The weather is dropping once again so I like to take advantage of these little dips for some soup making!
Potato leek soup is one of my favorite easy comfort foods to make. Not only is it filling but it’s super affordable and leftover can be used to drizzle over roasted chicken or even a roast!
Plus you really don’t need much ingredients!
3 medium to large leeks
3 garlic cloves finely diced
1 stick of butter, halved
2 Tbsp bacon drippings
1 cup chicken broth
1 pint heavy cream
1 dozen potatoes sliced (I used half russet and half golden)
Salt & pepper
Sprig of thyme
- Wash and thinly slice your leeks up until the bulb transitions into the stalk.
- If you don’t have premade chicken stock you may use a bone in chicken breast with one of your discarded stalks and salt to taste to make a simple quick stock that works wonderfully with this soup.
- Boil your sliced potatoes in salted water until tender. Drain and reserve some of the water.
- In a skillet, add your leeks, diced garlic, bacon drippings and your butter. Seems like a lot but trust me, it might not be healthy but it sure is good!
- On medium heat sauté your ingredients until there’s a bit of browning but not too much. Turn of flame.
- Using a potato masher or handheld blender mash your potatoes but leave a little some “chunk”. You want some consistency not purée.
- Add your stock to your leeks and simmer on low then add your potatoes, thyme, heavy cream and feel free to add some of the water you cooked your potatoes in until you get your desired consistency. Salt and pepper to taste.
I like to serve this thick and warm soup with croutons, crumbled bacon and some like a sprinkle of cheese on top, but honestly I like it as is.
What is your favorite winter soup?
May your home be filled with warmth, your pantry full and may you always have good health,