November 12, 2012

Potato Leek Soup

I made this soup for the first time last year, and I think it's a great way to cook with leeks. The recipe comes from one of my favorites sources - Simply Recipes

It's pretty quick and easy to make.  I also like the fact that it makes just 4 servings, so you don't have a stockpot full of soup for only 2 people.  Leftovers are great, but I prefer not to eat the same thing for an entire week.

I hope everyone had an enjoyable weekend. The weather here in Wisconsin was amazing, with highs in the 60s. I should have done something outside, but instead I cooked and watched movies which was enjoyable.

I would recommend all three films that I watched, which includes Your Sister's Sister, First Position and Peace, Love and Misunderstanding. Now that we've joined this decade and purchased a blu-ray player, it's so much easier to watch movies instantly on Netflix and Amazon.

I have a hard time using all the potatoes I get in my CSA boxes.  In fact, I think the potatoes I used in this recipe were from at least a few weeks ago, but they stored very well.

As I was wandering the winter farmers' market on Saturday, I realized that I'm now much more aware of the wide variety of produce available because of my CSA membership.

For example, I saw vendors selling carola potatoes, and komatsuna and tatsoi greens which I previously would not have recognized and likely would not have purchased.  Just one more benefit to being a CSA member!

Potato Leek Soup

Prep Time: 15 minutes
Cook Time: 30 minutes

Ingredients (serves 4)
  • 2 tablespoons butter
  • 3 large leeks, chopped and cleaned (using only the white and pale green parts)
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 cups water
  • 2 cups vegetable broth
  • 2 lbs potatoes, peeled, chopped into 1/2" pieces
  • 1/8 teaspoon of marjoram
  • 2 teaspoons dried parsley
  • 1/2 teaspoon dried thyme
  • In a large sauce pan, melt butter over medium heat. Add leeks, salt and pepper. Cover pan, reduce heat to low and cook for 10 minutes, stirring occasionally.
  • Add water, broth, potatoes, and dried herbs. Bring to a boil, then lower heat to a simmer and cook for 20 minutes.
  • Remove from heat and puree with an immersion blender until smooth. Add a few dashes of chili sauce, if desired, and salt & pepper, to taste.
Recipe Source: Simply Recipes
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  1. That sounds like a yummy soup recipe! I still don't have an immersion blender and probably should just purchase one sometime since they're relatively inexpensive.

    I hadn't heard of any of those movies before and I am glad to hear that you enjoyed them. I added them to my library dvd request list.

    1. I noticed that Kohl's just recently started selling them, and when you combine the sale price with a 30% coupon, they're practically giving them away :) I kicked myself when I saw the price because I paid a lot more through Amazon.

      I use my immersion blender even more than I thought I would. It's great for a quick smoothie, and it's awesome for pureeing soups!

  2. Potato leek soup is some serious comfort food! Love it! I really need a weekend of just watching movies and chilling out...those all sound awesome.

  3. I will have to try this and add it to our weekly soup list for lunches. I love recipes that use leeks. P.S. The effort you put into blogging amazes me, you create new entries like crazy, girl! It pays off as I make many of your recipes!

    1. I really like leeks too and would love to find more recipes that use them. I've been fortunate to have some free weekends recently which gives me time to try lots of new recipes. My last CSA box arrives mid-December, and my posts will likely slow way down until spring.