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Potato and Leek Soup

Potato Leek Soup
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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

  1. Heat oil in a deep pan.  When heated, add leeks and sautée for 3 to 5 minutes.
  2. Add potato, and a pinch of salt, and stir for a minute or two.
  3. Add broth, bring to boil.
  4. Reduce heat and cover.  Simmer for about 20 minutes or until the potatoes are soft enough to smash with a spoon.
  5. Remove from heat, add parsley and use an immersion blender to puree.
  6. Adjust salt and pepper, if needed.
  7. 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:

Find it online: https://www.feedthyself.com/potato-leek-soup/