A comforting, hearty soup of tender leeks and potatoes simmered with sweet carrots and stewed tomatoes, then blended to a smooth consistency creating a warm and flavorful bowl. Serve with a French baguette and salad.
Leek and Potato Soup
Rated 5.0 stars by 1 users
Category
Soup
Servings
6
Prep Time
10 minutes
Cook Time
25 minutes
Ingredients
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2 leeks, cleaned and white part sliced into rounds
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2 tablespoons butter
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2 tablespoons olive oil
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4 garlic cloves, sliced
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2 - 14.5 oz cans of stewed tomatoes
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1 cup baby carrots
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3 cups chicken broth
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1 chicken bouillon cube
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1 lb. Yukon gold potatoes (approx 6 small potatoes) peeled and cubed
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½ cup whipping cream or ½ and ½
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Salt and pepper to taste
Directions
For the leeks, discard the top green portion and cut the bulb into slices making sure to rinse thoroughly.
Add butter and olive oil in a large pot and add the leeks and garlic. Saute for 5 minutes.
Add the stewed tomatoes, carrots, chicken broth, bouillon cubes and chopped potatoes to the pan.
Bring liquid to a boil and cover the pot slightly. Cook until the potatoes are fork tender, about 20 minutes.
Using a hand immersion blender, blend the soup to desired consistency. You can also use a blender to puree the soup.
Add the cream to the pan and stir to combine.
Add salt and pepper to taste.
Serve warm with a nice warm baguette or croutons.
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