Leek and Potato Soup

The cold weather has finally returned to Chicago and cold weather always makes me long for soup. This soup is so good and easy I don’t know why people don’t make it more often.

Leek and Potato Soup

Serves 4

2 medium leeks (white only), cleaned thoroughly and sliced fine
1 medium onion, peeled and chopped
3 Tbsp. butter
4 medium potatoes, peeled and sliced thinly
6 cups chicken stock or water
½ tsp. thyme
½ cup milk (or cream)
Salt and pepper

  1. Saute the leeks and onions in the butter in a soup pot over medium heat until the onions are transparent.
  2. Add the potatoes and stir.
  3. Add the stock (or water) and thyme, bring to the simmer, turn the heat down, partially cover, and simmer carefully for 40 minutes.
  4. Using a wire whisk, Chinaman’s cap, a blender, or a food processor puree the soup until it’s the consistency you like. I like mine a little chunky.
  5. Return the soup to the pot (if necessary), add the milk or cream, and simmer for an additional 3 minutes.
  6. Add salt and pepper to taste.
  7. Serve!

Use whatever type of potatoes you like but the best is a kind like Idaho that tend to break down when you cook them. It’ll make it easier to puree if you do it by hand.

If you puree the soup until it’s completely smooth, thin it with cream, and serve chilled, it’s vichyssoise.

If you add a chiffonade of sorrel it’s Soupe santé, one of my favorites.

You can also add leftover or partially cooked vegetables (peas, tomatoes, beans, cauliflower, broccoli, or whatever you like) at about the same time as you add the milk and cook until they’re just warmed or crisp-tender.

4 comments… add one
  • I generally cut the liquid portion because we like our potato soup thick. Last time I overdid it, and the blender started unscrewing itself before I could blend enough milk in to thin it, so it was almost like thin blended potatoes.

    PINK thin blended potatoes. I’d cooked some red bell pepper into the mix. Tasted great.

    And as to why *I* don’t make it more often, I usually pick the worst nights to do so, usually when I’ve got a committment, and the soup makes me just a wee bit tardy. Maybe if I got a crockpot.

  • leek and potato soup is so Yummy. thanks for the recipe.

  • I vary this one by using the salt pork one normally renders for clam chowder. Then I use some of that to saute the onions and leeks. And put in a shallot if you have one.

    I find ricing the potatoes gives a better body also…and that way you can freeze it (if you don’t use cream, anyway)

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