potato leek soup with a kick
Using cumin, paprika and basil adds wonderful flavor to this basic Potato Leek recipe which is often limited to salt and pepper for tasting. My family loves soups and this one is a favorite. It's simple and very tasty. Can't go wrong serving Potato Leek Soup with a Kick!
yield
8 to 10
prep time
10 Min
cook time
30 Min
method
Stove Top
Ingredients For potato leek soup with a kick
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6 to 8yukon gold potatoes
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1sweet onion, chopped
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1 or 2leeks (2 if small; 1 is large)
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32 ozchicken stock
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2 cwater
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1 to 2 cmilk or half & half
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1/2 tspcumin (adjust more or less to personal taste)
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1/4 tspsmoked paprika (optional)
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1 tspdried basil
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1/2 to 1 tspminced garlic (adjust according to taste)
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salt & pepper to taste
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3 Tbspolive oil
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3 Tbspbutter, unsalted, divided
How To Make potato leek soup with a kick
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1Chop leeks then rinse multiple times to ensure all sandy grit is gone. Set aside to drain. -
2Rough chop the onion. Set aside while oil and butter are melting in pot.
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3Peel and chop potatoes into chunks about 1-inch in size. Let sit in large bowl of water until ready to add to pot.
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4Place the oil and 1 TBSP of the butter in large soup pot to heat. When heated, add the onions and leeks. Cook until translucent, about 7-8 minutes. Add the garlic and stir while cooking for 1 to 2 more minutes. Drain excess oil/butter before adding the chicken stock.
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5Add chicken stock to the pot. Stir. Add the diced potatoes. [I reserve about 1 cup of the diced potato to add at the end because we like some chunky pieces in our soup, but it's not necessary. You can cook all of the potatoes without reserving any if you prefer your soup to be completely creamy.]
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6Add the 2 cups of water. Add the spices. Cover pot and cook for 10 to 15 minutes until potatoes are fork tender.
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7Use an immersion blender to blend all ingredients in the pot until creamy smooth. Taste to determine if more salt and pepper are required and adjust at this time.
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8Add the half & half and butter. IF you're following instructions for chunks of potatoes in the creamy soup, add the chunks at this time. Cover pot with a lid and cook on medium-low for additional 10-12 minutes until fork tender, stirring frequently to prevent soup from sticking to bottom of pan. Serve hot.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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