So I’ve always loved potato leek soup, and I think I fell in love with it more when I started making it myself, and tweaking the recipe to fit my desired taste. I follow the recipe to the T, but I do a little pre-cooking to really give it a great flavor.
I use the Knorr Leek Soup Mix recipe. It’s so simple, takes about 45 minutes total to make, and you could easily prep this ahead of time. Although I linked the recipe above, I tend to do mine a bit differently.
1) 1/2 large onion, 2 leeks, butter, salt and pepper sautéed in a stock pot until fragrant and soft. 2) Peel and chop 3 small russet potatoes (more potatoes you add, the thicker the soup, so add to your desired taste) 3) Add potatoes, 1/4 cup white wine, 4 cups chicken broths and the Knorr soup mix 4) Bring to a boil, then simmer until potatoes are tender 5) Puree, put back on low heat and add heavy cream. And voila! Easy soup in a manageable portion size for about 2 people. This amount of soup serves about 4 people.
I puree it with my Cuisinart Immersion Blender that I purchased at Macy’s for $29.99. Probably one of my favorite kitchen purchases ever, but still a tie for first between that and my electric can opener. If you buy one, always soak it after using it! It cleanses it the best. Can you tell I love red? Immersion blender, cutting board, spatula, and though you can’t see it, there is a red handled knife to the left. LOVE!
Enjoy! As will I; this will probably be the first thing I eat the entire pot of during my pregnancy so far