Sometime’s I’m surprised at the things I don’t make on a regular basis and this easy potato leek soup is one of them. I’m not sure why, I love leeks, love potatoes and love soup, so it’s odd that I haven’t whipped one up for you guys yet. Mike also loves a good leek soup so it’s always been in the back of my mind to whip up a pot sometime.
That sometime was this week. I’m testing out the new Phillips Hand Blender this month and an easy potato leek soup was just the ticket. You can get pretty complex with leek soups and let’s just say that Magpie barely has time to sleep, never mind make a complex soup this week.
So easy potato and leek soup it was!
The key to using leeks in your cooking is to clean those suckers out, and well. They are infamous for having grit hiding in their layers, so they can be slightly time consuming. Slightly. You might have to add on another five minutes to your prep time for leeks and that’s about it. This recipe only uses four, so it’s safe to say that you can still tackle this and have it ready for dinner in no time.
The reason that the Phillips Hand Blender is so important for this recipe is that potato leek soup has to be smooth, like buttah. Potato and leek soup should be a creamy, decadent bowl of soup and it has to be pureed at the very end. The only other option is to ladle it into a blender, back and forth, until you have the soup smooth. No. Thanks. If you are a serious soup makers, then an immersion blender like the Philips Hand Blender is an absolute must!
Some of the awesome features of the Phillips Hand Blender are:
- SpeedTouch technology to intuitively set the right speed
- Anti-splash blade guard with special wave shape
- Ergonomically designed grip for secure and easy handling
- Single button release for easy assembly
So let’s take a look at before:
Can you imagine ladling this soup back and forth until it’s smooth?
Man, just get an immersion blender. I honestly haven’t been without one for eons now. My parents bought me my first one right after I was married and I was instantly hooked. No mess, no fuss, easy to clean and it helps make the best soups ever!
The beauty to this soup is that yes, it’s an easy potato leek soup, but it’s also a snap to make it dairy free! And I don’t mean dairy-free by adding non-dairy milks, I mean it’s completely fine without any dairy.
I made sure that the amount of potatoes purees into a smooth, delicious soup without using any thickeners and you don’t even miss the dairy. So hey, this is gluten free as well!
The key is to use an amazing chicken or vegetable broth and make it strong. I never use the cartons of pre-made boullion, I use the powder that comes in a can or the cubes and make it about twice as tasty as the cartons. If you use a great, strong broth at the start, there is literally no need for any spices. None. I didn’t put in a single bay leaf, chopped garlic or anything. Why bother when you can get all of that flavour out of the boullion?
Remember, I said that this is an easy potato leek soup, so I went easy!
Now, don’t forget to enter my Phillips Hand Blender Gift Basket Giveaway!!!
Happy cooking! If you have any questions, leave them in the comments below!
Love you more than chocolate,
- 2 tbsp butter
- 4 leeks washed of all the grit and white/pale green parts chopped
- 6 cups of peeled and sliced Russet potatoes
- 7 cups of chicken or veggie broth
- 1 cup of heavy cream
In a large soup pot on medium heat, melt the butter then add the leeks.
Fry until soft, trying not to brown any of the leeks in the process. You simply want to cook them until they are soft.
Add the potatoes and chicken stock.
Cook for 30-40 minutes on a low simmer, until the potatoes are soft and falling apart. Alternatively, you can also cook this in your crockpot on low all day.
Using a hand immersion blender, process the soup until smooth.
Stir in the cream until mixed through completely.
Serve and enjoy!
While this post has been generously sponsored, all opinions and words remain my own.