Potatoes and Leeks are like Bert and Ernie. They’re fine on their own, but more fun when they’re together.
The frigid New England weather got me craving a hearty soup to warm me up from the inside out. Of course, the day I go to the market for said cozy soup ingredients, it randomly hits 65 degrees farenheit. But it’s ok. I enjoyed a bowl for dinner tonight and I’ll freeze the rest for a snowy day.
This soup is built on vegetables, and veggies alone. You really don’t need to add high-fat dairy because pureed potatoes and leeks are rich and creamy on their own. If you’ve gotta have that extra bit of decadence, swirl it in at the end while you’re pureeing.
You can serve it up with softened hunks of Yukon golds and thin snips of leek floating around in a broth, or puree it with a blender if you like it creamy. I am a huge fan of my immersion blender – you just put it in the pot, press a button, and 15 seconds later, you’ve got creamy soup.
Potato Leek Soup (adapted from Judith Barrett’s Saved By Soup) / 6 servings
- 1 tablespoon olive oil
- 2 medium-size leeks
- 2 pounds yellow boiling potatoes like Yukon Gold
- 4 cups vegetable broth
- salt and pepper
- Cut off and toss the green parts of the leek, leaving only the white stalk. Slice the stalk in half lengthwise, and rinse between each layer. Thinly slice, widthwise.
- Peel the potatoes and cut into thin slices.
- Heat the oil in a heavy 4-quart saucepan.
- Add the leeks and cook until soft, about 2-3 minutes. Stir so they don’t stick and burn.
- Stir in the potatoes and broth and crank up the heat until it boils.
- Cover the saucepan and reduce heat to medium-low. Simmer for 25 minutes until the veggies are tender.
- Season with salt and pepper to taste
- Optional: Using a blender or immersion blender, puree the soup. A nice trick is to remove half of the soup and just puree the half in the pot. Then add the removed portion back in so the soup has a nice texture. It’s up to you! I have pictures below that show it two different ways.
When you subscribe to my newsletter, you will receive 1-2 e-mails a week filled with news and recipes to make your life healthier and less stressful
Leslie says
Love the pictures…I could almost jump right through them into the bowl, it looks so good! I’ll have to try this.
leaf says
YUM! my mom makes that for me too. I LOVE POTATOES
Anonymous says
Looks amazing. Great photos!
gaga says
MMmm, tasty soup. Potato and leeks go so well together!
Nelly says
I’m certainly trying this one this week. I’ve been making all different kinds of soups lately because believe it or not, it’ getting super cold here in Athens, much earlier than expected… I have a request though. My pregnant body is craving a hearty but healthy broccoli soup recipe… Any suggestions?
Sweet Foodie says
I will find a great broccoli soup recipe for you!! I really need a baby status update – please send me a picture 🙂
Sweet Foodie says
Thank you for your comments everyone – I love hearing from you!
Nelly says
Dearest sweet foodie, Andreas and I had your soup last night for dinner. Sooo yummy and cosy. I’m sending the recipe link to my mom asap. I did find a light broccoli soup on http://lowfatcooking.about.com/od/soup1/r/broccolisoup.htm if you want to check it our. Haven”t tried it yet, but will get back to you on that one.
filakia from Greece
Sweet Foodie says
I’m so glad that you liked it! It freezes very well too if you had leftovers:) I made a broccoli soup for you but I haven’t posted it yet. It looks similar to the one you found except it has some other veggies like carrots pureed in it too. I’ll post it for you soon! Please let me know how you like the light broccoli soup. If you love it, I’ll give it a try and compare with mine and post the best! love from beantown
KCA says
Trying this as my first Veg meal idea outside of salads…. Glad to hear it freezes well!!
Sweet Foodie says
Thanks KCA – I’m so happy you found the blog and hope that you enjoy the soup 🙂
The Dodger AUS says
Identicle to the one I make here in OZ… Awesome with salt and pepper and a crusty roll… Who Needs Cream 🙂
Sweet Foodie says
I agree! An immersion blender makes rice, beans, and veggies so creamy on their own – you’d think there’s dairy! Thanks for visiting all the way from Australia 🙂