Leek and Potato Soup

Posted on Jun 11, 2013

The key to any soup is simplicity. Just a few ingredients and homemade broth can make an amazing bowl of comfort. This soup is a perfect example.

Potato soup has always been one of my favorite comfort foods. Leeks are more of a winter/fall vegetable, but I found some late spring ones at the market, so why not use them?

**Please note that this particular recipe doesn’t make a lot of soup, just enough for about 2 servings. Double it if you are cooking for more than two people.

leek soup

The recipe:

Start by heating olive oil in a large pot over medium-low heat. Then add:
2-3 leeks, sliced
1 small yellow onion, sliced
A splash of vegetable broth
Salt

Let cook for about 15 minutes, until onions are nice and tender. Then add:
4-5 small gold potatoes or 2 large white potatoes, quartered.
(I love the texture of the gold potatoes. They make the soup silky, but use whatever you have.)

Let cook for a minute or two, then add:
4 cups of homemade vegetable broth

Let simmer for about 15 minutes or until the potatoes are tender. Add:
a few sprigs of fresh dill (optional, but you should do it. It’s wonderful!)
a splash or two of cream or half and half (also optional)

Puree the soup and serve with chives, fresh ground pepper and croutons or crusty bread on top.

leek soup2

**Another note: My soup has a slight orange tinge this time because I used a homemade broth that had tomato in it. Depending on the type of broth you use, it may appear white-ish, so don’t panic if your soup doesn’t look like mine!