Potato-Leek Soup: A Comfort Food No One Can Resist

The ideal comfort food when you are feeling under the weather or simply need something to cheer you up.

This soup has a bit of something for everyone who needs it. It is easy to go down, so it can be sipped, or it can be hearty and happy while garnished with some of your favorite additions.

Potato-Leek Soup: A Comfort Food No One Can Resist

It is the comfort food that you didn’t know you needed. Here’s what you need to make it:

Ingredients

2 Tablespoons of Unsalted Butter
1 Tablespoon of Olive Oil
4 Large Leeks – the white and light green parts only, halved lengthwise, halves cut into ½ inch-thick half-moons (about 8 cups)
4 Large Celery Stalks – chopped (about 2 cups), and small tender leaves for garnish
6 Large Yukon Gold Potatoes – peeled, quartered lengthwise and cut into ½ inch pieces (about 9 cups)
7 Cups of Water
2 Tablespoons and 1 Teaspoon of Jarred Chicken Stock Base
1 Cup of Whole Milk
¼ Cup of Heavy Cream
1 ½ Teaspoons of Kosher Salt
½ Teaspoon of Black Pepper
Pinch of Grated Nutmeg
Finely Chopped Chives and Crushed Potato Chips to Garnish

Potato-Leek Soup: A Comfort Food No One Can Resist

How to Make the Comfort Food Soup

Melt the butter with olive oil in a large saucepan over medium heat. Add the leeks and cook them while stirring often until they are soft (5 to 8 minutes). Add celery and cook while stirring often until it is tender and saturated with color (8 minutes). Add in potatoes and stir to coat them in butter and oil. Reduce to low heat and cook while stirring often until the potatoes are in a shiny and milky starch (5 minutes). Stir in the 7 cups of water and chicken stock base. Bring it to a boil over high heat. Reduce to medium heat and simmer while stirring occasionally until the potatoes are tender and the vegetables have softened (about 15 minutes). Remove from the heat. Use a ladle to remove 2 cups of the cooking stock (only the liquid) and reserve it in a small bowl. Let the soup stand at room temperature for 30 minutes.

Stir in the milk, cream, salt, pepper, and a pinch of nutmeg into the soup. Stir in reserved stock a bit at a time until the desired consistency is reached. You can puree the soup in a blender or use a potato masher to mash the soup. Divide the soup evenly into 8 bowls and garnish with celery leaves, chives, and the crushed potato chips.