Potato Leek Soup

Name: Potato Leek Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 2 cups Yukon Gold potatoes (peeled, chopped into 1/2 inch pieces); 2 large leeks (white and light green parts only, roughly chopped (about 2 1/2 cups}); 1 carrot (finely chopped); 1 stalk of celery (chopped); 3 cloves garlic cloves (minced); 2 tablespoons butter; 4 cups vegetable (or chicken broth); 1 cup heavy cream {optional for creamy soup}; 3 tablespoons sharp cheddar (shredded); 2 tablespoons all purpose flour; 2 bay leaves; 1/4 teaspoon nutmeg {optional}; 1 teaspoon salt; 1/8 teaspoon pepper; Croutons for garnish; Chives for garnish; Extra cheese for garnish

This Potato Leek Soup is a comforting soup that is perfect for fall and winter. Creamy potatoes are mixed with leeks, carrots and celery and simmered in broth until the potatoes are tender. The soup is finished off with cream, cheese and a dash or nutmeg. Serve this soup with croutons and chives and enjoy!

Prep10 min
Cook20 min
Total30 min
Makes4 servings
Calories557

Ingredients

4 servings

2 cups Yukon Gold potatoes (peeled, chopped into 1/2 inch pieces)
2 large leeks (white and light green parts only, roughly chopped (about 2 1/2 cups})
1 carrot (finely chopped)
1 stalk of celery (chopped)
3 cloves garlic cloves (minced)
2 tablespoons butter
4 cups vegetable (or chicken broth)
1 cup heavy cream {optional for creamy soup}
3 tablespoons sharp cheddar (shredded)
2 tablespoons all purpose flour
2 bay leaves
1/4 teaspoon nutmeg {optional}
1 teaspoon salt
1/8 teaspoon pepper
Croutons for garnish
Chives for garnish
Extra cheese for garnish

Method

1
In a large dutch oven or soup pot melt the butter over medium heat and add the garlic. Saute for 2 minutes.
2
Add the leeks, carrots and celery and sauté for 5 minutes, stirring occasionally.
3
Add flour, salt and pepper. Stir everything together for another 2 minutes. Pour in half a cup of broth and stir until any lumps of flour dissolve, about 2 minutes.
4
Pour in the remaining broth, add chopped potatoes and bay leaf. Simmer the soup for 20 minutes or until the potatoes are tender.
5
When the potatoes are cooked, remove the bay leaf and add the cream {optional} and the cheese. Stir and cook the soup for another 5 minutes.
6
Use a hand held blender of a blender and blend the soup in batches. If the soup is too thick you can add a bit more broth to your liking. Serve the soup hot or warm, with croutons, chives and extra cheese.

Notes

To Freeze: This soup freezes well but I would make it without the cream if you think you will be freezing it. You can freeze for up to 3 months. Once you reheat the soup after freezing then you can add in the cream once heated.