Creamy Potato Leek Soup

This recipe is a family favorite passed on from my mom Carole. I’ll always remember her in the kitchen cooking a comforting pot of this soup on a cold day. It is creamy, comforting, and delicious with only a few ingredients. This recipe is easy and ready in no time.

What are Leeks?

The leek is part of the vegetable family. The edible part of the plant is a bundle of leaf sheaths or stalks. The taste is mild and similar to an onion, garlic, shallot, scallion, or chive. I find the perfect paring is potatoes but there are so many different ways to cook and incorporate this lovely vegetable.

Toppings:

I love adding shredded cheese but you can top this with lots of different things. Here are a few ideas…

Bacon

Ham

Cilantro

Parsley

Jalapeno fresh, pickled, or crispy

Crispy onions

Chives

Ingredients:

• 6 Russet potatoes
• 2 cans of chicken broth
• 1 tbsp chicken bullion
• 3 leeks
• 1 shallot
• Salt & pepper to taste
• 1 cup of cream
• 1/2 cup of sour cream
• Shredded cheese to top ( I used a mix of mild and sharp cheddar)

Directions:

1. In a large pot bring water to a boil. Peel five potatoes and cook until almost fully cooked about 30 minutes.
   
2. Pour out about half of the water and add two cups of chicken broth. Next add the leeks, chicken bullion, and shallot. Cook for an additional 10 minutes.
3. Next, you will add the sour cream, heavy cream, and salt & pepper to taste.
4. Serve soup and top with shredded cheese.

I hope this simple soup brings you comfort. Enjoy!