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Potato Leek Soup

A side view of a bowl of potato leek soup with parmesan cheese and chives on top

Ingredients

Units Scale
  • 6 cups Mashed Potatoes (roughly 8 russet potatoes)
  • 3 Leeks
  • 2 TBS Oil (Garlic or Onion oil work wonderfully here)
  • 1 tsp Salt
  • 1 tsp Pepper
  • 6 cups Stock of Choice
  • 2 TBS Sour Cream

Optional toppings

  • Parmesan cheese
  • Chive
  • Bacon

Instructions

Washing the leeks

  1. Chop leeks the way you would a green onion and place them into a large glass bowl. Fill the bowl with water and let leeks soak for a few minutes, occasionally stirring or massaging them. This will allow any dirt to fall to the bottom of the bowl. Using a slotted spoon or mesh ladle scoop the Leeks into a colander and rinse under cold water to make sure you’ve removed all the dirt.

Making the soup

  1. Place a large cast iron pot over medium heat and add the 2 TBS oil, Leeks, and salt and pepper. Saute till soft.
  2. Once the leeks are soft add in the mashed potatoes, sour cream. and stock. Allow this to heat up and then puree with an emulsion blender till smooth.
  3. Serve warm as is or with optional toppings.

Notes

I call for mashed potatoes because I usually make them  towards the end of the week and have leftovers on the weekend. It works out perfectly for making this soup. If you don’t have any mashed potatoes you can  peel and dice 8 russet potatoes and add them into the soup like normal, but you will have to wait for them to soften before pureeing everything together (which should take about 20 minutes).

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Don’t have an emulsion blender? Then you can scoop the soup into a normal blender a little at a time till everything is smooth.