Potato Leek Soup
Given the unseasonable warm temperatures we have had recently, I felt like I had to wait until temps were below 60 degrees in NYC before I could share this recipe. (Although I could enjoy this no just about any time.) So with temps taking a slight dip this weekend, I can’t think of a better time to wrap your hands around a comforting warm bowl of soup.
Potato Leek Soup is as classic as you can get when it comes to soup recipes. It’s also as easy and simple as you can get without skimping on flavor. I used a recipe by Melissa Clark as my road map but most recipes call for just three main ingredients – potatoes, leeks and stock. I subbed olive oil where she used butter and topped mine with fresh cracked pepper. (I even got a little carb happy and dipped crusty bread into the bowl when I had it for dinner.)
Melissa suggested that the key to a great Potato Leek Soup, aside from using high quality stock, is to “brown the heck of of the leeks” to develop their flavor. I’m glad I listened. The extra few minutes gave what could easily be a bland soup lots of depth of flavor.
Simple and easy enough for you to pour into a bowl and then wrap yourself in a blanket to watch your favorite episode of Real Housewives/Bachelor/Teen Mom/Basketball Wives/(insert other favorite trashy yet irresistible reality TV show here).
Potato Leek Soup
Ingredients:
2-4 tablespoons extra virgin olive oil
4 medium leeks or 2 giant ones
4 large yukon gold potatoes, peeled
1 teaspoon kosher
1/2 teaspoon fresh Salt and pepper
1 quart chicken stock
Fresh cracked pepper, for garnishDirections:
Clean the leeks by chopping off the dark green stems (leave the white and an inch or two of the light green). Split the leeks down the center vertically to expose all the soil trapped in the layers. Rinse well under running water. Thinly slice the leeks discarding the hairy root.
In a soup pot, heat the olive oil. Add the leeks and saute until golden brown all over, about 6 to 8 minutes. While the leeks are cooking, chop potatoes into 1-inch cubes.
Season leeks with salt and pepper and add the potatoes. Then add the stock or water. It should cover the veggies by at least 1/2-inch. If not, add more water. Bring to a simmer and partially cover the pot. When the potatoes are tender, about 20 to 30 minutes later, puree the soup using an immersion blender (working in batches, a blender works as well). If it's too thick, thin it down with water or stock or cream. Taste and add more salt and pepper if needed.
Garnish with freshly cracked pepper to serve.
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Rosa — March 15, 2012 @ 4:20 pm
A classic combo that never fails to satisfy!
Cheers,
Rosa
Monique — March 15, 2012 @ 4:24 pm
MMM…and today its freaking COLD in NYC! wtf. I would def love to come home to a bowl of this!
Katrina @ Warm Vanilla Sugar — March 15, 2012 @ 5:10 pm
This is lovely! Great idea!
Wendy — March 15, 2012 @ 8:23 pm
I’m not a big soup fan, but this soup looks perfect for spring when it’s kinda cold and kinda warm.
Lia — March 16, 2012 @ 5:41 am
A classic that is so comforting and delicious!
Cheers,
Lia.
CookiePie — March 16, 2012 @ 9:17 am
Yummmmm! I’m not generally a big potato fan (weird, I know!), but that soup looks so appealing. LOVE that cracked pepper on top. Delicious!
Jamie @ Cookin' with Moxie — March 17, 2012 @ 12:14 am
This looks like a nice creamy soup. My favorite part is that there is no cream added!
My Inner Chick — March 17, 2012 @ 6:10 pm
—I’ve never had this kind of soup before..
And it looks DElishhhh
xx
Jelli — March 20, 2012 @ 11:32 pm
This sounds fantastic. I love potato soup AND leek soup…well, I just tend to love soup of most varieties. Wish I had a spoonful right now!
Bren @ Flanboyant Eats™ — March 23, 2012 @ 5:18 pm
mira que a mi no interesa tanto los leeks pero se que es una sopa super facil de hacer… and if the weather hadn’t broken already, it’d be so nice to make and enjoy!
Kerstin — March 24, 2012 @ 1:40 pm
I could enjoy this anytime too! Looks so creamy and delicious.
Jackie — April 4, 2012 @ 10:05 am
This is one of my favorite soups. Looks delicious!
Jackie
Magic of Spice — April 14, 2012 @ 2:25 pm
Wonderful combination and delicious looking soup
Joanne — April 24, 2012 @ 8:34 am
My heat was turned off last week and now that temps have dropped again, I have been FREEZING. obviously I need some of this soup and some RHONJ to warm me up.
Sara @OneTribeGourmet — April 24, 2012 @ 8:15 pm
mmm…love potato & leek soup…one of my favorites! sorry I have not visited for awhile, I took a 10 month hiatus from my blog, sometimes life gets in the way.
Baker Street — May 30, 2012 @ 10:54 am
Potato and leek is such an irresistible combination! Your bowl of soup looks so inviting and delicious!
Biz — June 1, 2012 @ 3:16 pm
We had temps in the high 90s over Memorial day – this morning I left the house it was 42 degrees – crazy midwest weather!
Hope you are doing well!
Chuck — June 29, 2012 @ 3:00 pm
On a cold winters day you can’t ask for anything better than a delicious bowl of potato and leek soup. One of my favorites.