This soup is an all-time favorite comfort food, and what better excuse to make potato leek soup than St. Patrick’s Day. You’re going to absolutely love how easy it is to make and it’s delicious too!
- 5-6 Russet potatoes
- 4 cups of chicken stock or water
- 2 small leeks, sliced
- 4 T butter
- 1/2 c. half and half
- 1 tsp. salt
- 1 tsp. pepper
- chives to garnish (optional)
- Leeks can be very sandy, to be sure to wash them well before slicing.
- Saute leeks in butter until soft and bright green (about 15 minutes), then set aside.
- Dice potatoes into bite-sized pieces and place into large saucepan or Dutch oven.
- Cover potatoes with stock. If you need a little more liquid to cover the potatoes just add water until potatoes are just covered.
- Add salt and pepper.
- Bring potatoes to a boil.
- Reduce heat and simmer for 30 minutes or until potatoes are soft.
- Smash potatoes against the side of the pot until the soup is a texture that makes you happy. You can use a hand blender to make it smoother if you like, but we prefer it a bit chunky.
- Stir in leeks and half and half.
- Adjust seasoning if necessary.
I know it seems just too easy, but you’re gonna love it, especially with a green beer!