The part I liked best about preparing this Potato Leek Soup is that I got to use the immersion blender! Of course, I’ve used it before, but mostly the blender bowl version for smoothies. Making smooth, creamy soups is so much easier with an immersion blender. No transferring hot soup to a blender, no risk of burning yourself, and it is so much quicker.
This potato leek soup recipe made a lot of soup. I had two big bowls and still more for lunch the next day. A little sprinkle of crispy bacon on top of the soup for garnish would be heavenly. On its own, the soup was hearty, creamy, and yet fresh in the mouth – great use of leeks!
Potato Leek Soup
Print RecipeIngredients
- 2 tablespoons of unsalted butter
- 4 medium leeks, green and white parts sliced thinly
- 2 cups of cauliflower florets
- 2 medium Yukon gold potatoes, peeled and cut into 1/2 inch cubes
- 4 cups of low-sodium chicken broth (or veggie stock)
- Salt and pepper
- 1 cup of milk
- Paprika for garnish
Instructions
- Melt the butter and cook the leeks on medium until softened for 7 to 8 minutes.
- Add cauliflower, potatoes, broth or stock, and salt and let it boil.
- Reduce the heat and simmer for about 20 to 30 minutes until potatoes are soft.
- Blend in the pot with an immersion blender. Stir in the milk and heat through. Season with salt and pepper to taste.
