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You are here: Home / Recipes / Potato Leek Soup Recipe

February 5, 2018 By Torie Foote Leave a Comment

Potato Leek Soup Recipe

Title

Potato-Leek Soup

Author

Torie Foote

Recipe Type

Soup

Cuisine

American

Summary

Hardy creamy soup -great for rainy or snowy days.

Ingredients

  • 5 Leeks (white & green parts only) roughly chopped
  • 3 lbs. Yukon Gold potatoes, peeled and roughly chopped
  • 6 cups rich chicken stock
  • 1 cup heavy cream
  • 3 tbsp. butter
  • 3 large garlic cloves, peeled and pressed
  • 2 bay leaves
  • 1-2 sprigs fresh thyme
  • 1 tsp salt
  • 1/4 tsp ground pepper
  • 1/8 tsp ground nutmeg

Directions

In large stock pot,melt butter and add leeks, along with garlic. Cook on medium heat just until soft; immediately add to stockpot potatoes and chicken stock. Lastly, add bay leaves, thyme, salt, pepper and nutmeg. Bring to a boil then reduce heat to medium and simmer, covered, until potatoes are fork tender. Remove herbs and blend until very smooth with either a handheld immersion blender or process in batches through food processor or upright blender. Once blended (add back to stock pot and add cream and stir. Remove from heat and serve immediately.

Prep Time

15 mins

Cook Time

30 mins

Serves

4-5 servings

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About Footehills Farm

Thom and Torie Foote founded Footehills Farm because they wanted to eat better, live better, and find new dimensions of flavor within permaculture practice. Footehills Farm is a “sell and sustain” operation; Thom and Torie only sell plants they're willing to eat themselves, and they are pretty picky! Read More…

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