I love soup season! In fact, in my house it’s soup season year round—in the summer I just eat my soups cold. In the winter and early spring I like them warm and comforting. This Potato Leek Soup is perfect for March, especially around St. Patrick’s Day! This delicious recipe is satisfying without being too heavy, makin git perfect for lunch. I just love the way the oniony leeks impart a delicate and tantalizing flavor that you’ll crave.
- 6 Yukon gold potatoes, washed and peeled and quartered
- 6 leeks, washed and the white parts finely chopped
- 1 medium onion, peeled and quartered
- 2 quarts low-sodium chicken stock
- 1/3 cup flour
- ¾ stick unsalted butter
- 1 cup 2% milk
- 2 sprigs fresh thyme
Step 1: Pour the chicken stock into a large stockpot. Add the potatoes, leeks, onion, and thyme. Bring the liquid to a boil for 20 minutes. Once the potatoes are very soft add the flour and butter and a pinch of salt and pepper.
Step 2: Use an immersion blender to blend all of the ingredients together, blending until the soup is completely smooth.
Step 3: Continue to simmer the soup for 20 minutes or until the desired thickness is reached.
Want more soup recipes?
- Roasted Butternut Squash and Red Lentil Soup Recipe
- Root Vegetable Pear Soup Recipe
- Hearty Root Vegetable Bean Soup Recipe
- Chicken Soup for Baby Recipe
- Slow-Cooker Tomato Soup Recipe
Find more recipes for Kelsey Banfield at The Naptime Chef.