My mom used to make a lovely potato and leek soup when I was a child. Soon it become a standby in my own family cookery book. I started adding garlic powder, parmesan, and fresh cracked black pepper to take it to the next level.
I highly recommend picking up a parmesan baguette or even making your own bread from scratch for a delicious side. You will need something to scrape up every last drop! Don’t skip the garnishes on this soup, it’s what takes it from “mmm that’s good” to serve-me-up-another-bowl-of-that-scumptious-soup-quickly-please! It’s warm, filling and easy to whip up. I hope you enjoy it! This dish is so simple and so delicious!
- 6 leeks, sliced lengthwise and then diced
- 3 onions, diced
- 3 TB butter
- 8 generous cups of cubed yukon gold potatoes
- 32 oz of chicken stock
- 1 tsp pink himalayan salt
- 2 tsp garlic powder
- 1 tsp cracked black pepper
For the garnish (per bowl):
- 1-2 TB grated parmesan cheese
- 1 TB heavy cream
- freshly cracked black pepper
In a large pot melt the butter over medium heat then add the onions and cook until soft. Follow up with the leeks and season with the garlic, salt and pepper, cooking until translucent. Add the cubed potatoes and cover with chicken stock. Bring to a boil then lower to a simmer and cook until the potatoes are soft (about 15-20 minutes.) Using an immersion blender, blend the soup until smooth. Dish into a bowl and top with the garnishes. Enjoy!