Potato Leek Soup

After a delightful trip to our local Farmer’s Market this weekend I was inspired to make soup! I am a total soup lover and want to be good at making it. I’m always trying my hand at new recipes and editing them to suit our taste. I like thin, brothy soup and my hubby likes thick soups. I like soup that hide all kinds of veggies in it – any way to get my kids to eat their veggies – but Ben likes meaty soups. The one thing we agree on is that we all like them packed with flavor. So after taking a look at a few online recipes I decided to just go for it and create something myself. Here’s my attempt, hope you enjoy! The ingredients pictured below are the carrots, leeks, and potatoes from our local farmer’s market that I used in the recipe!


Potato Leek Soup

  • Servings: 6-8
  • Difficulty: average
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Potato Leek Soup

img_4270 Ingredients:
3 cups of small red potatoes  – diced
(I left the peel, scrub well)
3 large carrots – diced
3 stalks of celery – diced
3 leeks – quartered and sliced, white part only
1 medium onion – diced
1/2 tsp rubbed sage
1 tsp oregano
1/2 tsp black pepper
1/4 tsp white pepper
8 cups of chicken broth
(I used 8 cups water with 6 Tb of organic chicken base)
1 pint of heavy cream
1. Dice all vegetables in small cubes. The smaller the better. I like these to be bite sized and the smaller they are the faster they cook.
2. Add 8 cups of water to diced vegetables in a large stock pot, and add 6 Tablespoons of the chicken base (You could also use 8 cups of chicken broth).
3. Boil for 30 minutes or until vegetables are very soft.
4. Use a potato masher to mash vegetables. This is the step where many people use an infusion blender to make the broth thick and not have chunks creating a more traditional potato leek soup, but I prefer bite sized veggies so the mashing just thickens the broth slightly (mostly due to the potatoes) and leaves bite sized carrots, celery, onion and leeks.
5. Cook 5-10 longer and add heavy cream. The longer it cooks the more flavorful it becomes. This soup is even better the next day!
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And if you ask me no Fall meal is complete without baked goods to go with it! My tried and true “Here’s to Fall” pumpkin bread is my go-to but I’m looking for some new things to try. What is your favorite baked treat? Or maybe you have an easy, tried and true, artisan bread recipe I can try. This soup calls for the perfect bread to dip!


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