Potato Leek Soup
Persons
8
Prep Time
17 minutes
Cook Time
25 minutes
Total Time
42 minutes
Ingredients
- 2 1/2 Lbs. Yukon Gold Potatoes (about 6 medium), peeled and cut into 1-inch chunks
- 6 C. Water
- 2 tsp. Salt
- 4 Medium Leeks, each cut lengthwise in half, then cut crosswise into 1/2-inch pieces
- 3 Tbsp. Olive Oil
- 2 tsp. Chopped Fresh Thyme Leaves or 1/2 tsp. Dried Thyme Leaves
- 1 C. Half and Half
- 1/4 tsp. White Pepper
- 1/2 C. Sour Cream (optional)
Instructions
- In large saucepot, heat potatoes, water and 1/2 teaspoon salt to boiling over high heat. Reduce heat to medium; cover and cook 14 to 16 minutes or until potatoes are fork-tender. Remove saucepot from heat; do not drain.
- Meanwhile, in large skillet, cook leeks, oil and thyme over medium heat 15 minutes or until leeks are soft, stirring occasionally. Remove skillet from heat.
- With potato masher, mash potatoes in cooking liquid until some chunks remain. Stir in half and half, pepper, remaining 1-1/2 teaspoons salt and leek mixture and heat to simmering over medium heat.
- To serve, ladle into soup bowls and top with sour cream, if desired.
Potato Leek Soup made with Yukon Gold Potatoes is a creamy and delicious way to warm up and fill your tummy on a cold day. Mix it up with another great soup option – Beer Cheese Soup with Rotisserie Chicken.
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