Leek and Potato Soup

October 1, 2010

It’s getting cooler around here. 

Perfect soup weather.

My husband and I love soup.  Meeshie, not so much.

That doesn’t stop me from making this great soup.  Heck I even make a few soups that I don’t like on occasion.  French Onion and Split Pea come to mind.  My husband loves those two soups and I do try to make them for him at least once a year, if he asks.

Don’t be afraid of the leeks.  They are not that hard to clean and they really have a wonderful flavor.  They pair well with the potatoes. 

I also like that you can make this soup as thick as you like.

I love a thick creamy soup, but if you don’t, you don’t have to make this one that way.

Leek and Potato Soup

  • 2 pounds Leeks, White Portion Only, Carefully Washed And Thinly Sliced
  • ½ C Butter
  • 2 pounds Baking Potatoes, Peeled, Quartered Lengthwise, Thinly Sliced
  • 6 C Chicken Broth
  • 2-½ C Half-and-half
  • 2 T Chives, Finely Chopped For Garnish
  • Salt And Pepper, to taste

Slice the leeks down the center and rinse under cold running water to remove all dirt and sand, being careful to get in between the leaves. Drain on a paper towel. Once drained, continue to thinly slice them.

In a large saucepan, melt the butter over medium heat. Add the leeks and saute just until softened, about 5 minutes. Add the broth and potatoes and bring to a boil. Reduce the heat to low and cover. Simmer until the potatoes are very tender, about 25 minutes. Season with the salt and pepper to taste. Add the half-and-half and let simmer for another 15 minutes. Ladle into bowls and garnish with the chives.

You can make this thicker by reserving a small portion of the half-and-half and adding 2-3 tablespoons of flour to it before adding it to the liquid, or you can add the soup to the blender and puree it, reserving about 2 cups for texture.

Serve this along side the five cheese grilled cheese.  Or with some rustic bread. 



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