Leek and Potato Soup

Leek and Potato Soup

Leek and Potato Soup

It’s so basic I can’t even get a good photo of it, but leek and potato soup is a fall and winter classic. This is one of those recipes that I’ve had literally forever and make whenever the leeks look good at the farmer’s market. It’s warming, filling and calming and would go great with crumbled bacon on top. I particularly like this version of this recipe because it’s not too heavy. While I love potato soup, sometimes you get it and it’s just a brick of cheese, cream and butter that a potato danced by. This lets the flavors of the soup shine through without adding 10 lbs. Did I mention it freezes and reheats well? Add a small sandwich or some crusty bread and you have yourself a meal my friend.

Serves 4(ish)

Reheats: Yes

Freezes:Yes

Kid Friendly Tasks: Adding toppings

 

Ingredients

  • 1 lb leeks, wash and diced

  • 2 lbs potatoes, peeled and quartered

  • 4 c water

  • 3 tbsp diced onion

  • 2 c milk

  • 1 tsp salt

  • 1/2 tsp pepper

  • 1/4 c butter

  • 1/2 c heavy cream

  • 1/2 Parmesan cheese

 

Directions

  1. Put water, leeks, potatoes and onion in a pot and cover with the water, milk, salt and pepper. Bring to a boil and then lower the heat and cook for 30 minutes.

  2. Take the contents of the pot and slowly, VERY carefully because they are hot, run them through a blender or food processor, or use a stick blender right in the pot if you have one.

  3. Put everything back in the pot and add the butter and cream, cook over low heat 15 mins and then add the cheese. If it seems thick, add a bit more milk. Taste for salt and pepper. Garnish with chives, bacon more cheese etc.

Leek and Potato Soup

Leek and Potato Soup

 

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