The Best Potato Leek Soup Recipe | Big Batch From Scratch
Potato leek soup is a favorite fall comfort food. This nourishing soup can be made in big batches and freezes well. Feel free to double or triple this recipe
Equipment
- Heavy bottom pot
- Cutting board
- Sharp knife
- Vegetable peeler
- Long handled spoon
- Measuring cups
- Frying pan
Ingredients
- 3 Tbl Grass Fed Butter
- 3 Tbl Chicken Fat or more butter
- 3 lbs Russet Potato peeled and diced
- 3 Large Leeks or 5 medium, cleaned and sliced
- 5-6 Stalks Celery diced
- 5-6 Cloves Garlic minced
- 6 cups real Bone Broth chicken is best
- A few Sprigs of Thyme or 1 tablespoon dry thyme
- 1 1/2 tsp Salt more to taste
- 2 tsp Coarse Ground Black Pepper
- 5 strips bacon cooked, drained and diced
- 1 cup Heavy Cream
Instructions
- If using bacon, fry it and leave it on a paper towel to drain the grease. Dice cooked bacon when cool enough to handle.
- Peel potatoes and cut into 1-2 inch cubes.
- Clean and thinly slice leeks.
- Dice celery.
- Add butter and chicken fat to a heavy bottom pot and melt over medium-high heat.
- Add leeks and sauté for a few minutes to soften.
- Add celery and stir well, sautéing for a minute or two.
- Add potatoes and stir well.
- Add salt, pepper and thyme.
- When potatoes are hot add chopped garlic. Stir together for about 30 seconds, careful to not burn the garlic.
- Add chicken stock and stir well.
- Bring to a boil and immediately lower to a simmer.
- Place lid on the pot slightly askew to vent.
- Set timer and simmer for 12 minutes.
- Check potatoes for doneness with a fork.
- Add cream and stir until warmed through, turn off heat.
- Remove about 4 or 5 cups of soup and place in a heat safe bowl.
- Carefully blend that soup with immersion blender. (If you don’t have one, you can use any blender, or skip this step all together.
- Return blended soup to pot and stir well.
- Add cooked bacon if using.
- Serve immediately.
- If freezing, let cool to room temperature stirring occasionally before packing and moving to the freezer.