A while back I posted that I made a creamy potato soup that my husband and daughter loved. In fact, they loved it so much that we have had it 4 times and I made a huge pot of it for my husband’s family when his aunt died a few weeks ago. Seriously, there is NOTHING better than a creamy, yummy, soup that warms you to the core. Talk about comfort food.
Originally, I was not going to share the recipe because I wanted to keep it all to myself. I know, selfish much! But, she wasn’t happy and the whole reason I began sharing what I have been cooking is to share my recipes. So, here it is:
Creamy Potato Leek Soup
What you need:
- 5 lb bag of white potatoes (peeled, washed, and sliced)
- 1-2 cups of heavy cream
- 4 whole leek bundles chopped finely (the dark green part of the leeks can be bitter and/or flavorless. I taste them before I use the dark green part)
- 2 tbs of fresh dill
- 2 sticks of butter
- Kosher salt and Black pepper
- Vegetable broth (or chicken broth is you are not a veggie)
- Emulsion Blender (or regular blender)
- In a large stew pot on medium high, melt the butter. Add the leeks and season with pepper. Sauté until clear (about 5 minutes).
- Add potatoes, salt, and dill mixing to coat the potatoes with butter. Cook for about 2-3 minutes.
- Add enough broth to just cover the potatoes (see picture above). Bring to a boil and lower heat to a simmer. Cover pot and cook until potatoes are soft (about 10 minutes).
- Blend soup but leave a few chunks as it makes for a hearty soup.
- Add cream. The more cream you add, the weaker the leek flavor will be. I usually use about 1.25 cups of cream.
- Salt and pepper to taste. Return to low heat for 3 minutes.
Serve with scallions, bacon, or cheddar cheese if you would like. We eat it here with just scallions.