There’s something about the combination of potatoes and leeks in a creamy soup base – it’s a terrific comfort food. | ||
Yield | 4-6 servings | |
Time | an hour | |
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Ingredients |
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Directions | Sauté the leeks in oil over medium heat until limp, 8-10 minutes.
Add the potatoes and stock, bring to a boil, lower heat, partially cover, and simmer, stirring occasionally, until potatoes are completely soft, about 30 minutes. If there isn’t enough liquid, add more stock, water, or milk,* ½ c at a time. Stir in 2 c milk, salt, and pepper and simmer for 10 minutes. You can serve the soup like this or put some or all of the soup in a blender or food processor for a smoother, heavier soup. Garnish with additional pepper and parsley and serve. |
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Notes | *Adding milk rather than additional stock or water during the potato-cooking stage will give you a richer, creamier soup.
Also see my recipe for plain old potato soup. |
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