Potato Leek Soup is, hands down, one of my favorite soups. This comforting, simple, and nourishing soup is one of the best options for a quick weeknight meal, as it uses pantry vegetables (potatoes and onions) and easy-to-grow parsley (or basil, or cilantro). And, due to its simple preparation, it’s easy to get on the table with minimal planning.
PrintPotato and Leek Soup
This is a common peasant soup that shines as part of any home cooks repertoire, due to its low cost in both time and resources. It doesn’t hurt that it’s delicious.
If you don’t have the ratios or exact ingredients on hand, just wing it. This is the perfect recipe for it, as potatoes and alliums were made for each other.
Ingredients
Scale
- 3 to 4 large leeks, tough green bits removed, chopped and rinsed (3 to 4 cups chopped)
- 4 or 5 medium potatoes, peeled and cut into large cubes (no need to get fancy)
- 4 to 5 cups vegetable or chicken broth
- 1 bunch parsley, stems removed and rinsed
- 2 to 3 tablespoons butter or olive oil
- salt and pepper to taste
Instructions
- Heat oil in a deep pan. When heated, add leeks and sautée for 3 to 5 minutes.
- Add potato, and a pinch of salt, and stir for a minute or two.
- Add broth, bring to boil.
- Reduce heat and cover. Simmer for about 20 minutes or until the potatoes are soft enough to smash with a spoon.
- Remove from heat, add parsley and use an immersion blender to puree.
- Adjust salt and pepper, if needed.
- Eat up!
Notes
Variations:
- Substitute cilantro or sweet basil for the cilantro.
- Substitute 3 large shallots or two small onions for the leeks.
Serving Suggestions:
- Top with some parmesan cheese
- Goes nicely with Mark Bittman’s Grain and Greens Meatballs
Pat
Sounds really good!