elaine's potato leek soup
These days, I am all about simple and tasty. Anything that can be prepared ahead of time is helpful when I am pressed for time. Prepping this soup was very fast for me. A few weeks ago, I prepped and froze some leeks in 1-cup portions. Today I chopped an onion in a small blender/chopper and cut the potato into about 1/2 inch cubes. The timing on the recipe was using pre-cut leeks. I amped it up with sour cream, but you could use some cream, milk, or buttermilk. It's better on the second day. *Kidney patients, do your double boil the potatoes before adding them to the soup.
prep time
15 Min
cook time
30 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- 1 tablespoon butter
- 1 tablespoon vegetable oil
- 1/2 cup chopped onion
- 1 cup prepped leeks
- 1 large potato, cubed
- 3 cups chicken stock, light
- 1/2 teaspoon thyme, dried
- 1 teaspoon parsley flakes
- 1 tablespoon sour cream (optional)
How To Make elaine's potato leek soup
-
Step 1Melt the butter and oil in a large soup pot on medium heat. Add the onions and let them soften.
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Step 2Add the cubed potatoes, leeks, chicken broth, thyme, and parsley. Bring to a boil and simmer for 30 minutes or until vegetables are cooked.
-
Step 3Blend the soup with an immersion blender until smooth. Taste for seasoning and add more salt if needed. ( I didn't).
-
Step 4Serve as is or add a dollop (Tablespoon) of sour cream to your bowl and mix. Alternatively, you could add some milk or cream.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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