Potato-leek soup is simply made with potatoes and leeks from the garden. You can leave the skins on the potatoes if you like.
- 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
- Oil or butter
- 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.
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