Potato Leek Soup Recipe
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Ingredients
- 1 ounce unsalted butter
- 10 ounces leek, white parts only, thoroughly cleaned and roughly chopped
- 2 pounds starchy potatoes, peeled and chopped
- 1 3/4 quarts water, chicken stock or vegetable stock
- salt and white pepper to taste
- less than 1/2 cup whole milk (optional)
- fresh thyme, Italian parsley, or chives, for garnish
How to make Potato Leek Soup
This is one of the simplest soups I've ever come across, and the payoff is huge: it is also one of the tastiest. As Fall comes on, there's little better to warm your belly.
- Sweat leeks in butter over medium heat.
- Add stock and potatoes and cook until spuds are tender.
- Use immersion blender to puree.
- Add milk for a creamier consistency, if desired.
- Season to taste with salt and pepper.
- Garnish with fresh herbs, if desired.
Yields approximately 2 quarts.
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