Old-Fashioned Potato Leek Soup
This Old-Fashioned Potato Leek Soup is so creamy and delicious. If you're looking for the perfect recipe for potato soup, this is definitely it. The leeks and onion slightly caramelize in the cooking process to round out the flavor of this easy potato soup. Once the potatoes have boiled and softened, blend the ingredients together to reach your desired consistency. The bright taste of parsley helps to lighten this recipe and keep it from feeling too heavy. Add sour cream, shredded cheese, green onions, or your other favorite toppings (bacon, anyone?) and serve hot. Enjoy this tasty potato soup during the cool fall months.
Cooking Vessel SizeLarge pot
- 2 tablespoons olive oil
- 5 Yukon Gold potatoes, diced
- 1 leek, chopped and rinsed well
- 1 medium onion, diced
- Salt and pepper
- 5 cups water
- 2 cups half and half, warmed
- 1/4 cup Italian parsley, chopped
- Sour cream, cheese, and green onion for serving
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In a large pot, heat olive oil over medium-high heat. Sauté onion and leek until softened. Add potatoes, salt, pepper, and water. Bring to a boil, reduce heat to low, and simmer for 20 to 30 minutes until the potatoes are tender.
Remove from the heat. Add the half and half and parsley. Using an immersion blender, puree the mixture to desired consistency. The soup will thicken as it’s pureed. Adjust seasoning, if desired.
Serve with a dollop of sour cream, a sprinkle of shredded cheese, and a bit of green onion.
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