Silky Potato Leek Mug Soup
Silky Potato Leek Mug Soup
Ingredients
For the Soup
- 1 bunch leeks, white and light green parts, thinly sliced
- 1 tablespoon unsalted butter
- 1 teaspoon olive oil
- 3 potatoes, medium, peeled and rough-chopped
- 1 tablespoon chicken fat, (optional)
- 4 cups chicken stock, or enough to just cover vegetables
- 1/4 cup sour cream
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For Garnish
- 1/2 cup croutons, as needed
- 2 slices crispy bacon, crumbled (optional)
Instructions
- 1
Prepare the leeks by thoroughly washing and thinly slicing the white and light green parts. Discard the dark green tops.
⏱️ 5 min
- 2
In a large pot or Dutch oven, melt the unsalted butter over medium heat. Add the olive oil.
⏱️ 1 min
- 3
Add the sliced leeks to the pot. Sauté, stirring occasionally, for about 15 minutes, or until the leeks are very soft and translucent but not browned.
⏱️ 15 min
- 4
While the leeks are sautéing, peel and rough-chop the three medium potatoes.
⏱️ 5 min
- 5
If using, stir in the tablespoon of chicken fat with the softened leeks for added flavor.
⏱️ 1 min
- 6
Add the chopped potatoes to the pot with the leeks. Pour in enough chicken stock to just cover the vegetables.
⏱️ 2 min
- 7
Bring the mixture to a boil, then reduce the heat to a simmer. Cook, uncovered, for 15-20 minutes, or until the potatoes are very tender and easily fall apart when poked with a fork.
⏱️ 15 min
- 8
Remove the pot from the heat. Using an immersion blender, blend the soup directly in the pot until it is completely smooth and creamy. Alternatively, carefully transfer the soup in batches to a regular blender and blend until smooth (return to pot after blending). If you prefer a chunkier soup, blend only partially.
⏱️ 5 min
- 9
Stir in the sour cream until fully incorporated. Season the soup with salt and freshly ground black pepper to taste.
⏱️ 1 min
- 10
Ladle the hot soup into mugs or bowls. Garnish with croutons and crumbled crispy bacon, if desired. Serve immediately.
Kitchen Tools
Nutrition Facts (per serving)
Silky Potato Leek Mug Soup
Ingredients
For the Soup
- 1 bunch leeks, white and light green parts, thinly sliced
- 1 tablespoon unsalted butter
- 1 teaspoon olive oil
- 3 potatoes, medium, peeled and rough-chopped
- 1 tablespoon chicken fat, (optional)
- 4 cups chicken stock, or enough to just cover vegetables
- 1/4 cup sour cream
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For Garnish
- 1/2 cup croutons, as needed
- 2 slices crispy bacon, crumbled (optional)
Instructions
- 1
Prepare the leeks by thoroughly washing and thinly slicing the white and light green parts. Discard the dark green tops.
⏱️ 5 min - 2
In a large pot or Dutch oven, melt the unsalted butter over medium heat. Add the olive oil.
⏱️ 1 min - 3
Add the sliced leeks to the pot. Sauté, stirring occasionally, for about 15 minutes, or until the leeks are very soft and translucent but not browned.
⏱️ 15 min - 4
While the leeks are sautéing, peel and rough-chop the three medium potatoes.
⏱️ 5 min - 5
If using, stir in the tablespoon of chicken fat with the softened leeks for added flavor.
⏱️ 1 min - 6
Add the chopped potatoes to the pot with the leeks. Pour in enough chicken stock to just cover the vegetables.
⏱️ 2 min - 7
Bring the mixture to a boil, then reduce the heat to a simmer. Cook, uncovered, for 15-20 minutes, or until the potatoes are very tender and easily fall apart when poked with a fork.
⏱️ 15 min - 8
Remove the pot from the heat. Using an immersion blender, blend the soup directly in the pot until it is completely smooth and creamy. Alternatively, carefully transfer the soup in batches to a regular blender and blend until smooth (return to pot after blending). If you prefer a chunkier soup, blend only partially.
⏱️ 5 min - 9
Stir in the sour cream until fully incorporated. Season the soup with salt and freshly ground black pepper to taste.
⏱️ 1 min - 10
Ladle the hot soup into mugs or bowls. Garnish with croutons and crumbled crispy bacon, if desired. Serve immediately.