Potato and Leek Soup

One of my very favorite soups is none other than Potato and Leek Soup. It’s a hearty, “stick to your ribs” type of soup that is truly very satisfying. It’s delicious, fragrant and very easy to make—which is the abiding charm of this soup. Vegetable soups  are usually water-based. The fine fresh taste of the vegetables is not obscured by chicken stock if you use water. However, you can use chicken stock or broth instead of water as I did here. I  found that the fine taste of the veggies came through just as well.

Leeks and potatoes simmered in lightly salted water make a perfect soup in themselves even without the addition of a little cream, and are a perfect background for other additions such as watercress, spinach, etc.

For this recipe I used;

8 baking potatoes cubed, 2 carrots chopped, one medium onion 2 leeks, 2 stalks of celery with leaves—all chopped; 1/2 cup heavy cream (use more if you wish), 2 to 3 cups of chicken broth (or water), about 1/2 cup of creme friache, a dollop of sour cream, salt & pepper to taste, 3 Tbsp butter, scallions, fresh chives, and 2 slices of cooked bacon–chopped for a little sprinkle on top.

Melt the butter in a large pot and add the leeks, celery, and onions. Cook for about 10  minutes over a moderate heat, stirring often. Stir in 1 cup of broth (or water), cover and cook 10 minutes more. Add the potatoes and 2 more cups of broth, cover and cook until the potatoes are just tender. Add salt and pepper to taste. At this point, blend the amount of the potato/leek mixture that you wish, adding the creme friache while doing so. Add that back to the pot, stir it all together and that’s it. Pretty simple.

Cleaning the leeks. Leeks tend to be gritty and need careful cleaning: cut off the roots and the course green tops, cut lengthwise through the remaining green tops starting within an inch of the white bottom. Gently separate the stiff leaves and rinse well under cold running water

And let the chopping begin

Everything is all chopped and ready

Dicing the potatoes

Saute the onions, leeks, celery. the aroma was fantastic!

Addition of a little white wine…and let it simmer a while

In go those cubed patotoes

Veggie stock, or chicken broth will do, or as mentioned above, just good old H2O will work just fine

Let this simmer until the potatoes  are just beginning to get fork tender

We’re there! Shout the potatoes

I blended a little over half the the potato/leek mixture. I like the texture of the potatoes in the soup

Added heavy whipping cream

Addition of creme fraiche

Added that back into the pot. Season with salt and black pepper to taste

In go the carrots. I love carrots, so here they go…they were simmered until fork tender prior in some of the stock

Garnish with sour cream, scallions, chives, chopped bacon (if you so desire). And Soup is on!

Creamy…and when you’re looking for a cold soup, chill Potato and Leek Soup and you will have the famous Vichyssoise—ahhhh fancy smancy

4 Comments (+add yours?)

  1. Justice Stewart
    Feb 09, 2012 @ 18:03:22

    Yes, very fancy smancy! Good Job Ruby 🙂


  2. Connie Williams
    Feb 12, 2012 @ 14:11:20

    This simple step by step recipe looks so easy to make. Your presentation was wonderful. You should open a cooking class, or better yet “Ruby’s Cookbook” should be your next project.


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