Easy Potato Soup Recipe From Scratch

Fall is my favorite cooking season. Finally there is some relief from the long hot days of Summer. The leaves begin falling off the trees and we start craving those hearty comfort food dishes like soups and stews, pot roasts, and meat loaf.

One of my favorite soups to make is potato soup. Potatoes are a great medium for soup because they are so versatile: they pair well with so many different ingredients it is hard to go wrong. This is an easy potato soup recipe that I think will become one of your favorites once you give it a try.

Easy Potato Soup Recipe From Scratch

A Comfort Food Dish For Fall: My Easy Potato Soup Recipe With Leeks, Kale, And Prosciutto

Kale washed and stemmed.

The aromatic vegetables and herbs: leeks, onion, shallot, garlic, celery, rosemary, and thyme.

Potatoes quartered and sliced.

Coat the bottom of the pan with olive oil and about 1/2 teaspoon of sesame oil. Add the thyme, rosemary, onion, shallots, leeks, garlic, and celery. Cook until the mixture is translucent. De-glaze the pot with white wine. Add the kale and the potatoes. Add the stock, it should just barely cover everything.

Healthy, Yummy, Chunky And Creamy Leek And Potato Soup

Easy Potato Soup Recipe With Leeks Kale And Prosciutto

• Yield: 3 quarts
• Prep Time: 20 minutes
• Cook Time: 30 minutes

Ingredients

• Extra virgin olive oil to coat pan
• sesame oil to taste, see notes
• 3 ounces / 85 grams prosciutto, diced
• 1 bunch kale, woody ribs removed
• Kosher salt to taste
• Cracked pepper to taste
• 1/4 cup + 2 tablespoons / 90 milliliters white wine, divided
• 12 sprigs thyme, picked and chopped
• 2 sprigs rosemary, picked and chopped
• 1/2 medium yellow onion, diced
• 2 shallots, diced
• 2 leeks, split washed and sliced
• 1 clove garlic, minced
• 1 rib celery, diced
• 4 medium potatoes, quartered and sliced
• 1 quart chicken stock, sub vegetable stock
• 1 ounce / 28 grams cream cheese
• 1 ounce / 28 grams butter
• 2 tablespoons / 30 milliliters heavy cream

Method

1. Set a 6-quart pot over a medium flame. Add enough olive oil to coat the bottom lightly. When the oil becomes fragrant add the prosciutto. Cook until just crisp. Drain in a colander, reserving the oil.
2. Increase the heat to medium-high. Add the oil back to the pot, along with a 1/4 teaspoon of sesame oil. Add the kale. Season to taste with salt and cracked pepper. Saute until tender. Add the 2 tablespoons white wine and cook until the wine evaporates. Remove and set aside.
3. Reduce the heat to medium. Coat the bottom of the pan with olive oil again and add about 1/2 teaspoon of sesame oil. Once the oil is fragrant add the thyme, rosemary, onion, shallots, leeks, garlic, and celery. Stir to mix and cook until the mixture is translucent. De-glaze the pot with the remaining white wine, allowing it to reduce until almost gone. Meanwhile, transfer the kale to a cutting board and rough chop it. Add the kale back to the pot.
4. Add the potatoes and stir to mix. Add the stock, it should just barely cover everything. Bring to a boil, reduce heat and allow to simmer until the potatoes are cooked through, about 30 minutes.
5. Transfer about 3 cups of the soup to a blender. Add the cream cheese, butter, and cream. Puree until smooth, see notes. Add the puree back to the pot and bring the soup to a low boil, while stirring. Remove from heat.
6. To serve ladle soup into a bowl and top with a sprinkling of prosciutto and a drizzle of olive oil.

Notes

1. When you work with sesame oil always keep in mind that a little goes a very long way. Sesame oil is very strong and can easily overpower a dish.
2. Remember, when you puree hot foods in a blender, don't overfill the blender, remove the pour opening cover on the lid, and use a kitchen towel to keep pressure on the lid. Start on low speed and increase to high.

Tags: easy potato soup recipe, potato and leek soup recipe, creamy leek and potato soup, potato leek soup