Creamy Leek and Potato Soup
A creamy soup is always welcome in my kitchen. I am an absolute fan of leeks and had decided to make an easy and delicious leek and potato soup. A gluten free, creamy option for lunch that is ready quickly and without a fuss!
In this recipe, I used homemade beef bone, but if you would prefer to make this a vegetarian soup, feel free to use vegetable broth instead. One of the key supporting roles in this soup goes out to a spice: thyme. Make sure to add some thyme as you sautee the leeks, so the soup gets another depth of flavor.
To make the soup creamy, it is necessary to blend up the vegetables once they have cooked through. I used a hand blender for this, but you can also use a normal blender - just make sure to add enough liquid with the veggies so they can blend completely and you aren't left with undesirable chunks of greens (which shouldn't really happen as the leeks and potatoes will be very soft once they cook through).
Lastly, the secret agent that will take the creaminess of this soup from smooth to decadent: heavy whipping cream. Yes, the same cream you'd use to whip up some whipped cream to top your ice cream or chocolate lava cake. Make sure to add this at the very end of cooking, and let it cook for only a minute or two and then take the soup off the heat. If you love creamy soups, you'll love this one!
If you make this soup, or any of my other recipes, I'd love to see you take a photo and share it on social media using the hashtag #cuisineshobaine so I can see it!
400 gr leeks
200 gr potatoes
1 clove of garlic
1 liter bone broth
50 mL heavy cream
salt, pepper, thyme
1. Wash the leeks and chop into smaller pieces. Sautee it in the pot with some butter, and chopped garlic on low to medium heat, making sure the garlic doesn't burn. Add salt, pepper and thyme.
2. After around five minutes, when the leeks have gotten a bit glossy and softened, add the bone broth. I used beef broth, but if you're vegetarian you can use vegetable broth instead.
3. Peel and chop the potatoes into small cubes and add to soup. Bring to boil and let simmer until the potatoes get tender.
4. After the potatoes have cooked through, take the pot off the flame. Using a hand blender, blend all of the vegetables until you get a creamy and thick soup.
5. Put the soup back on the stove, on low heat. Add 50 mL of heavy whipping cream and let it cook for only a minute to two more.
6. Your soup is ready to serve. I recommend serving it with some sour cream for additional creaminess and taste. Bon Appetit!