Creamy Potato Leek Soup
I do love this potato leek soup. This is the perfect soup for when you feel that winter has been SO long that spring must be right around the corner. It’s rich and easy, as a winter soup should be, but the leeks always remind me of sunshine and green things.
A few notes about leeks: you may not be familiar with them, but they’re lovely. They’re like the more poised and socially acceptable cousin of the onion. But they can be beasts to clean properly. I always forget which parts you’re supposed to eat, so I thought I’d attach this helpful link.
Most supermarket chicken broth is just fine, but don’t forget that it’s also so easy to make your own! Find the instructions here.
- 1/2 cup butter
- 2 leeks, cleaned well and sliced into thin rings
- 4 cups potatoes, peeled and diced
- 1 quart chicken broth
- 1 tablespoon cornstarch
- 2 cups heavy cream
- 1 teaspoon paprika
- 1 tablespoon rosemary
- 1/2 tablespoon thyme
- 4 slices bacon, optional
Melt butter in a large pot and cook the leeks until tender and fragrant, for about 15 minutes. Add the potatoes and chicken broth. Carefully stir in the cornstarch until it dissolves, and bring everything to a boil. Reduce to a simmer, pour in your heavy cream, and allow to simmer for 30 minutes.
While the soup is simmering, fry up some lovely crunchy bacon for the top. (This is optional, but highly recommended.) Just before the soup is done, add paprika, rosemary, and thyme, and salt and pepper to taste. Enjoy your potato leek soup with bread or crackers for scooping up every last delicious drop.