Photo credit: Once Upon a Chef | Jenn Segal
Jenn Segal is quickly becoming my go to for all things soup. I found this recipe on Once Upon a Chef. It is so easy!
With all the cold damp weather we have been having and how busy Jenny and I have been at work, it’s nice to have something prepared that I can just heat up and serve before I run to our next appointment. The soup tastes great and the creamy texture is completely decadent. I love that you can modify the amount of cream so it is not as heavy. As I read the reviews, there were a few modifications that people made such as adding Marsala and using a lighter cream. The potatoes provide a nice creamy base so you should be able to add less cream if you like.
I used my Paderno dutch oven from Canadian Tire. It is on sale again if you need one. I didn’t have an immersion blender so I picked one up at Canadian Tire, on sale! The immersion blender came with a great set of attachments too. Looking forward to using it to make some fresh salsa.
If you are in need of a hand mixer or a cast iron fry pan, we found those on sale this week too!
POTATO LEEK SOUP | JENN SEGAL | ONCE UPON A CHEF
Photo credit: Once Upon a Chef | Jenn Segal
Ingredients
- 3 tablespoons unsalted butter
- 4 large leeks, white and light green parts only, roughly chopped (about 5 cups)
- 3 cloves garlic, peeled and smashed
- 2 pounds Yukon Gold potatoes, peeled and roughly chopped into 1/2-inch pieces
- 7 cups low sodium chicken or vegetable broth
- 2 bay leaves
- 3 sprigs fresh thyme
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 cup heavy cream (I used about half a cup heavy cream and 1% milk)
- Chives, finely chopped, for serving
Instructions
- Melt the butter over medium heat in a large soup pot. Add the leeks and garlic and cook, stirring regularly, until soft and wilted, about 10 minutes. Adjust the heat as necessary so as not to brown.
- Add the potatoes, broth, bay leaves, thyme, salt and pepper to pot and bring to a boil. Cover and turn the heat down to low. Simmer for 15 minutes, or until the potatoes are very soft.
- Fish out the thyme sprig and bay leaves, then purée the soup with a hand-held immersion blender until smooth. (Alternatively, use a standard blender to purée the soup in batches; see note.) Add the heavy cream and bring to a simmer. Taste and adjust seasoning with salt and pepper. If soup is too thin, simmer until thickened. If it’s too thick, add water or stock to thin it out. Garnish with fresh herbs if desired.
- Note: If using a standard blender to purée the soup: be sure not to fill the jar more than halfway; leave the hole in the lid open and cover loosely with a dishtowel to allow the heat to escape; and pour blended soup into a clean pot.
- Freezer-Friendly Instructions: The soup can be frozen, without the cream, for up to 3 months. Defrost the soup in the refrigerator for 12 hours and then reheat it on the stovetop over medium heat until hot. Once heated through, add the cream and bring to a simmer before serving.
Per serving (6 servings)
Serving size:about 1-1/2 cups
Calories:420
Fat:23 g
Saturated fat:13 g
Carbohydrates:47 g
Sugar:4 g
Fiber:5 g
Protein:11 g
Sodium:512 mg
Cholesterol:70 mg