Recipes at Sound Food

Quick leek and potato soup

This article is reprinted with permission from Small Potatoes.

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 myLeek and Potato Soup 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

1. Prepare your leeks. Slice off the root end and the tougher, dark green parts. Split in half and rinse out the grit. Coarsely chop.
2. 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.
3. 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.
4. While your water and leeks are heating up, peel the potatoes. (I used yellow. Red would probably be nice, also.)  Cut into large cubes.
5. Add the potatoes and about 1 tsp. salt. Simmer for about 40 minutes or until the potatoes are tender.
6. Using an immersion blender, puree soup until smooth. (You could use your blender or food processor too, just be careful of splattering, hot soup.
Notes:
  • 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!

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