Leek and potato soup

March 21, 2015  • 

leek soup

My close friend Phoebe often jokes about how sparse my house is. One time she quipped “So, did you get rid of the beds today?”. I admit I have a tendency to get rid of things, even when it is not really warranted, it just feels cleaner.

Kind of like this soup, which is a “bare essentials” kind of soup. Leeks, potatoes, chicken broth. On a grey, windy, cold and dreary day, it seems fitting somehow. Sure, cream would be nice with it, just not really necessary.

INGREDIENTS:


1 pound potatoes, peeled and cut into chunks

1/4 cup olive oil

1 pound leeks, sliced (use whites only and keep greens for another dish)

6 to 8 cups chicken stock or water with a cube (last resort!)

salt, to taste

1/2 teaspoon white pepper

Optional: 3/4 cup of whipping cream or several triangles of cheese spread like Laughing Cow or Kiri or similar processed cheese. Add at the end and stir to dissolve or run through the blender with the other ingredients.

1. Heat the oil and “sweat” the sliced leeks then potatoes. Add the spices and stock and simmer for 30 minutes. Purée with an immersion blender. Add the cream or cheese prior by 5 minutes if desired. Serve warm or hot.

 

Comments

4 Comments  •  Comments Feed

  1. Linda says:

    It looks delicious, thank you so much for sharing. 🙂

  2. Rosa says:

    A delicious combination! Comforting.

    Cheers,

    Rosa

  3. Joumana says:

    @Rosa: it is indeed 🙂

    @Linda: my pleasure!

  4. Oui, Chef says:

    Sometimes simpler is infinitely better, like in the case of this gorgeous soup!

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