Community Pick
Potato Leek Soup
photo by The Food Gays
- Ready In:
- 40mins
- Ingredients:
- 11
- Serves:
-
6
ingredients
directions
- Scrub the potatoes and cut them into 1 inch chunks.
- Place them in a soup pot or Dutch oven with the leeks, celery, carrot, water and salt.
- Bring to a boil, cover, and cook until the potatoes are tender (about 20 minutes).
- Remove from heat, and let it cool until it's no longer too hot to puree.
- Puree the soup in a blender or food processor in batches.
- Return the puree to the pot.
- Stir in the milk.
- Add black pepper to taste and adjust salt if necessary.
- Serve hot or cold, possibly topped with a sprinkling of fresh hebs.
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Reviews
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I used 1 onion, 3 russet potatoes, 2 bunches of leek (discard green parts), 1 stalk celery, 2 carrots - chopped all these, 1/2 cup butter, 3 cups chicken broth plus 1 cup water. I also added some spinach in it. I wanted a lighter soup, so I omitted the milk. Did not use any spices. If this is your first time cooking with leek, remember to wash every single layer well because of hidden dirt. Based on Alton Brown (TV Food Network)'s recommendation, I melted 1/2 cup butter with medium heat, and put in onion and leek. Add a dash of salt, and slowly let the onion/leek sweat for 30 minutes. Do not let it brown or it will spoil the flavor. Then add in everything else, cook them till potatoes are tender. You can puree the soup when it cools down. I pureed half of it because I like some chunky vege in my soup. Great recipe!
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This was a big hit when I had guest for dinner! It was easy enough that I'll make it regularly. I do think it's worth the extra few minutes to saute the veggies and herbs before adding stock or water. I melted a few tablespoons of butter in the dutch oven and sauteed the potatoes, leeks, celery, carrots, and herbs until the veggies started to "sweat." Then I added vegetable broth. If you don't have an immersion blender, ask Santa to bring you one! It's so much better than transferring back and forth.
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This is an excellent leek and potato soup. Really thick, tasty and satisfying. I made double the amount to freeze for another time (it freezes well) and added the herbs while cooking. I added a table spoon of miso paste but no salt, I leave that for individual choice when serving. Thanks for the recipe.
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Tweaks
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All 5 of my kids LOVED this and I thought it was delicious. 3 potatoes, 3 leeks (white parts only), 1 carrot, 1 celery stalk, sauteed briefly before adding the other ingredients. Added 1 Vegetable Bouillion Cube, more water, plus dried Basil and Thyme during the cooking process. Added more milk than the recipe suggested at the end while pureeing, then seasoned to taste with Salt and Pepper. Definitely a keeper with my own little tweaks in there!
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Gosh, this just didn't do it for me. I thought since it was a Mollie Katzen recipe that it would naturally be 5 stars, but mine was too runny and very bland (I even subbed 1/2 of the milk for fat free half and half). I think more celery would have helped. I added quite a bit of Trader Joe's 21 Salute all purpose seasoner to give flavor.
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Probably my new favorite potato-leek soup recipe. I actually have The Enchanted Broccoli Forrest cookbook, and can't believe I'd overlooked this recipe. My family loved it, which is an automatic 5 stars. Even my pickiest eater finished every last drop; I had to call it ninja stew for him ;o) I used 2 cups of low sodium chicken stock in place of some of the water. I also had to add a little water as I was running it through the blender. All in all, a quick, cheap, delicious family meal! Thanks for a great recipe!!!!!
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