Potato Leek Soup

Amber Roe's Note:

From the wonderful Enchanted Broccoli Forest by Mollie Katzen. This soup is great year round.

• Total Time: 40 mins
• Prep Time: 35 mins
• Cook Time: 5 mins

Ingredients:

Servings: 6

• 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
• thyme
• marjoram
• basil

Directions:

1. Scrub the potatoes and cut them into 1 inch chunks.
2. Place them in a soup pot or Dutch oven with the leeks, celery, carrot, water and salt.
3. Bring to a boil, cover, and cook until the potatoes are tender (about 20 minutes).
4. Remove from heat, and let it cool until it's no longer too hot to puree.
5. Puree the soup in a blender or food processor in batches.
6. Return the puree to the pot.
7. Stir in the milk.
8. Add black pepper to taste and adjust salt if necessary.
9. Serve hot or cold, possibly topped with a sprinkling of fresh hebs.

Reviews

[Kayarich]

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!

[Bunny Erica]

This is an excellent leek and potato soup. Really thick, tasty and satisfying. I made double the amount to freeze for another time (it freezes well) and added the herbs while cooking. I added a table spoon of miso paste but no salt, I leave that for individual choice when serving. Thanks for the recipe.

[SheriMacneall]

Very yummy and guilt-free. I made it with following changes: added 2 bouillon cubes, paprika and fresh basil. Omitted the milk. Yummmm!