Potato and Leek Soup
There is nothing better than curling up with a hot bowl of soup on a cold winter’s day to warm your soul.
What better way to make a soup then to throw all of the ingredients in a pot, simmer for an hour, and then blend it. That’s the great thing about cream soups, they are easy to make, and the amount of preparation is minimal.
Potatoes and leeks are amazing ingredients on their own but add them together, and you will create an amazing dish. Serve this home made Irish Soda Bread for dipping in the soup, and your family won’t know what hit them!
- Prep Time: 30
- Cook Time: 60
- Total Time: 1 hour 30 minutes
- Yield: 4 1x
Ingredients
Scale
- Olive Oil
- 2 Pounds Potatoes
- 1 Onion – Chopped
- 1 Leek – Chopped
- 3 Garlic Cloves – Minced
- 1 473 ml Can of Guinness Blonde Lager
- 1.5 Litres Vegetable Stock
- 60 ml Coconut Milk (or 35% Cream)
- Salt & Pepper
Instructions
- Peel and cut potatoes, set aside
- Sauté Onions, Leeks, and Garlic in soup pot until onions are translucent,
- Add Potatoes and cook for 2-3 minutes,
- Deglaze with Guinness Blonde Lager, (Pour can into pan and reduce by half)
- Add Vegetable Stock,
- Simmer for an hour, and when all veggies are fork tender,
- Blend or use an immersion blender to reach desired soup consistency,
- Add Coconut Milk or 35% Cream to soup if too thick.
- Taste, Season, and Taste with Salt & Pepper
10. Serve, Eat Well, and Be Happy!
Find it online: https://www.cmfmag.ca/galley/potato-leek-soup/