Total Time
50mins
Prep 20 mins
Cook 30 mins

This is the simple Potato Leek Soup I like to make in big batches the day after I roast a chicken. One chicken carcass usually yields about 8 cups of broth which works perfectly for this recipe. I developed it using inspiration from a few online recipes but deliberately took out the usual milk and reduced the butter. I also didn't want too many complicated ingredients to prepare - so kept the spices to a minimum. For safety you will need to use a pressure cooker if you plan to jar and preserve it.

Ingredients Nutrition

  • 8 cups homemade chicken broth (be sure to skim the fat off first, you can also substitute any homemade broth if desired)
  • 6 cups potatoes (peeled and cubed, any variety will do)
  • 4 cups leeks (diced, just use the whites with a bit of the green)
  • 6 tablespoons butter (can use margarine)
  • 2 tablespoons fresh dill leaves (very finely minced)
  • 2 teaspoons dried marjoram (optional)
  • salt and pepper (to taste)

Directions

  1. 1. Get a big pot that will fit all the ingredients and warm butter or margarine on medium heat till it melts.
  2. 2. Toss in the leeks and stir fry on medium for 5 minutes.
  3. 3. Add in the potato cubes and stir fry on medium for another 5 minutes.
  4. 4. Add in the broth and bring to a boil on high heat while slowly stirring, then immediately reduce to medium low and allow to simmer for 15 minutes or until the potato cubes are just tender.
  5. 5. Reduce heat to very low so the soup does not cool off.
  6. 6. Scoop 50% of the soup with potato cubes into blender and puree.
  7. 7. Put the pureed soup back in the pot and stir.
  8. 8. Add in the dill, marjoram, salt and pepper.
  9. 9. Simmer until ready to serve or put in jars for preserving. (you must use a pressure cooker - 10lbs @ 45 minutes).
  10. 10. When serving you can garnish with crumbled bacon or chopped dill.