This flavorful Creamy Leek and Potato Soup made without heavy cream is silky smooth and delicious. Serve it with Garlic Parmesan Crostini for the ultimate soup dinner.
2large leeksthinly sliced, white and light green parts only
2carrotsdiced
2celery stalksdiced
4poundwhite potatoespeeled and diced, about 1.5 .
2clovesmedium garlic
8cupschicken stock
2sprigs of fresh thyme
½tsp.sea salt
½tsp.freshly ground pepper
½tsp.freshly grated Nutmeg
For Garlic Parmesan Crostini:
1French baguettethinly sliced on the diagonal
1tbsp.extra-virgin olive oil
1clovelarge garliccut in half
4tbsp.freshly grated Parmesan cheese
Instructions
To make soup:
In a heavy-bottomed pot, heat the butter and olive oil over medium-high heat.
Add the onion, leeks, carrots, celery and garlic. Season with salt, pepper and nutmeg.
Lower heat to medium and cook, stirring every few minutes, until vegetables soften, about 8 to 10 minutes.
Add the potatoes and 8 cups of stock, bring to a boil and then reduce heat. Simmer soup until potatoes are tender, about 20 minutes.
Adjust seasonings, let soup cool slightly.
Remove the thyme sprig before pureeing soup in batches in your Vitamix, or other blender.
If you prefer you could purée only part of the soup, so that you have a chunkier textured soup.
To make the Garlic Parmesan Crostini:
Slice baguette into 1/2-inch rounds
Rub tops of sliced baguette with cut garlic clove
Lightly brush baguette slices with extra-virgin olive oil
If desired top with freshly grated Parmesan
Place under broiler until bread slices are toasted and cheese has melted (keep a close eye on them, this step doesn't take long!)
Notes
If you like your soup creamy with chunks of veggies, simply purée part of the soup and then add it back to your big pot of soup. This will give you a thick soup with lots of texture.
If you reheat leftovers, you may need to thin soup with a bit of water or leftover broth.