How To Make Leek and Potato Soup
It’s easy to infuse French cuisine to your meals when you have this recipe for leek and potato soup. It’s a rich and creamy dish with simple flavors.
Serves:
Ingredients
- 3tbspbutter
- 2slicesbacon,chopped
- 2large leeks,white and light green part only, chopped
- 2lbsYukon gold potatoes,peeled and chopped
- 4cupschicken stock or vegetable broth
- 2bay leaves
- 4sprigsthyme,or ¾ tsp dried thyme
- freshly cracked pepper and salt
- ½cupwhite wine
- 1cupheavy cream,can substitute whole milk
- red pepper,crushed, optional
Instructions
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Melt butter in a heavy pot over medium heat. Add bacon and cook until until crisp and the fat is rendered off into the pan. Add chopped leeks and potatoes to the pan and cook until the leeks are soft.
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Stir in white wine to deglaze the pan. Add stock, bay leaves and thyme and season generously with salt and pepper.
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Simmer until the potatoes are very soft. Blend the soup with an emersion blender until creamy with just a few chunks. Remove from heat and cool slightly before adding the cream.
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Taste and season with additional salt and pepper, if needed, or a sprinkle of crushed red pepper or hot sauce, if desired.
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Soup will thicken slightly as it cools.
Nutrition
- Calories: 446.64kcal
- Fat: 26.53g
- Saturated Fat: 14.67g
- Trans Fat: 0.25g
- Monounsaturated Fat: 8.37g
- Polyunsaturated Fat: 1.88g
- Carbohydrates: 40.51g
- Fiber: 4.65g
- Sugar: 6.56g
- Protein: 10.01g
- Cholesterol: 80.79mg
- Sodium: 994.83mg
- Calcium: 90.41mg
- Potassium: 966.18mg
- Iron: 2.96mg
- Vitamin A: 250.76µg
- Vitamin C: 38.09mg
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