
Recipe Notes

Be sure to season at every step and taste as you go!

Because this recipe has potato and dairy, it will absorb the salt more readily and require a bit more salt than other soups.

Choosing your potato: Yukon Gold potatoes have great flavor, which is why I've selected them for this recipe. However, DO NOT go crazy searching for them if they're not right in front of you at the market. You can choose any thin skinned potato and it will work well.

I recommend not getting thick skinned potatoes for two reasons.

1) The are not as flavorful

2) You'll have the extra step of peeling them

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