October 10, 2016

My Favorite Fall Soup: Potato Leek

Happy Monday, internet family!

Last week, it rained for about three days straight, and the Midwestern winter gloom was here big time. I love autumn rain, and when it starts coming down hard, I break out the soups. ALL OF THE SOUPS. One of my favorites is potato leek soup, a recipe my mom discovered years ago, and my all time favorite, tied only with creamy mushroom. It's smooth, creamy, and comfortingly filling. Perfect for a chilly autumn evening. Or morning. Or afternoon. Or all the time.

Without further ado: potato leek soup.

Ingredients:
  • 1 Tablespoon butter
  • 3 Cups of thinly sliced leeks
  • 2½ pounds peeled and cubed Yukon Gold potatoes
  • 2 Cups water
  • 14 ounces of vegetable broth
  • 2 fresh thyme sprigs
  • ¼ teaspoons black pepper
  • salt and pepper to taste

Method:

  • Peel and cube the potatoes, and set them aside in a pot of cold water.
  • SautĂ© the leeks in butter, but be careful not to brown them.

(Aren't they beautiful?)

  • Add the potatoes, water, broth, and thyme.

  • Bring it to a boil, then reduce to a simmer.
  • Simmer covered for 20 minutes, stirring occasionally.
  • Partially mash the potatoes, and voilá!
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If you try this recipe out, do please come back and let me know how you liked it.


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2 comments :

  1. I have not done much with leeks! Looks great thanks for linking up

    ReplyDelete
  2. I made Potato Leek Soup tonight!! Except I was going to make it with white miso and had to change thing up so it looks orange. Haha. Happy Meatless Monday!

    ReplyDelete

Your comment makes my day. I really love knowing you were here, so take the time to leave a note if you like! Thank you for taking the time! I read and appreciate every comment even if I cannot reply.