Even in south Georgia, there are a few days in the winter when it's just too nasty to go outside. Those really cold, sometimes rainy, days are perfect for a big bowl of leek and potato soup.
We always make this with our own homegrown leeks, but we don't always have fresh potatoes left from the warm-season harvest. The fresh thyme really makes it special. We like to keep a thyme plant in the garden or in a pot by the house at all times for savory recipes like this.
We plant leeks in the fall and usually again in late winter. Although they take a while to grow, we'll sometimes harvest some early if we're wanting to make this delicious soup. Feel free to double the recipe size if it looks like you might be inside a few days!
INGREDIENTS:
- 5 Large Leeks - Cleaned and Roughly Chopped
- 5 lbs Yukon Gold Potatoes - Cubed
- 2 Quarts Vegetable Stock
- 3 Thyme Sprigs
- 1 Pint Heavy Cream
- 1 Cup Shredded Cheddar Cheese
- 1 Cup Bacon pieces
- 1 Cup Sour Cream
- 1/2 Cup Green Onion Tops
DIRECTIONS:
1) Sauté the roughly chopped leeks in a large pot with a little olive oil. We like to use our large, enamel, cast iron pot for recipes like this, but use what you have.
2) Once the leeks are translucent, add the cubed potatoes, thyme sprigs, and enough vegetable stock to cover the potatoes. You don't have to use all the vegetable stock listed above, just enough to cover the potatoes.
3) Bring the contents of the pot to a boil and boil until the potatoes are tender.
4) Remove 1/4 to 1/2 of the potatoes along with some of the liquid (depending on how thick you want the soup to be) and puree in a blender.
5) Add the puree back to the pot along with the heavy cream.
6) Stir well and simmer for 15-20 minutes or until you're ready to enjoy! Don't forget to remove the thyme sprigs prior to serving.
7) Top each bowl with shredded cheddar cheese, sour cream, bacon pieces, green onion, and salt and pepper to taste.