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Earlier this week, we received some rain and I jumped on the opportunity to make some warm, hearty soup.  I had three large leeks in my fridge and three large potatoes in my pantry so I went in search of a potato leek soup recipe.  Since it was the middle of the week, I decided to stay away from potato soup recipes that used Heavy Cream.  Eventually I stumbled on this Potato Leek Soup recipe on allrecipes.com and decided to give it a try.  I didn’t have all of the ingredients so I tweaked it a little bit and made it my own.

Yum, yum, yum!

This recipe is a keeper.

POTATO LEEK SOUP

Ingredients

• 5 pounds white potatoes, peeled and quartered (I used 3 Large Potatoes)
• 4 cups chicken broth (or 4 cups vegetable broth)
• 1 cup water
• 1 1/4 cups white wine
• 1 cup milk (I used 2% – optional)
• 2 leeks, bulb only
• 3 Tablespoons butter 
• salt & pepper to taste

Directions

1. Cook potatoes in chicken stock (or vegetable stock), water and 1 cup white water until soft. Set aside, do not drain.
2. Put potatoes in the  food processor in batches. Add stock from the potato cooking pot and milk (optional). Puree until smooth.
3. Half the leeks lengthwise, and soak in water to clean. Finely slice. Saute in butter until transparent. Add white wine, and cook for 3 minutes.
4. In a soup pot, combine pureed potatoes and leeks; then, bring to a simmer. Season with salt and pepper (I probably used 2 teaspoons salt and 1 teaspoon pepper.  Just keep tasting it.). Cook to desired consistency, adding more stock/milk if necessary. Garnish with parsley (Or a little shredded Parmesan).

Reading in 1 hour | Makes 4-5 Servings

~~Camberley~~