Creamy potato leek soup

Before you make this soup you have to answer one question. Do you like potatoes? If the answer is yes, then you should make this soup. If the answer was no, you should make this soup because you will after this. Potato leek soup consists of potatoes, leeks, garlic, chicken/veg stock, butter, and salt. When you’re making pureed soup you’re look for a smooth and velvety texture. The consistency is entirely up to you. So a question you need to ask yourself is, how thick do you want your soup? The general rule of thumb for proper consistency is for the soup to coat the back of a spoon in a thin layer. You can then run your finger down the middle of the back of the spoon to part the soup sea. If the soup does not fill back in where you ran your finger then you’ve reached the “desired” consistency. I usually add enough liquid to just cover whatever I’m pureeing. This is a good starting point and will always leave you with a very thick soup to start. Just remember, you can always add more.

If you’re the type of person that likes soup with “stuff” in it. You can optionally saute diced potatoes and leeks then set them off to the side. Add them to the soup when you’ve reached the consistency that you prefer.For a garnish you can add croutons for a nice crunch and fried leeks to impress your friends. I think that just about covers everything. Hope you enjoy the recipe!

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Yield – 4 Servings


6 Medium russet potoatoes, large chunks
4 Celery ribs, rough chop
2 Large leeks, white part only, rouhg chop
3 Garlic cloves, roughly chopped
2 Qts. Chicken/Veg stock
1/4 lb. Unsalted butter
1 Sprig thyme
1 Bay leaf
Salt to taste


  1. Melt butter in a large soup pot. Add the leeks, saute until soft, about 10 mins. Then add the garlic, saute for 5 mins. 
  2. Add the potatoes and celery to the pot, then add the stock
  3. Bring liquid to a simmer, check firmness of potatoes after 40 min. When you can stick a fork all the way through a potato without much effort then you’re ready to puree.
  4. Using an immersion blender, puree the soup until smooth 
  5. Once you’ve reached your preferred consistency add the whole sprig of thyme and bay leaf to the soup, keep soup on low heat for about 20 mins then remove thyme and the bay leaf
  6. This is a great time to add any “stuff” you’ve prepared 
  7. Ladle into bowl and serve 

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