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
- heavy saucepan with lid
- wooden spoon
- blender or food processor (optional)
- 2 T olive oil
- ¾ pound leeks, cleaned and sliced
- 1½ pounds potatoes, optionally peeled, then sliced or diced
- 2 c vegetable stock or water
- 2 c milk
- 1 t salt
- black pepper
- 1½ t parsley, chopped
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 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.
* 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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