Potato Leek Soup
One of my go-to soups for the winter time is potato leek soup. It takes very little time to prepare and it’s delicious! You’ll see a lot of recipes that make this soup with heavy cream or milk to thicken the mixture. Since I’m lactose intolerant, I add more potatoes to thicken the soup as well as butter. Although butter is a dairy product, you’d be surprised to find that it has very little lactose in it. This soup is great as a starter or as a side with pork, chicken, or white fish.
For the Potato Leek Soup, you will need:
– 3 large leeks, sliced
– 4-5 medium russet potatoes, peeled and chopped into large chunks
– 1 quart (4 cups) of chicken broth
– 2 cups of water
– 5 tablespoons of unsalted grassfed butter
– sea salt and pepper to taste
To make the Potato Leek Soup:
- Rinse the leeks well and chop off the bottom and the majority of the top; you mostly just want the bottom white part of the leek. Chop the leeks into rounds.
- Peel the potatoes, rinse them, and cut into large chunks.
- Get a medium to large pot and place over the stove over medium-high heat.
- Place 2 tablespoons of butter (keep the remaining 3 tablespoons for later) into the pot and melt.
- Once the butter is melted, add the chopped leaks and potatoes. Let cook for 8-10 minutes, until the contents are slightly browned.
- Add the quart of chicken broth and 2 cups of water over the potatoes and leeks. Let cook for about 30-40 minutes, until the potatoes are soft.
- Once everything is cooked through you want to blend the ingredients either with a handheld emulsifier or with a blender. Note: If you are using a blender, only put in about a cup at a time while blending. The ingredients will be really hot and you don’t want everything to explode…trust me, this has happened to me more than once.
- When the ingredients are blended, place the pot over low heat and add sea salt and pepper to taste. Also add the last 3 tablespoons of butter to ensure the soup is nice and creamy.