Warm and Comforting Potato Leek Soup
This Potato Leek Soup brings back childhood memories. I remember my German Mutti stirring a pot of potato soup, and how warm and comforting it tastes. Nowadays, I've updated the recipe with some white wine to kick up the flavor, and a little bit of heavy cream for silkiness. This soup is perfect on a cold fall or winter day.
Servings 6
Ingredients
- 1 leek thinly sliced
- 1 small onion finely diced
- 2 cloves garlic minced
- 2 teaspoons thyme
- 6 potatoes scrubbed and thinly sliced
- 4 cups chicken stock
- 1/2 cup white wine Optional
- 1/2 cup heavy cream
- 1/4 cup Parmesan cheese
- Salt and pepper to taste
Instructions
- In a Dutch oven, melt butter with olive oil on medium heat. Add leeks and onions. Stir until onions are translucent and starting to brown.
- Add garlic and continue to stir for 1 minute.
- Add thyme and potatoes and stir until evenly mixed.
- Pour stock over the mixture until vegetables are covered. Add wine, if desired. Cover and increase heat to maximum until boiling.
- Reduce heat to medium and let simmer, covered, until potatoes are tender, about 20-25 minutes.
- Reduce heat to medium-low and mash about half (or more) of the potatoes using a potato masher or immersion blender, until desired texture is reached. You can purée the soup, in batches, in a blender if you prefer a creamier texture.
- Add cream, Parmesan, salt and pepper and stir. Simmer for another 15 minutes before serving.