Warm up with a bowl of hearty, homemade potato leek soup on chilly days.
toast, for servingI love this recipe because it all happens in one pot, allowing for minimal mess and super easy cleanup. You can make a big batch and freeze for up to three months until you are ready to eat it. This soup goes great on its own or as a side to a sandwich for lunch.Swap option:Soak the leeks in cold water to remove any dirt and sand. Repeat the process twice to ensure all dirt and sand is removed.In a large Dutch oven over medium-high heat, melt the butter.
Cook, stirring occasionally, until the leeks are softened and translucent, 8 to 10 minutes.Add in the bay leaf, fresh thyme sprigs, potatoes and chicken stock. Bring to a boil and reduce to a simmer. Cook for 18 to 20 minutes, or until the potatoes are tender and cooked through.Remove the bay leaf and thyme sprigs from the soup. Using a handheld blender, blend the soup until smooth. Alternatively, blend the soup in batches in the blender . Add back into the stock pot and add in lemon juice.
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