Leek and Potato Soup

Leek and Potato Soup
(Makes about 4 servings)
(Adapted from williams-sonoma.com)

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2 tbsp unsalted butter
2 tbsp olive oil
1 onion, thinly sliced
2-3 large leeks, white and light green portions, thinly sliced
3 lbs potatoes, peeled and thinly sliced
Dash celery salt
Splash of white wine
4 cups chicken broth
Milk or cream if desired


1. In a large pot, heat the butter and olive oil. Add the onion and leeks. Cook over medium heat, stirring occasionally for about 7 minutes.

2. Add the potatoes and celery salt. Reduce the heat a little and cook for another 8 minutes, stirring often until the potatoes start to soften. (careful, they tend to stick to the pot, so check them often)

3. Add a splash of white wine to deglaze the pot; then add 1 cup of broth and simmer for about 15 minutes until the veggies are really soft.

4. Add the last 3 cups of broth and simmer for about 10 minutes.

5. Using a hand stick blender, carefully blend the soup. If it's too thick, add some cream or milk if you like.

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