Creamy Leek and Potato Soup Recipe

WOW!  The temperatures are really starting to drop around here, and that means soup is on the menu more often.   I honestly forget how the topic came up, but a friend of mine was asking me about leek recipes for her brother, and I told her that Creamy Leek and Potato Soup was one of my favorites.  

It's warm, hearty, and the leeks give it that great "onion" flavor without being to strong.  It is absolutely delicious and I can't wait to share it with you so...

LET'S GET STARTED!

Creamy Leek and Potato Soup:
*Prep Time:  10 min.  *Cook Time: 20 min.  *Difficulty:  Easy  *Servings: 4-6

Ingredients:

•  5-6 Potatoes (I like red or Yukon gold), diced
• 3 Leeks, sliced
• 3 Stalks of Celery, diced
• 4-6 Cloves of Garlic, minced
• 1 Stick of Unsalted Butter
• 8 c. Chicken Stock
• 1 c. Half and Half
• 1 tbsp.  Seasoning Salt
• 1 tsp. Salt
• 1 tsp. Fresh Ground Black Pepper
• 1/4 c. All Purpose Flour

To being you will need to prepare your leeks.
Remove the long green leafy part and the root end.

Then, beginning and the bottom of the green side, cut the leek in half.

Then cut each half into slices.

Leeks often have a lot of sand and dirt in the layers, and you don't want that in your soup, so you will want to place the slices into a bowl of water.  All of the grit will fall to the bottom.  And you are left with yummy leeks!

While the leeks are soaking you can chop the potatoes, celery, and garlic.

Once you have all of your vegetables prepped, place a soup pot over medium/high heat and add 2 tbsp. of the stick of butter.  Allow the pot to get hot and the butter to melt.

Once the butter has melted you can add the leeks, but be sure to drain them first.
You will cook these just like and onion.  They should be soft and translucent.

Oh, and you will want to be sure to season with salt and pepper.

Now you can add the celery.
Cook that until tender as well, 1-2 minutes.

Add the garlic and cook until you smell it coming from the pan.

Now you can add your potatoes.

Season with the salt,

Seasoning salt,

And pepper.
I know you are thinking that's a lot of salt, but remember potatoes are very bland and require a little heavier seasoning.

Now add the flour.
This is what is going to make your soup nice and thick.
I added a 1/4 c because I like my broth to be a little more on the brothy side, but if you are more of a thick soup lover bump it up to a 1/2 c.

Now you will need to stir everything around so that everything is coated with the flour and seasoning.

Now you will add the chicken stock.

 Stir everything together and bring to the soup up to a boil.

Once at a boil lower to a simmer, cover, and cook for 10 minutes until potatoes are tender.

After 10 minutes add the rest of the stick of butter.
This is going to give your soup a nice rich flavor.

And now for the creamy part....
A cup of half and half.

Stir it all together, let it simmer for 10 more minutes, taste for seasoning, and you are ready!

Oh yum!  Look at that! Tender potatoes, al dente leeks, creamy, flavorful broth.  What more could you ask for?  The Creamy Leek and Potato Soup is perfect with a nice grilled cheese and is ready in 30 minutes.  Perfect for a busy weeknight meal to warm the soul.  So when the air starts getting crisp in your hometown warm up your soul in the kitchen with this soup!

And as always...

Happy Reading, Happy Eating, and Happy Living,
~The Kitchen Wife~