Sunday, October 24, 2010

Potato Leek Soup

Nothing says fall like this soup, and nothing excites me more than leeks. They look like giant green onions and they always remind me of being a kid. Everything seems big to a kid, and leeks always made me giggle because they looked like gangly, gaunt teenagers. Actually, a lot of things made me giggle (and still do), so suffice to say leeks are my reminder to always be young at heart.

Potato Leek Soup Adapted from SimplyRecipes

2 tbsp. butter
2 large leeks, cleaned thoroughly and diced
2 lbs. potatoes
3 cups chicken stock
1 cup water
1/4 cup chopped Italian parsley
1/2 tsp. thyme
Dash of hot sauce (I use Louisiana Style brand)
1 tsp. salt
Black pepper to taste

1. Cook leeks in butter with salt and pepper in a medium sized sauce pan. Cover pan, cook on low heat for 10 minutes. Check often. Do not brown leeks! Browning will give leeks a burnt taste.

2. Add water, broth, and potatoes. Bring to a low simmer and cook for 20 minutes. Scoop about half of the soup mixture into a blender, puree and return to pan.* Add marjoram, parsley, and thyme. Add a few dashes of chili sauce to taste. Add some freshly ground pepper and salt.

*Note: I used an immersion hand blender and pureed until slightly chunky.

nom nom nom nom


  1. Potato Leek Soup is one of my all time favorites. My dad used to make it growing up. My mom did most of the cooking but when it came to soups, that was my dad's thing. I haven't made potato leek soup in a long time. It's on the menu for this week!

  2. I adore Potato Leek Soup as well, Cathy, and I think I remember my mother making a really awesome recipe. I'll have to ask her what she did since nothing compares to childhood memories of food!