Leek and potato soup is cozy and fragrant with soft notes of lemongrass to add some freshness to your bowl.
Jump to RecipePlease note there are Amazon affiliate links in this post. While the cost to you is the same, I do earn a small commission on any sales made through the links in this post. I would never recommend anything that I don’t believe in–thank you for your support!
I wasn’t joking when I said it was soup season… And winter in Minnesota is long, so I guess this is a soup blog now. :P In any case, this particular creation was first developed live on stream as part of one of our secret ingredient streams! Every Monday, members of the Hookom on Health community on Twitch give me 3 secret ingredients that I have to use to create a dish in 1.5 hours or less. This soup was so good, I just had to share it with you! If you’d like to see this creation in action, you can watch the highlight video of this stream here.
Honestly, before making this soup I had never cooked with leeks before! They’re just one of those things I knew existed, but hadn’t quite used before. And now that I know how delicious this soup is, I know we’ll be using them a lot more in the future.
I had also never cooked with lemongrass before! Clearly it was a night of new experiences. :P One thing someone shared with me that made prepping lemongrass easier was to remove the very outer layer and then smash it with the butt of a knife before finely chopping it.
To make this soup, melt the butter in a large stockpot over medium heat. Once melted, add the leeks and garlic and saute until fragrant and softened. This takes about 5 minutes. Adjust the heat as needed to prevent browning.
Then, add the potatoes, chicken stock, lemongrass, bay leaf, dried thyme, paprika, ground black pepper, and salt and bring the soup to a boil. Cover, reduce heat to low, and simmer for about 20 minutes, or until the potatoes are soft and tender.
Turn off the heat, remove the bay leaf, and use an immersion blender to puree the soup until it’s nice and smooth. Put back on low heat and add the milk, stirring continuously until well incorporated. Remove from heat and serve!
Enjoy! If you try this recipe, please be sure to leave your thoughts and a rating in the comments below. Don’t forget to tag me @HookomOnHealth and use the #HookomOnHealth so that I can see your creations online!
Please note there are Amazon affiliate links in this post. While the cost to you is the same, I do earn a small commission on any sales made through the links in this post. I would never recommend anything that I don’t believe in–thank you for your support!
Leek and Potato Soup
Ingredients
- 2 tbsp salted butter
- 2 large leeks thinly sliced
- 4 cloves garlic minced
- 10 baby yellow potatoes (about 3 cups) chopped
- 2 sticks lemongrass finely chopped
- 1 bay leaf
- 1 tsp dried thyme
- 1/2 tsp paprika
- 1/2 tsp ground black pepper
- 1/4 tsp salt
- 1/2 cup milk
Instructions
- Melt butter in a large stockpot over medium heat. Add leeks and garlic and saute until fragrant and softened, about 5 minutes. Adjust heat as necessary to prevent browning.
- Add potatoes, chicken stock, lemongrass, bay leaf, dried thyme, paprika, ground black pepper, and salt and bring soup to a boil. Cover, reduce heat to low, and simmer for about 20 minutes, or until potatoes are soft and tender.
- Remove bay leaf and turn off heat. Use an immersion blender to puree soup until smooth. Put back on low heat, add milk, stirring continuously until well incorporated. Portion into individual bowls and serve!
Notes
- If soup is too thick for your liking, add more milk. If soup is too thin, allow to simmer until thickened.
- If you don't have an immersion blender, allow soup to cool a bit before portioning into a high-speed blender and blending.
- Store leftovers in an airtight glass container for up to 3-5 days.