It's finally (sort of) getting colder on the East Coast, and the changing weather has me craving soups. I've already made one batch of this soup, and was looking for something that was similarly hearty but not heavy. If you can believe it, I still have a supply of squash, onions, leeks, potatoes, and a few cabbages from my farm share, so I also wanted to put those to use. Leek and potato soup was the answer.
I use a truly simple recipe, with an olive oil base. My version works for vegan diets, but you could certainly chose to add a small amount of cream or an herb butter to add richness. Read on for the recipe!
Leek & Potato Soup Recipe
- 1.5 pounds leeks, trimmed
- 1.5 pounds potatoes, peeled and evenly chopped
- 3 tablespoons olive oil
- 1 bay leaf
- 2 sprigs thyme (or 1 tsp dried thyme)
- Salt and pepper
- Cut the leeks in half lengthwise and slice thin
- Rinse sliced leeks in cool water and drain
- Warm olive oil in a heavy-bottomed pot on low medium heat
- Add leeks and cook until soft (about 10 minutes)
- Add potatoes, thyme, bay leaf, and salt (I use about a teaspoon)
- Cook the vegetables for 5 minutes, then add 6 cups water
- Bring to a boil, then reduce heat to simmer for 30 minutes
- Remove the bay leaf and puree
- Add salt and pepper to taste
Notes: Vegetable stock can be substituted in place of water for a heartier soup, but I don't find it necessary. The potatoes add creaminess and texture as is. The recipe is forgiving and can be scaled up or down based on the quantity of leeks and potatoes you have on hand. I like a relatively even ratio, but you can edit to suit your taste.