I love potato leek soup – it combines all of the comfort and warmth of potatoes and soup, and what you’re left with is a big mug of win. It’s also a super-easy and quick weeknight meal, perfect for those cold fall and winter days when you just want to come home and curl up with your Snuggie and a good book…
For this batch, I used three beautiful CSA leeks…
…Which I sautéed in a bit of butter. While the leeks were cooking, I cut up some CSA potatoes…
…And they went right in the pot with the leeks and some salt and pepper.
In went the vegetable stock…
…And everything gently simmered until it was cooked through. I then puréed the soup and added a dash of cream. Yummmmmm….
Potato Leek Soup
Adapted from Mark Bittman’s How to Cook Everything Vegetarian
I play a bit fast and loose with the amount of things. If you want a vegan soup, just omit the butter (use olive oil) and cream – the soup is still very tasty!
- Olive oil or butter
- 3 leeks
- 3 5 medium potatoes
- Vegetable stock
- Salt and pepper
- Cream (optional)
Peel the potatoes and cut into cubes. Wash the leeks very well (be sure to check inside the outer layers for the sand that you will inevitably find there) and slice the whites and the light green parts into thin slices. Saute the leeks and potatoes in olive oil or butter for five minutes, then cover with vegetable broth and cook until potatoes are very tender.
At this point, you can eat the soup as is or you can purée it.