I love potato leek soup, but very rarely eat it, as it generally tastes more like heavy cream than potato or leek. For some reaon, I’ve never made it myself. I found this recipe on Simply Recipes and, having some organic leeks in the fridge, and organic Holbrook Farm potatoes in the “root cellar” (a.k.a. “the garage“), I decided to give it a go.
I used a mix of potatoes (mostly those that seemed soft and needed to be used up); red, Russet, Yukon and even a tiny purple potato. Ronnybrook Farm local butter likely added to the yumminess factor, but really, for such a simple soup, the taste is hard to beat.
This could easily be prepared as a completely local meal, aside from the spices. For devout locavores, black pepper could be replaced by dried, pulverized chili pepper. Those more talented than I can ferment local hot chile peppers to make their own version of Tabasco (my attempt last summer turned into a bowl of mold).
Adapted from Potato Leek Soup by Elise at Simply Recipes
- 3 large leeks, cleaned & chopped*
- 3 tbsp local butter
- 2 cups water
- 2 cups chicken (or vegetable) stock
- 2 lbs potatoes, scrubbed, peeled, 1/2 inch dice
- salt & pepper
- In medium stockpot, sauté leeks in butter, with salt & pepper to taste over low heat. Cover pan and cook for approximately 10 minutes. Check often and ensure that leeks do not brown; browning will give leeks a burnt taste.
- Add water, stock, and potatoes. Simmer covered for 20 minutes, or until potates are tender. Puree with an immersion blender, or transfer 50-100% of the soup to a blender, puree, and return to pan. Add salt and pepper to taste – add dash of Tabasco or other chile sauce if desired.
Serves 4 – 6.
*Trim off root ends and tough, dark green tops. Most recipes say to use only the white & pale green parts of leeks; I like to include some of the darker green, about 1-2 inches. Cut leeks lengthwise into quarters. Wash thoroughly, separating leaves. Chop into 1/4 inch slices.
- Add 1/4 cup chopped fresh herbs, such as parsley, oregano or chives, just before serving.
Refrigerated, up to 5 days. Like most soups, this will freeze well for up to 6 months. Freeze in individual-sized Tupperware for a quick lunch at the office.
Leeks are a cool weather crop, so Spring & Fall here in the Northeast. Potatoes are best in Fall & Winter. Try this: saute leeks in butter, then freeze this ‘base’ in recipe-sized portions. Pull it out of the freezer, add water, stock & potatoes, and voila! Dinner.
made this for dinner tonight — sprinkled it with smoked paprika instead of adding tobasco. so delicious — thanks!
I love this soup… usually make mine with bacon instead of butter
Mmmmmmm, bacon. 🙂
I made a vegan version of this with ramps instead of leeks–and it’s so good! Thank you for the idea.
Freeze leek base…OMG, you are brilliant!