A most delicious, hearty and flavorful soup, perfect for a crisp Fall day! There is something I love about a warm, rich soup at the turn of the season. Perhaps it’s the comfort or routine feeling of it. This one won’t disappoint! Easy and crowd pleasing!
Potato and Leek Soup
- 1 stick unsalted butter
- 1 shallot chopped
- 2-3 leeks chopped (roughly 3 cups)
- 4 cloves garlic minced
- 2 tsp kosher salt
- 1 tsp black pepper
- 2 tsp dried oregano
- 1 tsp fennel seeds
- 8 cups chicken stock
- 2.5 lbs golden or Yukon potatoes chopped into 1” squares
- 1/3 cup heavy cream
- 1 block cream cheese cubed
- Fresh chives
- Scallions chopped
- Homemade croutons
- Heat a large stockpot over medium heat. Melt butter. Add shallot, garlic and leeks. Season with salt, pepper, oregano and fennel seeds. Mix well. Turn heat down to low. Sauté 8-10 minutes or until nicely softened.
- Add chopped potatoes and broth. Turn heat to high and bring to a boil. Once boiling, turn heat down to low. Cook 15-20 minutes or until potatoes are fork tender.
- Add heavy cream and cubed cream cheese. Cook 5 more minutes or until incorporated.
- Working in batches and working cautiously, blend soup in stand blender or with immersion blender in pot. Remember that soup is quite hot so don’t fill blender more than half full each time. Blend until smooth. Taste and adjust salt and pepper as needed.
- Ladle soup into bowl. Garnish with fresh herbs and croutons.
- If you have extra time, we love biscuit croutons. Make refrigerated biscuits according to package instructions. Let cool. Slice in half width wise. Spread butter and dried herbs over top. Broil for a few minutes until golden brown. Let cool and cut into squares.