We got leeks last Tuesday in our CSA basket, and I wasn’t exactly sure what to do with them. I know they’re basically like big huge fat green onions, but didn’t really have a plan for them. So I googled around and found things like potato leek soup, cauliflower leek soup, things like that. So I took the idea and ran with it, instead making a creamy delicious “loaded baked potato” leek soup.
We just finished scarfing down our bowls and holy cow… I couldn’t make you wait another day for this recipe. RUN to the store now and get ingredients for this soup if you don’t already have them. Then make the soup. I beg you. You will thank me later.
You will need:
- 1 stick of butter (1/2 cup)
- 2-3 leeks (just the white part and the light green part – toss the tough dark green parts), chopped
- Salt and white pepper
- 2 baking potatoes, diced (about 4 cups total). Leave the peels on, because why not?
- about 3 cups of chicken broth
- 1/3 cup or so of heavy cream
- bacon, cooked and crumbled
- sour cream (full fat please!)
- In your soup pot, melt the butter and throw in the leeks. Cook them until they’re soft, about 10 minutes or so over medium-high heat. Add salt and white pepper.
- Then dump in the broth and potato chunks. Actually, dump in the potatoes first, then the broth. That way you won’t splash the broth (just a little) like I did.
- Bring to a boil and cook for about 20-30 minutes or until the potato chunks are tender enough to eat nicely. I tasted one and it was perfect.
- Turn off your stove’s heat, then use a slotted spoon to remove several spoonsful of potato/leek chunks to a bowl for safekeeping. Using an immersion blender or your regular blender, blend the soup until smooth.
- Add the chunks you saved back into the soup, along with the heavy cream. Stir together.
- Serve with shredded cheese, sour cream, and bacon on top. Oh, yum! Thick creamy deliciousness with cheesy drips coming off of your spoon…