Leek and Potato Soup is an amazingly easy soup to make. In fact, it’s a standard dish for new culinary students to learn. One great thing about this recipe is that it’s made with only a few ingredients, so the flavours compliment each other rather than compete. Although this soup has a creamy texture, there is no cream added. Instead, a starchy potato is used to thicken the soup to the perfect consistency. Once you’ve made and tasted this soup, I’m sure it’ll be a new favourite!
- 2 tablespoons butter
- 1 cup chopped onion (about 1 onion)
- 4 cups sliced leeks, white and light green parts only (about 3 large leeks)
- 1 large russet potato, peeled, quartered, sliced
- 4 cups low-sodium chicken broth
- ¼ to ½ teaspoon salt
- In a large pot, melt butter over medium-low heat.
- Add onion and leeks. Cook, stirring occasionally, until onions are soft, about 10 minutes.
- Add potato and broth. Bring to a boil over high heat. Reduce heat to low, cover, and simmer until potatoes are soft, about 15 minutes.
- Transfer half of the soup to a blender and blend until smooth. Transfer blended soup to a large bowl and repeat with remaining unblended soup. Return soup to pot and bring to a simmer. Season with salt and pepper to taste.
- When blending soup in a blender, only fill the blender half full. Also, place a dish towel under your hand while you hold the cover on and blend. If the steam pushes the cover up, your hand will be protected by the dish towel.
- Dirt and sand get caught easily in the leaves of leeks, so be sure to wash chopped leeks very well before adding them to the pot.
- You can use an immersion blender right in the pot to blend the soup smooth – saves time and dishes.
- Soup can be garnished with green onion, grated cheese, croutons, and crisp bacon.
- The white and pale green parts of the leek are used to keep the soup’s colour light. If there is too much green in the leeks, the soup will end up a muddy green colour.
- A Yukon Gold potato can be substituted for a Russet potato.