Wait until you hear what happened this past weekend 😆. I absolutely had no intentions, what so ever, of making Potato Leek Soup. In fact, I have never even had it before. Well, holy tators…I have been seriously missing out. I think you will get a kick out of this story, and even better you are going to have a new recipe that will knock everyone’s potato sack off.
The Potato Leek Soup Story
There I was in our garage, unloading the grocery delivery that I had recently ordered. I’m not sure if you know, but I have been using Instacart grocery delivery for years now, and I have no plans of stopping. During the recent months I have actually been also disinfecting, and washing our groceries just in case. This order was no exception, and as I was looking through it all, I noticed what seemed to be monster celery-or something very strange 😆.
As I looked closer, I realized it was a huge bunch of leeks 🤭! Instantly, I assumed the shopper made the mistake of buying leeks when she saw my green onions on the list. I mean, they do look almost identical unless you know the size which can be deceiving on the computer or phone. I later realized that I was in fact the one that ordered leeks by mistake. Darn you, Julie, put your glasses on!
Well, I now had a ton of leeks, so was I going to sit there and pout about it🤧? No way man…I knew there was a potato soup out there made with leeks, but I really didn’t know much about it until I studied many potato leek soup recipes. It really sounded so quick & simple. Oh, and yummy.
*** Some of the links in this post may contain affiliate links for your convenience. Read full disclosure policy here.
What is the Secret Ingredient in My Potato Leek Soup?
What I quickly realized in my research, is that many folks use heavy cream in their potato leek soup 🙄. Well, I use plain fat free Greek yogurt as a substitute for cream in many dishes because I have cholesterol issues, and I honestly think Greek yogurt adds a flavor that milk doesn’t. So, yah-I used plain fat free Greek yogurt instead of cream.
Boy, was I right on this one. This potato leek soup was such a huge hit with all of us, I honestly couldn’t stop eating it (my husband went nuts over it), so I will be making this very often. No cream required, I promise.
The leeks give the soup a very citrusy, nutty, savory flavor that I don’t ever remember from basic potato soup.
Another point I want to make is that I didn’t want this potato leek soup to be about garlic. I wanted the leeks to shine, so garlic is sitting in the back seat on this ride. If you must, go ahead and add fresh garlic, too.
Do You Really Need an Emulsion Blender?
One last tip is to use an “emulsion blender” to get your potato leek soup as creamy as possible. I am absolutely in love with my turquoise emulsion blender, and I use it for my daughter’s Chicken & Gnocchi Soup as well. However, if you don’t have one, you can cool the soup, and blend it in a blender, or a food processor.
Potato Leek Soup Recipe
- 2 large very well cleaned leeks (cut lengthwise to clean, trim end off and trim top to medium green part)
- 2 tablespoons olive oil
- 1 tablespoon butter
- 2 32 ounce boxes of chicken stock
- 5-6 medium potatoes (yukon gold are best, but any will work) peeled and sliced into 1/2 inch slices
- 1/4 cup fat free plain Greek yogurt (my secret ingredient)
- 1 teaspoon thyme
- 1 teaspoon garlic powder (I didn't want garlic as an over powering ingredient)
- salt & pepper to taste
- fresh parsley
- crushed well done turkey bacon flakes (regular bacon is of course fine)
Clean the leeks by peeling off and disgarding any dried up old layers first, then slicing off the botton end (keep the white part). Slice off the top dark green parts so you are left with only the light green and white parts. Slice each leek lengthwise rinsing very well into the layers of onion.
Slice leeks into very thin slices.
Add olive oil and butter to large pot along with sliced leeks and let simmer for approximately 10 minutes. Salt & pepper your leeks a little here.
Add chicken stock, sliced peeled potatoes, Greek yogurt, thyme, garlic powder, fresh parsely, salt & pepper to taste and simmer for approximately 15 minutes.
Take pot off heat, and use an *emulsion blender to carefully blend all ingredients to desired consistency. If you like it chunky, go easy. If you like it creamy like mine looks in photo, blend until smooth. Check here to see if you need more salt & pepper.
Warm up the soup and ladle it into a bowl adding crushed well done bacon flakes on top, a little parsely looks nice, too.
Serve as an apperitizer to steak and salad, or use as a main dish with a crusty side of bread. I was also thinking shrimp or gnocchi would be fantastic in this soup. Enjoy~
*If you don't have an emulsion blender, I left a link to one in my blog post, or just cool the soup and then blend in a blender or a food processor. I love my emulsion blender and they are very affordable.
Amount Per Serving Calories 191Total Fat 11gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 7gCholesterol 17mgSodium 556mgCarbohydrates 14gFiber 0gSugar 6gProtein 10g
I really hope you give my Potato Leek Soup a try and please come back and tell me what you thought about it.Posted by