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Wednesday, October 19, 2011

Eat the Seasons - Rustic Potato-Leek Soup

With the changes in the air, nothing - and I mean NOTHING sounds better than a good hearty bowl of soup. So, this past week I made a healthy, simple, and yummy Potato & Leek soup. And here's the recipe(taken from The New Best Recipe):

Serves 6-8

4-5 pounds leeks(clean them well!)
6 tablespoons unsalted butter
1 tablespoon all purpose flour
5 1/4 cups low-sodium chicken broth
1 bay leaf
1 3/4 pounds red potatoes(about 5 medium) - peeled and cut into 3/4 inch dice
salt & ground pepper

1. Cut off the roots and tough dark green portions of the leeks, leaving the white portions and about 3 inches of the light green portion. Slice the leeks in half lengthwise and chop into 1-inch pieces.
2. Heat the butter in a large stockpot or dutch oven over medium low heat until foaming. Stir in the leeks, increase the heat to medium, cover, and cook, stirring occasionally, until the leeks are tender but not mushy, 15-20 minutes; do not brown the leeks. Sprinkle the flour over the leeks and stir to coat evenly. Cook until the flour dissolves, about 2 minutes.
3. Increase the heat to high; whisking constantly, gradually add the broth. Add the bay leaf and potatoes, cover, and bring to a boil. Reduce the heat to med-low and simmer, covered, until the potatoes are tender and the flavors meld, 10-15 minutes. Discard the bay leaf and season with salt and pepper to taste. Serve immediately. (The soup can be refrigerated in an airtight container for a day or two. Warm over low heat until hot; do not boil.)

This made a good amount of soup so it was able to warm us up for a few days. I also added a sprinkle of cheese on top.

What's in season? Potatoes & Leeks

(Originally posted October 2009)



You cannot go wrong with cheese. Ever.

marisa said...

You can say that again!

Jessica said...

I also love to make potato leek soup during the fall and winter and I have one recommendation - add a little tarragon. Sometimes I also pick up a briquet and broil it will a little brie cheese on top and then add that on top of the soup and people love it. But the tarragon goes great with it.

Charlotte said...


marisa said...

Thanks Jessica, that does sound great. I'm going to try the tarragon.

goodgrindz said...

looks good. throw in some cream and it's a vichyssoise

David said...

Marisa, the weather has changed here in Nebraska too. It's been tickling with freezing the last couple nights. One night it was 30 and the next 28 so it won't be long before all is dead from old Jack Frost. I have to seriously start thinking about shutting down the automatic watering systems and draining all the tanks and putting all the connecting hoses away. This garden season is doomed to end real soon.

Your leek and potato recipe sounds delicious. I just had broccoli cheese soup last night. Awesome!! A friend brought it to a volunteer appreciation dinner. It was great. I hope you have a great fall season at the Backyard Farmer.