Leek and potato soup

Leek and Potato Soup

The rain started a few days ago. Fall was absolutely gorgeous this year in the PNW. Cool, crisp mornings. Afternoons getting so warm Little ran around the park in a short sleeve shirt just a few days ago.

This weekend I pulled out the first sweater of the season. I’m beyond thrilled to move into a different section of my wardrobe as I was getting tired of the warm weather clothes. Does this happen to anyone else? I am beyond excited for cozy clothes. Remind me of this when I am FED UP in March. It will happen.

Leek and potato soup

With cozy clothes comes cozy food. Soup is a huge comfort food for me. This soup reminds me of pure de verduras that I ate many times growing up. I grew up in Spain remember? Yeah you knew that. I miss it terribly. At least this is a small taste of home.

Can we talk ingredients for a quick second? I have a few food philosophies but this is me at my core- good food prepared simply. I am fairly confident I have share that with you before. This recipe is that philosophy at its purest seeing as there are only four ingredients. Well six, if you count salt and water. To make this taste good you need to get the very best ingredients you can. I cannot stress that enough. Particularly when it comes to things like stock. Buy the expensive box or better yet make your own. It isn’t hard to make stock and it freezes well so make big batches and keep it on hand. It is worth it.

So cozy up. Make some soup.

Leek and potato soup

Leek and Potato Soup (makes 6 generous servings)

2 large leeks
4 cups chicken stock
4 medium sized potatoes
2 tbs butter
salt and pepper

Slice leeks down the middle and rinse under running water to remove sand and dirt. Chop coarsely. Set a large soup pot over medium high heat and melt the butter. Add leaks and cook till soft, about 10 minutes. While leeks are cooking peel and chop potatoes into bite sized pieces. Add potatoes to the cooked leeks and cover wit the chicken stock. Add water is necessary to cover the ingredients. Bring to a boil and reduce to a simmer. Cook till potatoes are soft, about 15-20 minutes. Puree soup either with an immersion blender directly in the pot or with your stand blender (you might have to work in batches). Serve immediately with crusty bread.

 

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