Potato leek soup is all about rustic simplicity, capturing the essence of home cooking. With its mix of soft potatoes and mild leeks, this soup encourages you to take your time and enjoy each spoonful. It’s a comforting reminder of the happiness found in straightforward, honest flavors.
Potato Leek Soup
Ingredients
- 3 slices bacon
- 1/2 cup butter cubed
- 3 leeks sliced and cleaned
- 1 medium stalk celery finely chopped
- 3 stalks green onion sliced reserving the greens for garnish
- 1 tsp salt
- 1/2 tsp pepper
- 3 pounds russet potatoes peeled and diced
- 4 cups water
- 4 tsp chicken bouillon
- 1/2 tsp dried thyme
- 2 cups heavy cream
- 1 Tbs cornstarch
Instructions
- In a large Dutch oven, cook bacon over medium heat. When cooked, remove and set aside. Add leeks, celery, onions, salt, and pepper. Sauté until the leeks tender. Stir occasionally.
- Add the chicken stock, chicken bouillon, thyme, and potatoes. Bring to a simmer and cook until the potatoes are fork tender about 20-25 mins stirring occasionally.
- Mix the cornstarch into the heavy cream. Be sure to stir thoroughly to avoid any clumps.
- Pour the cornstarch mixture into the pot of soup and stir until well combined stirring until the soup returns to a simmer. Use a potato masher to mash the potatoes until desired consistency. Stir in the bacon.
- Salt and pepper to taste.
- Garnish with green onions.
- Serve immediately.
Notes
Tag me on Instagram @rosethicketfarms and use the hashtag #rosethicketfarms
Potato leek soup is a heartwarming classic that has stood the test of time. Its familiar flavors offer a sense of comfort and belonging, making it perfect for any occasion. May this dish continue to warm your heart and delight your palate with its timeless appeal. Please comment and share a picture of your success here with me. Connect with me on social media for more inspiration. If you are looking for another delicious recipe, check out my Gluten-Free Garlic Herb Bread recipe here.
