Creamy Leek and Potato Soup Recipe

If you live in Toronto then you would have noticed the return of Summer, but I’m not going to lie, I am mentally so far into Fall that I find myself sweating in my fall clothes, rather than giving into Mother Nature and getting more wear out of my summer dresses and sipping on iced tea rather than hot soup.

While I’m trying to enjoy the best of both worlds, I can’t help but feel so inspired by the new (Fall) season and I am already indulging in it all like todays recipe. By popular demand from the Fiance, I have made my first soup of the season. I cannot believe it has taken me this long to make it, because not only is it quite easy to prep, but it tastes soooooo good! Leek and Potato Soup is one of the finance’s favourites, so I figured since he put a ring on it, I owed him at least a tasty soup!

Dairy free, but not free of all the yummy flavour, this soup was the perfect way to welcome fall! After all, nothing is nicer than cuddling up on the couch with a hot bowl of soup and your favourite person and movie!

See the details for the recipe below:

Ingredients: Makes 10-12 cups

• 2 leeks sliced
• 1 shallot sliced
• 4 cloves garlic minced
• 6 medium potatoes peeled and chopped
• 6 cups of low sodium chicken or vegetable broth
• 1 tbsp chives finely chopped + ½ tbsp. for garnish
• 2 sprigs of fresh thyme
• 1 dried bay leaf
• 2 tbsp extra virgin olive oil
• 1 tsp chunky sea salt
• ½ tsp ground black pepper

Directions:

1. In a large soup pot on medium heat, add in your olive oil, onion, garlic and leek and sauté for 5- 10 min, keep stirring until leeks are soft.
2. Next, add in chopped potatoes, broth, and spices, stir and bring to a boil. Once you’ve reached a boil, lower the temperate to low and cover for 30-40 minutes until potatoes are fork tender. Stir occasionally so nothing sticks to the bottom of the pot. I like to leave it simmering for an extra 10 minutes longer once the potatoes are cooked so the flavor and spices can combine really well.
3. Once your soup has fully cooked, turn off the heat and allow to sit for 10-15 min. Transfer soup to a high speed blender, I used a Vitamix. Blend until well pureed, you will probably have to do it in at least 2 batches based on the yield of this recipe.
4. Once your soup is smooth, you can transfer it back to your soup pot or a fancy soup serving bowl and garnish with the remaining chives.

Recipe taken from Pinterest (I copied and pasted the recipe in my notes and forgot to save the actual link!)

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