Prep 15 mins
Cook 30 mins
This is a quick and rather rustic version for those of you who enjoy a bit more texture. I usually leave the potatoes unpeeled for greater ease and nutritional value, but you may peel them if you wish. Enjoy as is or garnish with a bit of creme fraiche.
- 3 tablespoons butter (unsalted if you are using a commercial bouillon)
- 2 large leeks, sliced (use both the white and the tender part of the green)
- 3 cups chicken stock (or use broth or bouillon)
- 2 large potatoes, scrubbed and sliced (use the baking variety if possible)
- salt and pepper
- Melt the butter over low heat in a saucepan.
- Add leeks and sauté until translucent, stirring occasionally.
- Add remaining ingredients and simmer, covered, until potatoes are done.
- Using a potato masher, mash the potatoes directly in the broth. Leave it chunky, this soup is not supposed to be smooth.
We loved this soup. Easy and so delicious, especially the next day. I think I'd reduce the butter just a bit though for the next time. This is great with some warm crusty bread. Can't wait to make this again. Thanks for posting!
We really enjoyed this soup. I added more potatoes than the recipe called for. I also pureed half of them as well as mashing them. Thanks for a great recipe.
DD and I really enjoyed this soup. It's a great recipe for days when time is at a premium as it's very simple and quick to make. I think I'd like to add some herbs next time I make this soup. Made for the Stone Soup Game.