Creamy Potato Leek Soup

The Foodies' KitchenOctober 9, 2024

This post is also available in / Esta entrada también está disponible en ESPAÑOL (SPANISH)

We are entering soup season! Now that the weather is starting to get cooler and it gets dark earlier in the evening, this potato and leek soup recipe is ideal for a comforting dinner. We recommend serving it with a slice of toasted bread.

The combination of potato and leek is always delicious and gives our soup a delicate and elegant flavor. We used Mondu Vegetable Consommé as a base to cook the potatoes and leek. It is a 100% natural consommé, free of gluten and fat and free of animal origin ingredients.

The cooking cream is added last, after the soup has been blended and before serving. As a final touch we added a swirl of olive oil and fresh thyme leaves. This soup can be part of a dinner accompanied by a sandwich or a salad. Delicious!

Helga & Kitty

Creamy Potato Leek Soup

Yields: 6 servings

Ingredients:
2 tablespoons olive oil
2 tablespoons unsalted butter
1 pound potatoes peeled and chopped into ½ inch cubes
2-3 medium leeks cut in half, sliced and well cleaned
1 teaspoon salt
½ teaspoon Mondu ground black pepper
5 cups Mondu vegetable stock (6 teaspoons of Mondu consommé dissolved in 5 cups of hot water)
½ cup cooking cream

Directions:

Heat a medium pot on medium heat and add butter and olive oil. Once melted add the leeks and sauté for 5-7 minutes until softened but not caramelized.
Add the cubed potatoes and season with salt and pepper.
Add the stock to completely cover the vegetables. Cover with the lid, leaving a small opening and bring to a strong simmer.
Cook the potatoes and leek until very tender, about 35 minutes.
Once done, turn off the heat and use an immersion blender or high powdered blender to blend the soup until completely smooth.
Pour in the cooking cream and stir to mix in.
Ladle the soup into bowls and garnish with fresh thyme, a drizzle of olive oil and additional grating of black pepper and salt.

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