Leek and Potato Soup – a simple and filling soup
When I think of a simple and filling soup that will please even the fussiest eater, this is what comes to mind. Leeks, the mild-mannered cousin of the onion paired with the homeliest of veggies, the potato!
This is a great recipe to make using the homemade chicken stock I posted. The rich savoury flavour of the chicken stock makes the leeks and the potatoes shine.
Leeks can be dirty depending on the time of year, so it’s really important to wash them well. I like to use a salad spinner device that has a removable basket that lets any dirt or sand sink to the bottom. This is the one I have and find it to be a great tool to use for cleaning all kinds of veggies. It also comes in a smaller size. Any similar spinner will work just fine.
Cooking the leeks, easy does it
When you’re sautéeing the leeks, you don’t want to get colour on them, a tiny bit is okay, but you really want to keep them pale as this affects the colour of the finished soup.
If you’re thinking this is a chunky Vichyssoise then you’re right. You can even refer to it as Potage Parmentier …in essence all the same. Vichyssoise is traditionally a very smooth soup, served cold and has cream in it. However. I prefer hot soup that is generally chunky and has less of a creamy taste. You can definitely add cream to this soup if you like though!
I like to cook some additional cubed potatoes to add to the soup after I’ve blitzed it with a blender. This allows me to have a smooth soup base, thickened with potatoes and then the chunks that I like. You could definitely just remove a ladleful or two from the soup before pureeing if you want to do it that way – saves washing another pot!
Once the base is pureed and you’ve added your chunks back, please make sure to taste for seasoning. I generally prefer to season at the end of the cooking for a soup like this. I also add some parsley for some good looks. Fresh is really nice, dried is fine.
Great for lunch or as part of a simple dinner
Most of the time, we like to enjoy our soups with homemade bread most of the time. Try the recipe for basic white bread if you’re new to bread making and check back for more bread recipes to come.
- 3 leeks
- 2 pounds potatoes - preferable Yukon Gold or some other all-purpose potato
- 8 cups good chicken broth
- 28g (2 tablespoons) butter
- salt and pepper
- 1 tablespoon parsley, fresh or dried
- Carefully wash and trim the leeks. Use a two-part basket style vegetable spinner if the leeks are dirty. You don't want any grit or sand in your soup.
- Cut the leeks lenghtwise and then into 1/8" to 1/4" semi-circles.
- Sautee the leeks in about two tablespoons of butter. Giving them an occasional stir so they do not stick to the pot. The leeks should bee soft and NOT browned.
- Add the chicken stock and stir to combine.
- Peel and cube the potatoes, set approximately 1 cup aside to cook separately. They will be added to the soup just before serving. Add the rest of the potatoes to the pot with the sauteed leeks and chicken broth. Add water to bring the liquid level up if you need it.
- Bring to a boil, then reduce to a simmer until the potatoes are cooked.
- Let the soup cool a little and then, with an immersion blender, blitz the soup until it is smooth. If you do not have an immersion blender, then carefully pour the soup (in batches) into a blender to puree.
- Once the soup has been pureed, add in the cooked cubed potatoes and season to taste with salt and pepper.
- Add fresh or dried parsley.