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If you ever happen to walk through my parent’s back yard this time of year you’ll notice that their garden is overgrown with leeks. I happen to really like leek and potato soup so when I was out there last (yesterday) I took a few and brought them home for home made soup.
Martha Stewart has a pretty decent recipe on her website but she makes it seem almost too easy. I guess she got really good at peeling potato’s in prison because I am pretty sure it took me much longer then 20 min from start to finish. I sort of mashed a few recipes together and adjusted as well so the recipe isn’t exact. Not to brag, but this soup turned out great, I can’t wait to slurp this down tomorrow for dinner!!
Ingredients
- 4-6 Leeks (use the white part, half and thinly slice)
- 2 cups chicken stock
- 1 large russet potato, peeled and cubed
- 3/4 cream
- splash of white wine ( a little bit goes a long way, you can always add more later)
- tsp thyme
- tsp parsley
- salt and pepper
- In a large sauce pan, combine the leeks, broth, potato, thyme, parsley, wine, salt and pepper and about 2 cups of water. Bring to a boil, reduce heat to medium-low and simmer for about 30 min (or until potato is cooked)
- Turn off heat and cool slightly before putting it into a blender. You may have to do that in batches. Add cream and blend one more time to mix.
** I usually taste the soup halfway through cooking. I do this halfway instead of in the beginning because once the soup has cooked slightly the flavors come out and then you can see if you need to adjust the flavor. If you’re trying to be healthy and decide to use milk instead of cream…good luck. I don’t think you’ll be as happy with the result. I would just use less cream.
