Easy Potato Leek Soup
Looking for something delicious, warm and comforting that won’t break the bank or take almost any time at all to put together? My friends, I think your search is over because this Easy Potato Leek Soup more than delivers on all those qualifications!
First and foremost it is absolutely yummy! Velvety smooth, not too heavy and filled with the magical combo of potato and leeks.
And speaking of leeks, don’t let this funny looking allium intimidate you! They’re super easy to handle and impart such a nice flavor that can’t really be substituted with onions or shallots. The trick is just to make sure you always wash them well since they are often filled with dirt or sand and that could seriously mess up the end product!!
So now that we’ve conquered that little hurdle, there’s barely more to do than throw everything into the pot, let it cook and purée it all into a silky smooth concoction. Easy-peasy and done!
It’s definitely going into my regular rotation. Hope it’ll make it into yours too!
Easy Potato Leek Soup
Makes about 6 servings
It really helps to have an immersion blender for this though you can also purée the soup in batches in a food processor or blender.
Prep Time: 10 minutes; Cook Time: 30-40 minutes
Ingredients
2 tablespoons unsalted butter or oil
6 leeks (mine were small, if you have huge ones you could use less)
4 medium Yukon Gold potatoes (about 1 ¼ pounds)
6 cups water
Kosher salt and black pepper
2-3 tablespoons sour cream or Greek yogurt
The Recipe
1. Cut away the dark green parts of the leeks as well as the root tops and slice them down the middle lengthwise. Then cut into thin half moons and rinse well in a colander to remove any dirt or grit. Drain and pat dry with a paper towel.
2. Heat the butter in a large deep soup pot over medium heat and when it’s melted, add the leeks and a couple of pinches of salt. Stir every now and then for about 5 minutes, until leeks begin to soften.
3. While the leeks are cooking, wash and dry the potatoes and dice—no need to peel.
4. Once the leeks are done, add the potatoes and the water, stir, cover the pot and lower the heat so that everything is simmering. Cook for about 30 minutes, until the potatoes are fork tender.
5. Remove from the heat and carefully use the immersion blender to purée everything together. Add in the sour cream and a couple of pinches of salt and pepper. Purée again, taste and add more seasoning or sour cream as needed.
6. Ladle into bowls and serve. Leftovers will last about a week stored in an airtight container in the fridge.
Enjoy!
Note: Recipe adapted from Food 52. I used more leeks and added a little sour cream too.
