Saturday, June 4, 2011

Creamy Leek and Potato Soup


My potatoes are days away from being ready to dig up.  I couldn't wait though.  My leeks were starting to get limp in the fridge.  So, when life gives you limp leeks (or fresh!) make leek and potato soup!  My version has a smokey note to it since my paprika was the Spanish Smokey sort.  You may or may not choose to use it.

3-4 Large Leeks, white and pale green parts sliced
2 Tablespoons unsalted butter
2 Tablespoons olive oil
6-8 Medium potatoes
1 teaspoon paprika (optional)
Salt and FGP
2 cups chicken or vegetable stock
3 cups water
1 cup cream

Place sliced leeks in bowl of cold water and rinse allowing and clingy dirt to sink to the bottom, remove leeks and drain in colander.  Heat butter and oil in soup pot over medium heat.  Add leeks, paprika, salt and pepper and cook 5 minutes until tender.  Add potatoes, stock, and water.  Bring to a boil then reduce heat to low and simmer until potatoes are tender, about 10 minutes.  Add cream, stir and season to taste.

I like to stick my handheld blender in and cream the soup a little bit.  It helps thicken the broth and just adds that extra oompf.  Serve with a dash of paprika.  Serves 6-8.



molly said...

Looks delish!

Becky said...

Mmmm. I love leeks!

olivia said...

thank you so much for this!
i have read countless potato leek soup recipes in search of a keeper. this one may very well be it!