Stephen Albert
Potato-Leek Soup
Potato-leek soup is simply made with potatoes and leeks from the garden. You can leave the skins on the potatoes if you like.
Ingredients
- 3 parts finely sliced potatoes; use boiling or Yellow Finn potatoes, scrubbed well.
- 2 parts sliced leeks (or onions); use only the white parts.
- Milk or cream
- Seasonings
- Oil or butter
Instructions
- Sauté the leeks in oil or butter for 10 minutes; be sure the leeks are well-sautéed. Use a wide soup pot and cook over low heat.
- Add the leeks to the potatoes with just enough hot water to cover and simmer until well-cooked, about 30 minutes. The potatoes should be soft to the point of falling apart—you can press them against the pot to break them apart and give the soup body.
- Add cream or milk to desired thickness and heat through. Use cream for a rich soup.
- Season with salt, pepper, or garlic to taste.
- Serve hot or chilled with chopped chives or parsley or chervil.
Notes
For an extra creamy soup, skin the potatoes to start and at the end pass this soup through a food mill and add cream to thicken.
Courses Soups and Stews
Leeks articles on Harvest to Table:
How to Harvest and Store Leeks
Six Ways to Cook and Serve Leeks
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Potato articles at Harvest to Table:
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6 Easy Steps to Grow Organic Potatoes
Grow Potatoes in Pots and Grow Bags: Seven Easy Steps
Seven Ways to Cook and Serve Potatoes
How to Cook New Potatoes with No Recipe
How to Make Seasonal and Flavorful Potato Salad
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Potato Growing Problems Troubleshooting
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