Leek and Potato Soup

comments (8) July 29th, 2009

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Click To Enlarge Photo: Boyd Hagen

Ingredients:
2 Tbs. unsalted butter
3 medium leeks, halved
5 cups chicken broth
3 medium round white potatoes, peeled and cut into 1-in. cubes
Salt

4 servings

In a large saucepan, melt the butter over low heat. Cut the leeks into 1-in. pieces. Add to the pan and stir to coat with butter. Cover the pan and cook the leeks until softened but not brown, 8 to 10 min. Meanwhile, in a medium saucepan, bring the broth to a simmer over moderate heat. Keep the broth hot, but don’t let it boil.

Add the potatoes to the leeks and pour the hot broth over the vegetables. Bring to a boil, then reduce the heat and simmer until the potatoes are tender, 15 to 20 min.

Take the pan from the heat and let cool slightly. Transfer to a food processor (you may want to do this in batches) and purée until very smooth. Return the purée to the pot and place over moderately low heat. The soup should be smooth but not thick. If necessary, add water to loosen the consistency. Season to taste with salt.

Garnish with fried shredded leek greens or chopped chives. Serve hot or let cool before serving.

Note: During the last minute of cooking, you may swirl some cream into the soup for added richness or stir in some thyme, chives, or dill.

Recipe by Amanda Hesser
October 1997
from issue #11


posted in: potatoes, leeks, soup

Comments (8)

JohnGCS writes: A family classic! Haven't tried adding chives into the mix before, I'll certainly bare this in mind for next time!
Posted: 5:52 am on May 18th
BethReeves writes: Hmmm impressive!!!!
Posted: 4:59 am on October 26th
KizzyWalling writes: Hmmmm interesting!!!
Posted: 6:42 am on October 19th
barryedric writes: im loving it
Posted: 10:38 am on July 1st
braidycoutney writes: fantastic stuff
Posted: 7:16 am on May 26th
darrylchad writes: great tut
Posted: 4:48 am on May 12th
johnludvig writes: hmmm awesome
Posted: 7:59 am on March 18th
micktyler writes: sounds tasty.. gonna try this
Posted: 2:18 am on March 17th
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