Best Rustic Potato Leek Soup Recipes

Rustic Potato Leek Soup image

Provided by Kathy D @LifeIsGoodkd

Number Of Ingredients 8

5 cup(s) low-sodium chicken broth
1 1/2 pound(s) red potaotes (4-5 medium), cut into 1/2 inch chunks
1 teaspoon(s) fresh thyme, or 1/4 t. dried
2 - bay leaves
- salt and ground black pepper
4 tablespoon(s) unsalted butter
3 pound(s) leeks (8 medium), white and light green parts, halved and sliced thin
2 clove(s) garlic, minced

Steps:

Bring the broth, potatoes, thyme, bay leaves and 1/2 teaspoon salt to boil, covered, in a large saucepan. Reduce to simmer and continue to cook, covered, until needed in step 3.
Meanwhile, melt butter in a large Dutch oven over med-high heat. Stir in leeks, garlic and 1/4 teaspoon salt, cover and cook until leeks are wilted and softened, about 10 minutes.
Stir in broth mixture. Bring to simmer and cook until the potatoes are tender, about 4 to 7 minutes.
Off heat, remove bay leaves and mash some of the potatoes against the side of the pot to thicken soup to desired consistency. Season with salt and pepper to taste and serve.

Rustic Potato Leek Soup image

Provided by ratherbeswimmin

Time 1h2m

Yield 6 serving(s)

Number Of Ingredients 9

5 cups low sodium chicken broth
1 1/2 lbs red potatoes, cut into 1/2-inch chunks (4-5 medium potatoes)
1 teaspoon fresh thyme (or 1/4 t. dried)
2 bay leaves
salt
fresh ground black pepper
4 tablespoons unsalted butter
3 lbs leeks, white and light green parts, halved and sliced thin (about 8 medium leeks)
2 garlic cloves, minced

Steps:

Prep the leeks before you begin--trim and discard the roots and the dark green leaves; slice the trimmed leeks in half lengthwise, then slice; rinse the cut leeks thoroughly to remove dirt and sand.
Bring broth, potatoes, thyme, bay leaves, and 1/2 teaspoon salt t a boil, covered, in a large saucepan.
Decrease heat to simmer, and continue to cook, covered until needed in step 5.
Meanwhile, melt butter in a large Dutch oven over med-high heat; stir in leeks, garlic, and 1/4 teaspoon salt; cover and cook until leeks are wilted and softened, about 10 minutes.
Stir in broth mixture; bring to simmer and cook until potatoes are tender, 4-7 minutes.
Off heat, remove bay leaves and mash some of the potatoes against side of pot to thicken soup to desired consistency.
Season with salt and pepper to taste and serve.

Nutrition Facts : Calories 321.8, Fat 9.7, SaturatedFat 5.3, Cholesterol 20.4, Sodium 113.4, Carbohydrate 53, Fiber 6.1, Sugar 10.3, Protein 9.7