Warm Up With Potato Leek Soup
This easy recipe will keep you cozy on a chilly winter night. Learn the origin of this comfort food classic and make a batch tonight!
Warm up with the perfect bowl of comfort food! Potato Leek soup is delicious and nutritious. Both Wales and Ireland claim this classic soup as their national dish. The Scottish have their own version called “Tattie and Leek,” and the French are famous for their version, called vichyssoise, associated with Vichy, France, and the French Vichy regime. Whatever the origin, it’s delicious. Add some crusty bread and you’ve got a hearty meal!
Potato Leek Soup
Potato Leek Soup
Ingredients
- 3 large leeks, sliced into 1/4” medallions
- 2 tablespoons butter
- 2 cups water
- 2 cups chicken or vegetable broth
- 2 lbs. potatoes, peeled and diced into 1/2 inch pieces
- 1 dash marjoram
- 1/4 cup chopped fresh parsley
- 2 teaspoons chopped fresh thyme, or 1/2 teaspoon dried thymeHot sauce to tasteSalt and pepper to taste
Instructions
- In a Dutch oven, cook leeks in butter with salt and pepper. Cover pan and cook on low heat for 10 minutes. Check often. Do not brown the leeks.
- Add water, broth, and potatoes.
- Bring to a low simmer and cook for 20 minutes.
- Pour half of the soup mixture into a blender (carefully), puree, and return to the pan.
- Add marjoram, parsley, and thyme. Add a few dashes of chili sauce, freshly ground pepper, and salt to taste. Serve hot.
- Tip: When cooking leeks, only use the white parts. Take care not to overcook them. Overcooked leeks become slimy and unappetizing. Properly cooked leeks are tender but still offer resistance when pierced.
- Variation: To make vichyssoise, a French version of the soup served cold, whisk in 1/2 cup heavy cream when returning soup to the pan after blending. Omit the hot sauce and add a pinch of nutmeg. Cool completely, then transfer to the refrigerator to chill. Serve cold.
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Farmers' Almanac Staffhttps://www.farmersalmanac.com/author/fa-admin
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Farmers' Almanac Staffhttps://www.farmersalmanac.com/author/fa-admin
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Farmers' Almanac Staffhttps://www.farmersalmanac.com/author/fa-admin
We Armenians make our own specialty Leek Soup , it is so healthy and delicious . Armenian Leek Soup: 10 Leeks wadh them cut the up , fill a pan with water and with your 2 hands wash turn them a few times once twice leave in a minute take them out then throw the water , repeat this a few tims in the beginning it is like peeling a bit opening it a bit to discard the soil under tunning water . Now put the leeks in a dee pot fill it with chicken broth ( freshly cooked chicken broth is better then you have to fridge it overnight , next day take the fat away and use it for cooking ) also if you add in beef broth it will be more delicius . Now put in a nit of white pepper and and a bit of salt cover the leeks with the broth and cook . Ehen it is done, get 2-3 Labne ( thick yogurt ) sold at Super King and Valley Market place at all Armenian grocery stores . Now beat up an egg add in the Labne mix add over it from the cooked stock and mix add more stock mix then add it in the soup and mix with a long wooden spoon . Turn the heat off . In a derp frying pan add in some butter 2-3 sticks a drop or two drizzle with olive oil and heat it a bit add in dry mint in your palm a lot twice squize add the dry mintyurn it a minute with a wooden spoon then throw it over the Leek soup and it makes fissss moise it means it is honna be delicius turn once twice with the long wooden spoon and serve it hot . This is One of our Armenian nayional dishes called : Prassa soup means Leek soup in Armenian . Next to it cooked Rice . Bonne Appetit.
Growing up in a family of seven my mother had to come up with cheap, filling meals on a very tight budget. Potato soup was one of our favorites. I don’t remember ever seeing a leek in the house. Her soup was made with what was available. Yellow onions or green onions? Maybe ham, bacon didn’t last very long with five kids but the drippings were never wasted I remember her adding leftover cooked chicken . Seasonings were adjusted to suit . It was always different and always delicious.
When I make this I use the entire leek, sliced onions and green onions…I saute them all in a butter or bacon drippings. Cook them in chicken broth with the potatoes and seasonings. I use nutmeg, salt and pepper, lemon juice and zest. Whiz it all up and add some milk. My bunch loves it and sometimes we have crumbled bacon or ham as an addition. Great with grilled cheese sandwiches.
Mona, that sounds delicious! Thanks for sharing.
Leeks are grown in sandy soil that gets trapped in the rings, they are generally sliced length wise then into strips to allow easy separation and cleaning… nothing will ruin your soup like sandy soil…. I am going to make this version, I would use bacon instead of butter also, yum.
my mom has been making this for years, she substitutes the butter for about 1/2 lb. bacon…….. fries it in the soup pot drains some of the fat out and puts the bacon to the side then cooks the leeks in the fat and then adds the bacon crumbled before serving, it is so good
I like these type of recipes.
gd
good recipe except for those of us whom have food allergies. I cannot eat peppers or onions (leeks are a type of onion).
if you can’t find leeks you can use green onions. I’d use the green part fully but the onion white part sparingly…gets to “oniony”
I do this with turnips and sometimes add a little potato I also like cilontro instead of parsley
great recipe
something warm
recipe