Super Easy Potatoes and Leek Soup
One More Recipe For This Underrated Veggie!
It started to get cold over here so we thought we should make something with leeks. I'm not sure why, but winter calls for leek recipes, and since we already had some potatoes and chicken stock we decided to make a soup! If you're efficient in the kitchen (and you should always try to be) you'll definitely have it on the table in half an hour. That's really impressive for a soup made from scratch. I make it as a dinner or as one of the sides. My wife prefers it for lunch, though.Notes:
- If you want to limit your calories, you can swap the butter for olive oil and skip the cream. Though I give it as an option, I think cream adds so much flavour and really brings all the ingredients of the soup together. Enjoy!
- You can easily swap the chicken stock for a vegetable one. It'll change the flavour, but it'll still be very tasty.
- I often make my own chicken stock. If you don't have time, or you're lacking the valuable "fridge space" to store it, then I recommend buying a good unsalted chicken stock. Try to find a product with as few ingredients as possible.
- If you want to make the soup even smoother, pass it through a fine colander after blending.
Method
- 1
vegetable preparation· 5-10 Minutes
Cut off end of leek. Split the stalk lengthwise. Rinse and remove dirt. Cut the white part to small pieces. Peel and dice potatoes into 1/2 inch cubes. Chop garlic.
- 2
Melt butter in large stockpot. Add garlic and leek and let it sweat for 5 minutes on medium heat. Add potatoes and season with salt and pepper. Stir Add chicken stock, bay leaf & thyme and bring to a boil. Reduce heat to simmer. Continue cooking till potatoes are soft.
- 3
Blending the Soup· 3 Minutes
Remove from heat and remove bay leaf and thyme sprigs (it's ok if the thyme leaves are still in the soup). Blend soup in a hand blender. serve immediately with heavy cream or grated parmesan.
Jaron Kimhi
Jaron Kimhi — self-taught home cook from Tel Aviv, writing and cooking every recipe on this site himself. 20+ years of tinkering in the kitchen, leaning toward slow cooking, classic technique, and honest ingredients.
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