Prep 35 mins
Cook 5 mins
From the wonderful Enchanted Broccoli Forest by Mollie Katzen. This soup is great year round.
- 3 medium potatoes
- 3 cups cleaned chopped leeks
- 1 stalk celery, chopped
- 1 large carrot, chopped
- 4 cups water
- 1 1⁄2 teaspoons salt
- 1 cup milk
- fresh ground pepper
- Scrub the potatoes and cut them into 1 inch chunks.
- Place them in a soup pot or Dutch oven with the leeks, celery, carrot, water and salt.
- Bring to a boil, cover, and cook until the potatoes are tender (about 20 minutes).
- Remove from heat, and let it cool until it's no longer too hot to puree.
- Puree the soup in a blender or food processor in batches.
- Return the puree to the pot.
- Stir in the milk.
- Add black pepper to taste and adjust salt if necessary.
- Serve hot or cold, possibly topped with a sprinkling of fresh hebs.
This was a big hit when I had guest for dinner! It was easy enough that I'll make it regularly. I do think it's worth the extra few minutes to saute the veggies and herbs before adding stock or water. I melted a few tablespoons of butter in the dutch oven and sauteed the potatoes, leeks, celery, carrots, and herbs until the veggies started to "sweat." Then I added vegetable broth. If you don't have an immersion blender, ask Santa to bring you one! It's so much better than transferring back and forth.
I used 1 onion, 3 russet potatoes, 2 bunches of leek (discard green parts), 1 stalk celery, 2 carrots - chopped all these, 1/2 cup butter, 3 cups chicken broth plus 1 cup water. I also added some spinach in it. I wanted a lighter soup, so I omitted the milk. Did not use any spices. If this is your first time cooking with leek, remember to wash every single layer well because of hidden dirt. Based on Alton Brown (TV Food Network)'s recommendation, I melted 1/2 cup butter with medium heat, and put in onion and leek. Add a dash of salt, and slowly let the onion/leek sweat for 30 minutes. Do not let it brown or it will spoil the flavor. Then add in everything else, cook them till potatoes are tender. You can puree the soup when it cools down. I pureed half of it because I like some chunky vege in my soup. Great recipe!
I have never cooked leeks before, and wouldn't you know it, I love them! This soup was wonderful. Hearty and very flavorful. I used chicken broth instead of water, but that was the only thing I changed. I will make this often. So healthy too! I loved that it had no cream in it. Thanks for sharing!