11.14.2012

Creamy Potato & Leek Soup

I was actually pretty excited to get cooking again when we got back from DC.  We got a lot of great (and a few bizarre) things in our CSA so I kinda went to town.  French onion soup, sauteed kohlrabi, potato & leek soup, Brussels sprouts with prosciutto, butternut squash risotto, and lots of green smoothies have made up our diet for the last few days.

I'll post the risotto recipe soon but today I wanted to share the soup with you because this one was, by far, my fave.  I could've eaten the whole pot of this stuff.  I made a little addition that you don't normally find in potato soup and it really pushed this dish over the edge.  But the best thing about it is how rich and creamy the soup turns out - and there's not even any cream in it!  Make a pot for yourself and warm up any chilly fall day!

"potato and leek soup"


What You Need:
3 leeks
2 lbs. of potatoes (I used a mixture of Russet and Yukon gold potatoes)
2 tbs. butter
4 c. chicken broth (or vegetable broth if you want to make this vegetarian)
1 c. water
1/4 c. fresh parsley, chopped
Salt & pepper, to tast
Tapatio sauce (or Crystal hot sauce)

What You Do:
1. Peel and chop your potatoes into 1/2-inch pieces.  To keep your potatoes from turning brown, place the pieces in a bowl of water as you chop.

2. Chop off the dark green parts of your leeks.  We just want to use the white and pale green parts.  Slice them in half length-wise and rinse.  These things are little roots so they can get really dirty sometimes.

3. Melt your butter in a large soup pot.  Add the leeks and some salt & pepper, then cover and cook on low heat until tender.  This will take about 7-10 minutes but be careful not to let them brown - it'll give the soup a slight burnt flavor.

4. Once the leeks are tender, add the potatoes, broth, and water and bring to a boil.  Reduce to simmer and let sit for about 20-25 minutes or until the potatoes are tender when poked with a fork.

5. Transfer soup (in small portions!) to a blender and puree.  If you have an immersion blender, you can skip the transfer step and just start blending!

6. When all the soup is pureed, transfer back into the soup pot and add salt & pepper to taste.  Then add a few shakes of your hot sauce - I did about 6-8 shakes.  I know, very accurate measuring here.

7. Stir the soup to fully incorporate the seasoning then serve and enjoy!  I added a little shredded cheddar cheese on top and it was deeeeeelicious!  (But when I had the leftovers for lunch the next day, I did not add the cheese and it was still deeeeelicious!)
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8 comments

  1. YUM- one of my favourite recipes!

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  2. It just got so cold last night, a change from the string of 65-70 degree days that came out of nowhere. I'm in a big soup-lovin' kind of mood and I just bought potatoes!

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  3. Looks delicious! Now that it's dropping below freezing here I'm definitely on a soup kick!

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  4. This looks really fantastic - I'm bookmarking for later!

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  5. This looks amazing! I just added an immersion blender to my birthday+Christmas list so I can make yummy soups all winter long.

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  6. I LOVE potato leek soup! i grew up eating this so it is one of my favorite comfort foods.

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