I have been on a soup bender this week. Soup is a great way to use up your left over garden produce, and is a super great brunch or lunch option. This leek, garlic and potato soup is a great way to use up the last of your winter stored potatoes that are getting floury.
The garlic adds an extra depth to the leek flavor and makes an already great dish absolutely fabulous.
This easy potato soup recipe is quick to whip up – it cooks in about 25 minutes, it is very filling and very delicious. It freezes well, and one batch makes up about 6-8 portions.
To serve I like to add a blob of sour cream or a swish of cream, but the actual recipe itself has no dairy in it so that my husband can eat it. Add a piece of buttery toast and I am a happy camper!
Leek, Garlic and Potato Soup
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- 1 Tablespoon of Dripping/Lard/Oil
- 2 Large Leeks
- 4 Rashers of Bacon
- 4-6 Cloves of Garlic
- 8 Medium Potatoes
- 4 Cups of Chicken Stock (or replace with water)
- 6 Cups of Water
- Salt and Black Pepper to taste
Chop the leeks in half length ways, then into thin slices. Wash the slices under running water in a colander or sieve to remove the dirt. Cut the bacon into 1/4 inch pieces.
In a large pot over medium heat melt the fat and add the leeks, bacon and crushed garlic. Cook this down until wilted. While they cook, chop the potatoes into 1 inch cubes. You can peel them if you like, but I tend to leave the skins on.
Add the potatoes, stock and water to the pot, along with about 1 teaspoon of salt. Cook until the potatoes are soft. Either wiz with a stick blender or mash with a potato masher until as smooth as desired.
Taste and add salt and pepper as desired. Serve this creamy potato soup with a crusty roll or buttery toast and a blob of sour cream or unsweetened yogurt.
If you’re looking for more soups to use up your harvest or to warm you up from the inside out, might I recommend 2-for-1 Crockpot Beef Roast plus Bonus Bean Soup and The Best Winter Soup Recipes to Warm You Up.