Citrus Herb Potato & Leek Soup

This potato and leek puréed soup is one of my all-time favorites because it’s so easy to make and always hits the spot. My daughter absolutely loves it—she calls it her “cozy bowl” on chilly days—and I love how simple yet flavorful it is. The best part? It's made with our Citrus Herb Seasoning, not only a best seller, but a personal favorite. A drizzle of chili oil takes it to the next level, adding just the right amount of heat to balance the creamy, comforting flavors.

Serves 6

Ingredients:

• 3 tbsp olive oil or butter
• 1 large onion, diced
• 2 leeks, white and light green parts only, sliced and rinsed
• 3 garlic cloves, minced
• 4 medium potatoes, peeled and diced
• 1 cup cauliflower florets
• 6 cups chicken broth
• 1 tbsp Citrus Herb Seasoning
• Salt and pepper, to taste
• Optional toppings: Flavor Society Chili Oil, Croutons, fresh herbs, or a drizzle of cream

Instructions:

1. Sauté Aromatics:
   Heat olive oil or butter in a large pot over medium heat. Add the onion and leeks, cooking until softened (about 5 minutes). Stir in the garlic and cook for 1 more minute until fragrant.

2. Add Vegetables:
   Add the potatoes, cauliflower, and chicken broth to the pot. Stir in the citrus herb seasoning. Bring to a boil, then reduce heat to a simmer. Cover and cook for 20 minutes, or until the potatoes and cauliflower are tender.

3. Purée the Soup:
   Using an immersion blender (or transferring the soup in batches to a blender), purée the mixture until smooth and creamy.

4. Season and Adjust:
   Taste the soup and adjust seasoning with salt and pepper as needed. If the soup is too thick, add a bit more chicken broth to reach your desired consistency. I prefer it thicker.

5. Serve:
   Ladle into bowls and garnish with croutons, a sprinkle of fresh herbs, or a drizzle of cream, if desired. Serve warm and enjoy!