I had my first taste of leek and potato soup in a small pub in England. At that point I hardly knew what a leek was and had certainly never cooked with one in my own kitchen. The creamy, hearty soup caught my attention quickly with its green hue and I knew I could learn how to add this soup to my collection of recipes. Some leek soups call for cream or milk; this version doesn’t. I find the pureed vegetables give enough of that smooth texture to make a bowl of this soup a comforting meal.
Here are the ingredients I use. Play with the ratio of potatoes to leeks to suit your taste.
4 potatoes (I used Yukon, about 2 pounds), cut into small pieces
3 leeks, cleaned and cut into 1/4 inch pieces
1 small onion, diced
3 TB butter
3 cans chicken stock (14.5 oz)
2 tsp salt
1 tsp pepper
Parsley for garnish
1. Melt the butter in a large saucepan or Dutch oven
2. Add the leeks, onion and potatoes, cook them for 8-10 minutes to let them soften.
3. Add the salt, pepper and the chicken stock. Bring to a boil then simmer for 25-30 minutes.
4. Use an immersion hand blender to puree the soup.
5. Garnish with parsley and enjoy!