Cream of Leek and Potato Soup

Name: Cream of Leek and Potato Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 2 tbsp butter; 2 bunches Queen Victoria leeks (sliced (white and light green parts only)); 1/2 tsp sea salt; 1/2 tsp pepper; 4 cups vegetable broth (sodium-reduced); 1 lb yellow-fleshed potatoes (peeled and chopped); 2 sprigs thyme (fresh); 2 each bay leaves; 2 tbsp 35% whipping cream; 2 tbsp lemon juice; 1 pinch ground nutmeg; 4 tsp canola oil; 1 tsp all-purpose flour; 4 tsp fresh chives (finely chopped)

Cream of Leek and Potato Soup

Topped with roasted crispy leeks, this soup is light and flavorful – inspired by spring! Serve hot or cold.

Print Recipe

Prep Time 15

Cook Time 30

Total Time 45

Ingredients

2 tbsp butter
2 bunches Queen Victoria leeks sliced (white and light green parts only)
1/2 tsp sea salt
1/2 tsp pepper
4 cups vegetable broth sodium-reduced
1 lb yellow-fleshed potatoes peeled and chopped
2 sprigs thyme fresh
2 each bay leaves
2 tbsp 35% whipping cream
2 tbsp lemon juice
1 pinch ground nutmeg
4 tsp canola oil
1 tsp all-purpose flour
4 tsp fresh chives finely chopped

Instructions

Pre-heat oven to 425 degrees. Melt butter in saucepan over medium heat; cook half of the leeks and 1/4 teaspoon each of the salt and pepper for 8-10 minutes, or until lightly golden brown and tender.
Stir in broth, potatoes, thyme, and bay leaves; bring to boil. Reduce heat to medium-low; cook for 15-18 minutes or until potatoes are tender. Remove thyme and bay leaves. Stir in cream; cook for 1-2 minutes or until heated through. Using hand blender, puree until smooth. Stir in lemon juice and nutmeg.
Meanwhile, pat remaining leeks dry with paper towel; toss with oil. Sprinkle with flour and remaining salt; toss until evenly coated. Arrange in single layer on parchment paper-lined baking sheet. Bake, turning once, for 8-10 minutes or until golden brown. Let cool completely.
Divide soup among 4 bowls. Top with crispy leeks, chives, and remaining pepper.