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Rustic Potato Leek Soup

Rustic Potato Leek Soup
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A warmly satisfying and easy to make soup with only 6 ingredients. Perfect comfort food with chunky potatoes and tender leeks in creamy broth.

Ingredients

Scale
  • 1 stick butter (8 tablespoons)
  • 3 leeks, halved and sliced (white and light green parts only)
  • 3 cloves garlic, minced
  • 6 cups chicken stock
  • 6 russet potatoes, halved and sliced with skins on
  • 1 cup half & half
  • Salt and pepper to taste
  • Freshly cracked pepper for garnish
  • Green onions, sliced for garnish

Instructions

  1. Cut off the dark green leaves of leeks, keeping only white and light green sections (about 3 cups sliced). Slice each leek in half lengthwise, then cut into semi-circles. Place in bowl of cool water, swish to release sand, then lift out and drain in colander.
  2. Cut unpeeled potatoes in half lengthwise, then slice each half into 1/4 inch thick pieces.
  3. Melt 1 stick of butter over medium-low heat in large stock pot.
  4. Add leeks to butter and cook for 8-10 minutes, stirring often, until very soft and translucent.
  5. Add minced garlic and cook for 1 minute, stirring constantly.
  6. Pour in chicken stock and add sliced potatoes. Liquid should come about three-quarters up the sides of potatoes.
  7. Increase heat to medium and bring to boil, then reduce to gentle simmer. Cook for 20 minutes until potatoes are fork-tender and soup naturally thickens.
  8. Remove from heat. Stir in 1 cup half & half until fully combined. Soup will continue to thicken as it cools.
  9. Season with salt and pepper to taste (start with 1/2 teaspoon salt). Serve immediately, garnishing each bowl with freshly cracked pepper and sliced green onions.

Notes

  • Use russet potatoes for best natural thickening. Their high starch content creates creamy texture without pureeing.
  • Clean leeks thoroughly by swishing in water to remove hidden sand between layers. You should have about 3 cups sliced leeks.
  • Substitute heavy cream for thicker soup or whole milk for lighter version.
  • Soup thickens considerably when refrigerated. Add extra stock or milk when reheating.
  • Can freeze soup base without half & half for up to 3 months. Add fresh dairy when reheating.
  • Use good quality or homemade chicken stock for best flavor. Vegetable stock works for vegetarian version.

Nutrition

Find it online: https://www.benefitiany.com/easy-rustic-potato-leek-soup-recipe/