Potato-Leek Soup

I’d like to share another recipe with you that we make frequently during the summer when our garden is in high production mode. We made this the other night with the last of our leeks, which is extra sad since commercial leeks are so darn expensive we rarely buy them.

We’ve adapted this recipe to suit our tastes from The Joy of Cooking (notice a trend re: where we get our recipes?). A quick tip: a mandolin slicer makes prep for this recipe super quick and easy. Just please don’t use it under the influence! DB got me this one for Christmas and it is awesome. He was particularly impressed by the reviews in which people said the only con was that they chopped their fingertip off…

Potato Leek Soup
Ingredients:
– A bunch of leeks (at least 4 really big ones or 7-8 little ones; see note in steps below)
– 2 large or 3 medium baking potatoes
– 2 Tbsp butter
– 32 oz Chicken Broth
– 8 oz water

First, thinly slice a lot of leeks, white and light green parts only. The original recipe calls for 2 cups of leeks. We put in more than that, simply because a) we love the leek-y flavor and b) this is the only thing we make with leeks and they’ve gotta get used up somehow.

In a large stockpot, melt 2 Tbsp butter over medium heat. Add the leeks and sauté until soft, about 10 minutes.

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While the leeks are cooking, peel and slice the potatoes. I slice them on the thinnest setting to speed up cooking time.

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Once the leeks are soft, add the potatoes, broth, and water to the stockpot.

We always use Pacific Low-Sodium broth. It’s got the lowest sodium of all the broths we’ve tried and we like the whole “free-range, organic” thing.

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Bring to a boil, reduce heat, and simmer uncovered until potatoes are cooked. (20 minutes when they’re thinly sliced, longer if they’re thicker.)

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Then, purée the soup. You can either do it in batches in a blender or in the pot with an immersion blender (which is what we do; it makes it so easy and clean up’s a breeze!).

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And that’s it! Super easy, no? Serve it with some good crusty bread and you’re set. The DreadBrewer and I have been known to eat the entire pot just the two of us, but our appetites are somewhat legendary. More reasonable people could probably get 4 servings, particularly if you add a salad or something.

And for those of you on Weight Watchers with me, the entire batch is 27 points plus. So you can eat half the pot with relative impunity.

2 thoughts on “Potato-Leek Soup

  1. Pingback: Best Soup Ever | BeerCat Brewing

  2. Pingback: Garden Update | BeerCat Brewing

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