Leek Potato Soup! So easy to make and delicious! This soup will become a family favorite!
After the events in Boston last week, I think we all sadly have realized how quickly devastating and scary things can happen in life. In a matter of seconds/minutes/hours, everything can change. Whether it’s an act of violence or terrorism or a weather-related flash flood storm, life is unpredictable.
I am guest posting for my dear friend, Paula. Paula did a guest post for me recently and made these beautiful and decadent Caramel Congo Bars. She lives in Buenos Aires, where recently, they were hit with a flash flood storm where at least 3,000 people were evacuated from their homes in the La Plata area. Thousands of homes were ruined by the floods. The same storm had killed at least six people in Buenos Aires City the day before. The consequences of the storm in both the City and the Greater Buenos Aires area increased the overall death toll from three days of rains to at least 54 people. From an article I read: “Families and small children spent the night on their roofs, getting soaked. People in wheelchairs were up to their waists in water all night. It was a disaster,” Bruno Zorzit, a resident of La Plata, said.
Thousands were left with their homes, furniture, clothes, and belongings in ruins. Paula’s home suffered some water damage but fortunately, she is ok and trying to get back to a sense of normalcy. I am honored to be guest posting over at Vintage Kitchen today. Paula is a gem and I am so thankful to have met her through blogging.
This Leek Potato Soup reminds me of our visit to Bainbridge Island here in Washington. If you’ve never been, you must go.The ferry ride is awesome and so beautiful and the town itself is so charming and quaint. I just loved it. You don’t need to rent a car. You just walk everywhere. We pretty much just went because we had friends in town but we will definitely go back. To walk around and eat.
While we were there, we had lunch and a leek potato soup at Hitchcock. The soup and everything there was absolutely divine.It’s actually a Potato and Tani Creek Leek soup with leek green oil. After having this, my 5-year-old daughter wanted a second bowl. And now she always asks me to make this soup for her at home. Poor thing had to wait a few months but I’ve finally made it. Obviously it’s not the Hitchcock recipe but it’s just as good and maybe even better. I like a little chunkiness in my soups so I didn’t blend everything completely and I added sautéed cremini mushrooms because we love them. Again, I like having a little something to chew while having soup. I’m all about texture.
If you’ve never cooked with leeks before, this will help show you how to clean and cut them. You basically only want the tender white and light green parts.
The smell and aroma in your kitchen will be absolutely amazing.You can thank me later. It was so wonderful and soothing for me. I love it when delicious smells fill the kitchen when I am cooking. And now Phoebe, my 5 year-old, will say, “Wow, what smells so amazing?” “What are you cooking?” Warms my heart.
So, if you are in need of a good soup. Give this Leek Potato Soup a try. You’ll love it!
Leek and Potato Soup
Equipment
- an immersion or hand blender or high speed blender
Ingredients
- 2 tablespoons extra virgin olive oil
- 3 large leeks washed and thinly sliced; only the tender white and light green parts
- 1 lb. Russet potatoes peeled and roughly chopped
- 6 cups chicken or vegetable stock
- 1/2 cup heavy cream, milk, coconut milk or almond milk
- kosher salt and pepper to taste
- 1 to 2 tablespoons freshly squeezed lemon juice optional for brightness
- 1/2 cup crème fraîche or sour cream for garnish
- 1 to 2 cups sautéed cooked mushrooms optional; chopped for garnish (I highly suggest Cremini mushrooms)
- 1/3 cup fresh chives; minced for garnish
Instructions
- Using a large stockpot or dutch oven, heat the olive oil over medium heat. Add the sliced leeks and chopped potatoes and cook until the vegetables have begun to soften and brown slightly, about 6 to 10 minutes.
- Add the chicken or vegetable stock and bring to a boil. Reduce the heat to low and simmer for about 25 to 30 minutes or until the vegetables are tender and soft.
- Turn off the heat and, using your immersion blender, blend the soup until smooth; I like a little chunkiness in my soup so I don't blend it all completely. Add in the heavy cream (or almond milk or milk of choice) and season with salt, pepper and the lemon juice.
- Garnish with the mushrooms (if using), crème fraiche and minced chives. Serve and enjoy!
Adapted from here.
