Potato Leek Soup

It’s been DAMN cold in San Jose! We have not had a real winter in forever. Normally, it gets down to 60 and we all freak out that it’s cold. These days we are seeing temperatures in the 30’s and 40’s on the norm! With that said, soup is on the menu to warm us up!

I married my best friend, that happens to be an Irishman, through and through and he is a total foodie. I indulge my man’s pallet with something different as often as possible and try not to make it boring.

Let’s get started with the soup!

  • 4 Medium Russet potatoes, cut into quarters
  • 4 Red potatoes, cut into quarters
  • 1 Bag Chopped Leeks from Trader Joes, rinse in water to quickly thaw
  • 4 Cups Chicken or Veggie Broth (I use Better than Bouillon, Chicken Broth)
  • 1 Cup Heavy Cream
  • 1 tsp. Thyme
  • 1 tsp. Salt
  • 1 tsp. White Pepper
  • 2 tbsp. Butter
  • 1 tsp. Grape seed oil

Tools: Immersion Blender

I like to do it ALL in one pot, SO- in a larger pot, one that’s about the size of a stock pot or a little bigger than a Dutch oven, add butter & oil and start to melt over medium heat.
 Quickly rinse, drain & pat dry leeks- add to the pot and stir for about 5 minutes. Add Salt, Pepper & Thyme – Stir. Then add potatoes. Turn up heat to high for 2 minutes, frequently stirring. Turn it back down to medium and add the stock. Let it simmer for 30 minutes, stirring occasionally.

With the spoon, check to see if the potatoes are tender. If they happen to be tender, add the cream and simmer for 5 minutes.  

Once 5 minutes has passed, it’s purĂ©e time! Turn off the heat and carefully insert the immersion blender into the pot at an angle and use it on low at first to prevent splashing/burning yourself. Once you have the hang of it, blend away on high!     
It ends up being a bowl of thick creamy goodness!

Cans well and makes A LOT! Goes great with grilled cheese sandwiches and Chalk Hill Chardonnay!


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Dean and Deluca

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