This is a delicious vegan fall soup that can be enjoyed on even the most hectic of workweek nights. I’ve been making this for a time now, my first time having been in New York back in 2004. This potato leek soup is quick and easy to make and is adult and child approved! My boys always want second helpings!
Potato Leek Soup
Ingredients
- 2 lbs leeks, stems only…green leaves removed
- 4 tbsp unsalted butter
- 1/2 cup sliced shallots
- 1/3 cup sliced onions
- salt &pepper
- 1 lb. russet potatoes, peeled and chopped
- 1 tbsp garlic
- 6.5 cups chicken stock
- 3/4 cup heavy cream
- 1/2 cup minced chives
- extra virgin olive oil
Prepare
- First, cut leeks lengthwise and rinse out any dirt and discard leaves.
- Then melt butter in large saucepan on medium-low, add leeks, shallots, and onions, salt, and pepper. Increase heat to medium-high and cook 3-5 minutes.
- Next, peel and cut potatoes and add to pot with garlic for 2-4 minutes then add stock, cook for 30 minutes. Off the heat, set aside, and allow soup to cool for 30 minutes.
- Transfer batches of soup and puree in a blender.
- Return pureed soup to pot and add the heavy cream, stir thoroughly, and cook for five more minute.
- Finally, sprinkle with chives, olive oil, salt, and pepper and serve!
