Potato Leek Soup is a lot like April in Montana: there's a little bit of spring but also a little winter is holding on. The leeks are fresh and green. The potatoes are hearty and satisfying.
This recipe includes milk. If you would rather use cream, please do so! You can also cut the milk back and use more potato water or bone broth to get the same consistency. If you want to get rid of the milk all together, I suggest using only about 1/4 cup of coconut milk and more potato water. If you are using a plant-based milk, be sure it is unsweetened and not flavored.
If you make some Potato Leek Soup, tag me with a photo on Facebook or Instagram so we can all see how it turned out.
Potato Leek Soup
- Peel and dice the potatoes. Put them in a bowl and cover them with water.
- Chop the leeks and onion. Mince the garlic. (See notes for how to wash leeks).
- In a large pot, melt the butter on medium heat. Add the onions and leeks. Cook on medium low heat until they begin to lightly brown (about 15 to 20 minutes). If necessary, turn the heat to low.
- Add the garlic, stir and cook until fragrant (about 3 minutes).
- Drain the potatoes, retaining the water to use later. Add the potatoes to the pot. Also add the salt, pepper, thyme, bay leaf, and Mountain Meadow Chicken Bone Broth.
- Turn the heat to medium high and bring the pot to a boil. Then, let it simmer on a lower heat until the potatoes are soft (about 15 minutes).
- Use an immersion blender or a regular blender until smooth.
- If you used a blender, return the soup to the pot. Add 1 cup of the reserved potato water. Slowly add 1 cup of milk while stirring. Heat on medium until it is warm.
- Adjust salt and pepper, to taste. Serve with chopped chives on top.
Here is a great 2 minute video about how to wash a leek. Worth the time to avoid getting sand in your soup.