This vegetarian potato leek soup is super easy and comes together in less than 30 minutes. Leeks are the most amazing veggie I always forget about!
Fun Fact
If you serve this cold it is called Vichyssoise, they should use that in a Spelling Bee!
I lose sleep if I throw out food…
So I had 2 leeks hanging around. They were left after I did a catering for twice cooked pork. I like using leeks in that dish but I had to many.
Being a Chef I cannot throw food away so I stared at them for days, waking up in the middle of the night pacing the floor, I can’t throw those leeks in the garbage they gave their life for me..
No really, right before I was going to throw them out I thought soup. The great outlet to get rid of stuff in the refrigerator.
Save the leeks..
The leeks were on their last legs but no way were they hitting the garbage. I cleaned them up and made this great easy potato leek soup.
Easy as pie…
I never understood that idiom because making a good pie isn’t easy but this is a “Piece of cake!”
What You Need…4 Servings
- 2 large leeks cleaned and only white and light green part. Roughly chopped
- 2 tbsp butter
- 3 cloves garlic chopped
- 2 large potatoes peeled cut into 1/2 inch pieces (Yukon or russet)
- 6 cups stock (chicken or vegetarian)
- 1/2 cup dry white wine (optional)2 bay leaves
- 1/2 tsp thyme (if you have fresh add a couple sprigs)
- salt but be careful if you are using store bought stock or bouillon because they are already salted
- 1/2 tsp black pepper
- pinch of cayenne pepper (optional but it really brings out flavors without making it spicy)
- 1/2 cup heavy cream
Cooking and Variations
Sauté the leeks on medium low heat in the butter for a couple minutes. Add the garlic and sauce another minute.
Add the rest of the ingredients except the heavy cream, turn up the heat to medium and cover the pot.
Cook until the potatoes are nice and soft, remove the bay leaves and blend the soup or use an immersion blender until smooth or the texture you like.
Add the heavy cream and adjust the salt.
Variations..
Vegan-use olive oil and vegetarian stock and don’t add the cream
Bacon– Instead of butter sauté 3 pieces of chopped thick bacon until crisp. Remove the bacon and make the recipe. Garnish your soup with the crisp bacon.
Try this great vegetarian soup
Potato Leek Soup
Super easy and yummy. Comes together fast.
- Roughly chopped2 tbsp butter3 cloves garlic chopped2 large 6 cups stock (chicken or vegetarian)1/2 cup dry white wine (optional)2 bay leaves1/2 tsp thyme (if you have fresh add a couple sprigs)1/2 tsp black pepperpinch of 1/2 cup heavy cream
- 2 large leeks cleaned and only white and light green part roughly chopped
- 3 cloves garlic chopped
- 2 large potatoes peeled cut into 1/2 inch pieces (Yukon or russet)
- 6 cups stock (chicken or vegetarian)
- 1/2 cup dry white wine (optional)
- 2 bay leaves
- 1/2 tsp thyme (if you have fresh add a couple sprigs)
- salt but be careful if you are using store bought stock or bouillon because they are already salted
- 1/2 tsp black pepper
- 1 pinch cayenne pepper (optional but it really brings out flavors without making it spicy)
- 1/2 cup heavy cream
Saute the leeks on medium low heat in the butter for a couple minutes. Add the garlic and sauce another minute.
Add the rest of the ingredients except the heavy cream, turn up the heat to medium and cover the pot.
Cook until the potatoes are nice and soft, remove the bay leaves and blend the soup or use an immersion blender until smooth or the texture you like.
Add the heavy cream and adjust the salt.
Vegan-use olive oil and vegetarian stock and don’t add the cream
Bacon– Instead of butter sauté 3 pieces of chopped thick bacon until crisp. Remove the bacon and make the recipe. Garnish your soup with the crisp bacon.