I grew leeks this year and just picked my first batch. We all love leek and potato soup and I love being able to make it at the drop of a hat.
If you’re new to leeks, cleaning can be difficult! The best way I’ve found is to cut off the root (assuming you picked them, otherwise this will probably already be cut off) and cut off the green ends. You want mostly white.
Then starting from the green end (or what was green) slice the leek down the middle to within about 1/2″ of the root end. Turn and slice it again, so it’s in fourths but still intact. Then hold it under running water and separate the leaves so the dirt is washed out. Then lay it on its side and slice.
I served this with tuna melts for a great Sunday supper.
Leek and Potato Soup
This classic leek and potato soup can be served hot or chilled.
Ingredients
- 3 Tbs butter
- 3 large leeks, cleaned and sliced
- 1 onion, diced
- 2 stalks celery, diced
- 4 cups chicken broth
- 2-3 potatoes, peeled and sliced
- 2 sprigs of fresh parsley or equivalent dried
- 1 cup cream
- chives for garnish
Instructions
- Melt the butter and slowly saute the leeks, onion, and celery about 15 minutes until softened.
- Add the chicken broth, potatoes, and parsley and simmer another 15-20 minutes, until the potato is soft.
- Use a hand immersion blender to make it smooth or put batches of into your blender and puree.
- Add some hot soup to the cream and then pour it back into the soup.
- If you’re serving hot, keep warm until serving and garnish with a few chives. If you’re serving it cold, add the chives and then chill.
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