Simple and Satisfying Potato Leek Soup


As a Californian, a week of forecasted rain is what I call wintry weather - wet, overcast and gray, and stuck indoors. So when I find two enormous, fat leeks in my CSA box, I know exactly how to put them to best use. This simple, but oh so satisfying potato and leek soup will warm me and keep my spirits up until the sun returns.

How simple? This simple. Clean and slice up some leeks. Saute in a stockpot with a glug of olive oil. Peel and cut up some potatoes and throw them in with the softened leeks. Cover with chicken stock (or vegetable stock for a vegan version) and simmer until potatoes are soft. Blend until smooth. If you have a stick blender, use it. This soup is reason enough to own a stick blender.

If you would still like a "real" recipe, see below. Enjoy, and remember, the days are getting longer!


Simple and Satisfying Potato Leek Soup
Serves 6-8 as a meal; 10-12 as a starter

Clean and thinly slice:
2 large leeks (about 1 1/2 lbs)
In a large stockpot, heat:
4 tablespoons olive oil
Add sliced leeks and saute at low heat for about 15 minutes or until leeks are soft (don't let them brown or color).
Peel and cut into chunks:
6 medium sized white or russet potatoes (about 3 lbs)
Add to leeks, then cover the vegetables with:
Chicken or vegetable stock (about 6 cups)
Bring to a boil, then reduce heat and simmer until potatoes are easily pierced through with the point of a paring knife, about 20 minutes (depending on how big you cut your chunks).
Use a stand or stick blender to puree the soup. If needed, thin with:
Additional stock or water
Season with:
Salt and pepper
Some possible garnishes to go with the soup:
Drizzle of your best Extra-Virgin Olive Oil
Snipped Chives
Croutons
Dollop of sour cream, Greek yogurt or creme fraiche
Crumbled up bits of crispy bacon (Oh, my!)



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