Monday, March 14, 2016

Leek and Potato Soup

I love soup, and leek and potato is one of my favorites. It's a soup my mother used to make, so I have fond memories of it. It's simple and quick to prepare and only requires a few ingredients. Leek and potato is one of my go-to soups in the spring, and if you like cold soups, leek and potato (a.k.a. vichyssoise) is a good summer option. Personally, I prefer soup when it's hot. What's your preference? Do you like leek and potato soup served hot or cold?

Leek and Potato Soup


4 medium leeks (white and pale green parts only)
2 tablespoons butter
5 medium russet potatoes, peeled and chopped
32 ounces vegetable broth (for a non-vegetarian option, you can use chicken broth)
1-3/4 cups water
3/4 cup half-and-half
pinch of nutmeg
2 teaspoons coarse salt
freshly ground pepper
fresh or dried chives for garnish

1) Halve the leeks lengthwise and slice into 1/4-inch half-moons. Rinse very well (or swish in a bowl of water, drain and repeat to remove all dirt); drain. In a 5-quart pot, melt butter over medium heat. Add leeks and cook until tender, but not brown, stirring occasionally, about 8 minutes.

2) Add chopped potatoes, broth and water. Bring to a boil, reduce heat and simmer about 20 minutes, or until potatoes are tender. Remove from heat.

3) Purée soup with an immersion blender or in a regular blender (working in batches, not filling blender more than half full), until smooth. Stir in half-and-half, nutmeg and salt and pepper to taste. Serve garnished with chives. 

Bon appétit!

1 comment:

  1. Yum! I hadn't heard of this before until I saw it on Ina Garten's show and on your blog! It's a sign!


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