On my Instagram and Facebook I follow people who share pictures of interesting food. My friend Paul often posts pictures of the soups he makes from vegetables he grows in his garden so I asked him to share the recipe for his favourite potato and leek soup.
In the quiet days in between holidays, with fresh leeks still in the garden and a bag of The Little Potato Company’s yellow spuds in cool dark storage, I decided to bring them both together into what has become my most popular soup, a classic Leek and Potato.
- 2 tablespoons butter or extra virgin olive oil
- 3 medium potatoes, any type, peeled and cut into small cubes
- 3 leeks, white and light green parts only, washed and sliced into thin rings
- 1 1/2 teaspoons of salt and a grind of freshly ground black pepper (to taste)
- 4 cups chicken, beef or vegetable stock
- Melt the butter in a stock pot or large Dutch oven.
- Add the cubed potatoes and sliced leeks to the pot. Stir them to coat with butter. (Make sure the leeks are not getting browned.)
- Add the broth. Increase heat to high to get the soup up to a boil.
- Shortly after getting to the boil, lower the heat and let the soup simmer for 20 minutes (or long enough to let the potatoes cook through)
If you want to, you can use a submersion blender and blend the soup right in the pot or you can pour it into a blender and give it a whirl to make it a bit more creamy (Editor’s note – I use a Vitamix to blend soups like this one)
You can easily modify this soup by adding kale or other greens to it to give it an extra “healthy kick”.
Easy, healthy and full of flavour. This is a winner soup.