Potato Leek Soup

Submitted by MargieLandis

"This is a twist to a classic Potato soup recipe - perfect for fall days! The caraway rye adds a nice touch! Add more pepper to give it a little kick."

 

• Ready In: 55mins
• Ingredients: 10
• Serves: 4-6

ingredients

• 1 leek, diced
• 4 russet potatoes, diced
• 32 ounces chicken stock
• 3 garlic cloves, chopped
• 2 teaspoons caraway seeds
• black pepper (to taste)
• salt (to taste)
• milk (may use extra chicken stock instead)
• sour cream
• chives (to garnish) (optional)

directions

1. Add the first 7 ingredients into a stock pot and bring to a boil.
2. Cover and simmer for 30- 45 minutes (or until potatoes have fallen apart). Note that the potatoes will have absorbed all of the stock.
3. Stir to break up potatoes or mash them (will be like a puree).
4. Add milk to desired consistency (you can use extra chicken stock for a non-dairy alternative).
5. Serve with a dollop of sour cream and a pinch of chives.

Reviews

[sandykw]

Easy and delicious soup, even my picky daughter ate a whole bowl. A friend brought home a leek from the farmers market. So good. We used vegetable stock instead of chicken stock and didn't use the milk. Thank you. Sandy

 

[Vicki in CT]

As a previous reviewer stated the instructions are not clear. The first seven ing. are added at the beginning. I reallly enjoyed this soup, it was thick and nice and very flavorful with so few ingredients. I omitted the caraway seeds. Instead of milk I just added about 1/4 cup of half and half and no sour cream. Really good soup. Serving size for me was more like 3-4. Also used a potato masher at the end to really make it creamy.

 

[Westbank Boy]

great tasting soup!! kirt

 

[Xiney]

A nice soup, but the potatoes never absorbed the stock. I had to resort to mashing them with a potato masher, which wasn't an ideal situation. Instead of caraway, I added medium curry powder because I love the combination of curry and potatoes. Next time I will use at least 3 leeks, as well.

 

[Bergy]

Your soup is a 5 star but the instructions are a bit confusing. You actually add the first 7 ingredients into the stock pot and cook until all the stock is absorbd then add the milk, sour cream etc. I made the soup for a convalescing friend and she enjoyed it. She did not want any caraway so I left them out. I would love the caraway flavor and will add them the next time I make the soup. Thanks MargieLandis for a very nourishing, tasty soup