Spring means green garlic, spring onions, and leeks. We recently found some beautiful leeks that inspired us to make simple potato leek soup.
We recommend sautéing the leeks and potatoes in butter (or olive oil for a vegan option) before you add liquid. It brings out the flavor. We like to make a big pot so we can eat it for lunch for a few days, or make it for a first course for a dinner party.
We don’t think there is one right way to eat potato leek soup. We like to serve it traditionally in its “pure” form, but also play with the idea that it is a soup made of potatoes, so think about what would you put on a baked potato? You can add cheese, scallions, sour cream, chives, bacon, or crispy prosciutto, etc.
If you decide to add cheese, you could go in several different directions – like cheddar, gouda, or parmesan.
- 2 tablespoons butter (or olive oil)
- 6 small or 3 large leeks, white parts sliced
- 1½ lbs yukon gold potatoes, peeled and chopped
- 6 cups vegetable stock (or water)
- Heat the oil or butter in a skillet. Sauté leeks. Next, add the potatoes and cook until slightly browned. Add liquid, pinch of salt, and bring to a boil. Lower the heat to a simmer and cook until the potatoes are fork tender. Use an emersion blender until smooth. Make sure not to overwork or it will turn into glue. Salt to taste. Serve with fresh cracked pepper and sliced scallions or chives. We do not recommend using a Vitamix for this recipe unless you are very careful not to over mix.