H-Mart had fresh leeks at a good price. I had potatoes that needed to be used. It was cold and windy. I had yet to use my brand new stick blender to actually blend soup (I had used it twice to chop vegetables). Good reasons to whip up a batch of soup for the freezer.
I posted this photo on 365 Project and someone asked what is a leek. Leek is vegetable in the same family as onions and garlic. It looks like an overgrown scallion (green onion). I didn’t know about leeks until a friend introduced me to broccoli leek soup back in 2007. I thought I had posted the recipe, but I only have Broccoli Potato Soup.
Meanwhile, here’s Potato Leek Soup. Similar recipe, minus broccoli and cream. The potatoes add enough creaminess. Make sure to clean the leeks thoroughly to remove all grits and dirt!
Potato Leek Soup
Prep time: 20 mins Cook time: 20 mins
Serves: 6 – 8
3 medium leeks, white and light green parts only, thinly sliced
2 cloves garlic, crushed and chopped
1 tablespoon olive oil
1 tablespoon butter (optional, can substitute with more olive oil for vegan option)
6 – 8 small to medium russet potatoes, peeled and cut into 1 inch pieces
salt and pepper to taste
6 cups low sodium chicken or vegetable broth for vegan option
chives or parsley, chopped for garnish
In a large saucepan or pot, heat oil and butter over medium heat. Add leeks and garlic and cook, stirring often, until softened and fragrant. Add potatoes and stir for another 2 -3 minutes. Add broth and bring to boil. Reduce heat and simmer, partially covered until potatoes are tender.
Using a hand blender, carefully puree soup in the pot until smooth. Don’t over process or the soup will get gummy. If using food processor, you will need to puree in batches. Salt and pepper to taste. If soup is too thick, add a little water to thin.