Potato Leek Soup – oh ya!
First of all, even though I made this Potato Leek Soup in an Instant Pot and I’m singing its praises – I adapted this recipe for regular stove top cooking. So never fear if you don’t have an Instant Pot!
But I do want to say…
Woo hoo! I got an Instant Pot for Christmas from my son! I know they’ve been out for a while, but as soon as I heard about them, I wanted one!
Because I make and photograph food all day, most evenings I’m wishing I had a personal chef – I’m serious! Do you ever feel that way?
An Instant Pot is an electric pressure cooker if you’re not familiar with them and they cook things very fast under steam pressure.
On one hand, I have to say that I had a little fear about them. Back in the day, many moons ago, my mom had an old timey stove top pressure cooker. One night while she was making pea soup for dinner, it exploded pea soup all over the ceiling and the floor and she was slipping and sliding on pea soup! That stuff is slippery!
I really do know that a lot has changed since then, so I faced my fears and actually made my weekly black beans in it. After that, I attempted this recipe for potato leek soup and I was successful without an explosion or something equally as terrifying!
So, this Potato Leek Soup recipe is a very simple one inspired by Jill Nussinow – the Veggie Queen and it’s very easy to make in a pot on the stove top as well as in an Instant Pot.
This may be crazy but…
I have to admit something that’s probably hard to believe, but I’ve never used leeks before in cooking. Is that crazy? Am I the only one?
I guess I’ve always thought that leeks were more of a European thing and not so popular here in the US. But maybe, just maybe, I’ve been living under a rock or something!! Lol!
This soup is one of those comfort foods that hits the spot in cold weather. Even in California, it gets cold and a hot soup is always welcome.
Garnish it with fresh chopped parsley, chopped scallions and even some oven roasted tomatoes for color and delicious flavor.
Here is the Potato Leek Soup recipe:
- 1 Tablespoon olive oil
- 4 large leeks white and light green part only, sliced lengthwise and cut 1/2" slices
- 1 med/large shallot minced
- 2 cloves garlic minced
- 5 medium/large Russet potatoes peeled and cut 2" cubes
- 6 cups vegetable broth
- 1 Tablespoon fresh thyme chopped or 2 teaspoons dried thyme
- 2 - 3 bay leaves
- 1 teaspoon salt
- Garnish with chopped fresh parsley green onions (scallions) and oven roasted tomatoes (optional)
In a heavy bottom soup pot, saute the leeks in the olive oil for about 3 -4 minutes until soft, stirring regularly so they don't burn
Add the minced shallot and saute together for about 30 seconds
Then add the garlic and saute for another 30 seconds
Add the 6 cups of vegetable broth
Add the thyme, the bay leaves and the salt
Add the cubed potatoes and stir together
Bring to a boil and reduce the heat to medium/high and cook together until the potatoes are fork tender but not totally falling apart
At this point, if you want a chunkier soup, scoop out about 1 potato full of cubes and set aside
With an immersion blender, blend the soup that's left in the pot to a creamy consistency and add the potato cubes that you set aside back into the pot
Taste your soup and add more salt and black pepper to taste
Garnish each portion with chopped parsley and chopped green onions (scallions)
Add some small oven roasted tomatoes to the garnish for added color and flavor (optional)
Inspired by: theveggiequeen.com
This soup is perfect for those chilly days when you just crave something warm and comforting!