Everybody needs a good leek and potato soup recipe. I’ve made a few different recipes but have never found one I could love. This week, when I found myself once again in the presence of leeks, I was determined to create the perfect soup. I spread all the cookbooks I had with leek soup recipes out on the counter, skimmed over them, and came up with my own combination that I really like. Hopefully, you’ll find it comforting and simple, too.
9 oz. leeks (about 3 medium)
1 1/2 lbs. potatoes (about 4-5)
6 1/2 cups water
butter, salt, pepper
- Prepare your leeks. Slice off the root end and the tougher, dark green parts. Split in half and rinse out the grit. Coarsely chop.
- In your soup pot, melt 2 tbls. butter. Add the leeks, a dash of salt and pepper, and cook for about 10 or so minutes over medium until they are just starting to brown.
- Pour in the water and with a wooden spoon, rub off any brown bits on the bottom of the pan. Bring this to a low boil.
- While your water and leeks are heating up, peel the potatoes. (I used yellow. Red would probably be nice, also.) Cut into large cubes.
- Add the potatoes and about 1 tsp. salt. Simmer for about 40 minutes or until the potatoes are tender.
- Using an immersion blender, puree soup until smooth. (You could use your blender or food processor too, just be careful of splattering, hot soup.)
- A little bit of cream drizzled over the top of your cup of soup is lovely, but not necessary.
- We served it with homemade garlic croutons. I liked the little bit of crunch.
- Reheats well, so make plenty of it!