Best Savory Leek And Potato Soup Recipes

CREAMY POTATO AND LEEK SOUP

Steps:

• Melt butter in a large pot over medium heat. Cook and stir leeks, garlic, salt, and pepper in the hot butter until leeks are tender and lightly browned, about 15 minutes.
• Stir chicken broth and cornstarch together in a bowl until cornstarch is dissolved; pour over the leek mixture. Add potatoes to the broth mixture and bring to a boil; season with onion powder and garlic powder. Reduce heat, add half-and-half to broth mixture, and simmer until potatoes are tender, about 30 minutes.
• Remove pot from heat and blend soup using a hand blender until smooth; season with salt and pepper.

SAVORY POTATO LEEK SOUP

Steps:

• In a good-sized pot, melt butter with oil over medium heat. Wait till the foam from the butter calms down, then add leeks, cook until wilted slightly, and bright green, add garlic, cook for 1 minute.
• Add 4 Tbsp flour, cook a minute or two, stirring constantly so it doesn't burn, until it turns a richer colour of yellow.
• Next, gradually, while stirring, add chicken stock, until all is incorporated, and you do not have lumps. Use a whisk if necessary.
• Add potatoes, savory, nutmeg, salt and pepper. Cook till potatoes are tender, with the lid ajar, over medium-low heat.
• Remove about a cup of the potatoes.
• Stir in 1 cup heavy cream.
• Mash the reserved 1 cup of potatoes slightly, then stir back into the soup.
• Check for seasoning and serve!

POTATO LEEK SOUP III

Steps:

• In a large pot over medium heat, melt butter. Cook leeks in butter with salt and pepper until tender, stirring frequently, about 15 minutes.
• Stir cornstarch into broth and pour broth into pot. Add the potatoes and bring to a boil. Season with salt and pepper. Pour in the cream, reduce heat and simmer at least 30 minutes, until potatoes are tender. Season with salt and pepper before serving.