Potato & Leek Soup

It’s that time of year again! Time to cuddle up under the covers and warm up with your favourite soup. Every since I was little my mom used to make me potato and leek soup, there’s something just so comforting and homey about it. Another thing I love about this recipe is that it’s enjoyable both warm and cold!


Potato & Leek Soup          |     Level: Medium     |      Serves: 6     |



3 Leeks (White Part Only)

1 Onionimg_6213

4 Potatoes

4 Cups (1 Carton) Chicken Stock

1 Tbsp Butter

1/2 Cup Heavy Cooking Cream

1/2 Tsp Thyme

1 Tsp Basil

Chopped Fresh Parsley

Salt and Pepper



In a small sauce pan, heat chicken stock on low. Meanwhile, thinly slice the leeks and onion. Peel and thinly slice the potatoes (I always like to have all of my ingredients prepared at once). In a large soup pot, heat the butter and sauté the onion over medium heat for about 7 minutes. Add in parsley, leeks, basil and thyme. Turn heat down to low, cover and let cook for another 7 minutes. Add in potatoes, warmed chicken stock and salt and pepper to taste. Stir everything together, cover and let cook over low heat for about 35-40 minutes, stirring occasionally. Once vegetables are softened, blend soup with a hand blender until smooth. Stir in the cream and serve hot or refrigerate for later.


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