Leek & Potato Soup

So I know it has been a few days but they have been crazy at work.  Ahh, but life goes on and we still need to eat, right?

Well, for today’s blogs we have some tasty treats!  Right now I shall share my very simple Leek & Potato Soup two different ways.  The first will be a simple thick cream soup and the second will be a loose cream soup.  I prefer both, but in the photos I have cooked the loose version.  These are great spring soups as since they are green and makes us look forward to the warmer months coming.  These soups can be enjoyed as the main course or as a starter to any meal.

What you shall need for the creamy recipe is:

3 whole leeks
1 carton of sodium free or reduced sodium chicken stock, or about 4 cups of fresh homemade chicken stock.  If you want to keep this soup vegetarian you can use a carton of low sodium vegetable stock.
4 to 6 red potatoes peeled and diced
Approximately 3 tablespoons of butter
1/2 to 1 cup of heavy cream
1 tablespoon of flour
1 to 2 tablespoons of extra virgin olive oil
1 teaspoon of salt
1/8 to 1/4 teaspoon of fresh cracked white pepper

You want to start by slicing the leeks in half and then cutting them into about 1/2 to 3/4 of an inch half moons.  In my photo I just sliced mine in circles but then realized what a pain in the butt it was to separate them into the circles to rinse the dirt.  If you want to you can do this but I warn you, the leeks will cook down so it does not matter what they look like when you cook them.  Place the leeks into a bowl of cold water and rinse a couple of times.  Drain and set aside.

in a 4 quart skillet, melt 2 tablespoons of butter with about 1 to 2 tablespoons of extra virgin olive oil.  Once the two have been combines and you see the butter frothing, add the leeks and sauté for about 5 minute or until they start to soften.  Place into a bowl and set aside.

In the skillet place 1 tablespoon of butter to melt and then add the flour and make a rue.  Once you see the rue turning a bit golden, whisk in the chicken stock a little at a time giving it a chance to thicken a little at a time and not create lumps.  Once the chicken stock has been added to the rue, add the leeks, salt, pepper and the potatoes and simmer on medium low till the potatoes are fork tender.  Add the heavy cream and taste, season as needed.

For the loose version of the soup you will need the following:

3 whole leeks
1 carton of sodium free or reduced sodium chicken stock, or about 4 cups of fresh homemade chicken stock.  If you want to keep this soup vegetarian you can use a carton of low sodium vegetable stock.
4 to 6 red potatoes peeled and diced
2 table spoons of butter
1 tablespoon of olive oil
1/2 pint of heavy cream
1 teaspoon sea salt
1/8 to 1/4 teaspoon of fresh cracked white pepper

As the previous recipe, slice the leeks in half, then cut them into about 1/2 to 3/4 of an inch half moons, rinse thoroughly, drain and set aside.

Add the butter and olive oil to a 4 quart skillet on a medium to high heat.  Add the leeks when the butter has started to froth and cook till they are starting to look tender.

Add the chicken stock, salt, pepper and potatoes and cook till the potatoes are fork tender.  Once the potatoes are cook, add the cream, taste, season as needed.

Hope this quick and easy soup has made it to your dinner table.

Enjoy!

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About Brandi W.

A simple girl trying to make cooking simpler.
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