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Hey y’all…When the cooler weather appears, nothing is more comforting than a warm bowl of soup. Truth be told, I love to eat soup year round. There is something so satisfying and comforting about soup. There are endless recipes for a variety of soups. Honey Bee has been known to say “But it’s too hot for soup” and I challenge by saying “You eat hot food for supper every night”. In my mind there is no difference.
This potato leek soup is a spin on the classic recipe, and so easy to make! I have created a more healthy version by omitting heavy cream and butter. You don’t need any cream to make this soup creamy.
Be sure to wash the sliced leeks again and again.
You only need to rough-chop the celery.
Fresh herbs in the stock pot make for a better tasting soup.
I use the immersion blender right in the stock pot. This makes for less clean-up later. Be very careful as the hot liquid may spatter.
This soup is delicious, comforting and satisfying.
It is a meal enough on its own or you can pair with a favorite salad.
I prefer to make a double batch and freeze the extra to make for easier meal planning.
I hope you give this wonderful soup a try this Fall and Winter. You won’t be sorry!