With the elections coming up, I don’t know about you, but I am having a difficult time concentrating on much else. So I thought I’d share a simple, seasonal soup to soothe your soul…
Matt and I made with the most beautiful leeks we’ve ever seen, from local farmers.*
Potato Leek Soup
- 4 medium-sized leeks (or 2-3 very large ones)
- 1.5 lbs. potatoes
- 6 cups vegetable stock
- 3 T butter
- salt and white or black pepper, to taste
- Additional stock or water
1. Melt the butter in a soup pot, over low heat.
2. Chop the leeks into 1/4″ slices.
3. Cook the leeks in the butter, stirring occasionally, until tender but not yet browned (about 20 minutes).
4. Chop the potatoes into thin slices. I left the peels on for the flavor and extra nutrients. You can peel them if you like.
5. Add the stock and potatoes to the pot and stir. Bring briefly to a boil.
6. Simmer the soup until the potatoes are soft (about 30 minutes).
7. Pour soup into a blender, add some salt to taste, and puree until smooth.
8. Pour soup back into the pot and if necessary add extra water or stock. It should be a creamy consistency, and not too thick (see photo below). Add additional salt and pepper to taste.
9. Cook another 5-10 minutes, until flavors come together. Serve with warmed local bread.
Makes about 8 cups of soup.
*Note: The photos… are from some wonderful people who have shared theirs on Flickr (photo #1, photo #2). Normally I’m so good at taking photos, but somehow this one got away from me and I didn’t take a single photo! I think it was because I’d never made it before, and wasn’t so confident about my soup making abilities. However, it turned out fabulous (hmm… maybe because Matt stepped in and helped) so I had to share it with you!