Yes, it’s April, and yes, just a few weeks ago it snowed. We needed some comfort food without compromising fast-approaching bathing suit season! We decided to make a healthier version of creamy potato leek soup in our dutch oven. This recipe is super easy to make and doesn’t use many pots and pans! Quick clean up is always our goal.
First, peel your potatoes and wash your leeks! Leeks are full of dirt and need to be washed thoroughly. We sliced ours before washing, but you can wash them whole as well.
Next, put the chicken stock, diced potatoes, leeks, celery, bay leaf, thyme, salt and pepper in a dutch oven or large pot. Boil for about 20 minutes to soften your potatoes. When the potatoes are nice and soft, remove the bay leaf.
Get out your food processor or blender and pour mixture in. SAFETY TIP: Be sure to cool the mixture before doing this to avoid heat explosion! Blend the mixture until smooth. When the mixture is nice and creamy, pour the soup back into your dutch oven or pot over medium heat and add your light cream. Simmer for about 20 minutes until the soup has thickened.
For decoration, add scallions or parsley on top. We added micro green mirepoix that we got from our friends at Belair Produce! Simple to make, delicious to eat – the best combination. Enjoy!
Creamy Potato Leek Soup
1.5 hours cook time
4 cups (2 boxes) low sodium chicken stock
3 large russet potatoes
2 leeks (whites) washed and sliced
2 stalks celery roughly chopped and peeled
1 teaspoon dried thyme or 2 teaspoons fresh chopped thyme
1/2 cup heavy cream
Parsley or scallions for decoration
Put the chicken stock, diced potatoes, leeks, celery, bay leaf, thyme, salt and pepper in a dutch oven or large pot. Boil for about 20 minutes to soften potatoes. Remove the bay leaf. Pour mixture into food processor or blender (be sure to cool mixture before doing this to avoid heat explosion) and blend until smooth. Pour the soup into another pot over medium heat and add your cream. Simmer for about 20 minutes until the soup has thickened. Add scallions on top, or parsley for decoration.