I first made this soup when I grew potatoes and leeks in my garden one year. Too many Colorado Potato Beetles (I tried not to use sprays and usually hand picked them off or got the eggs before they hatched). That was the last year I grew potatoes!
Leek and Potato Soup
- enough butter to saute the vegetables
- 5 cups leeks, chopped (white and light green parts only)
- 2 stalks celery, chopped
- 1 large onion, chopped
- 1 tbsp. fresh thyme or 1/2 tbsp. dried (optional – I always use)
- 4 cups potatoes, peeled and chopped
- 2 quarts low-sodium chicken broth
- chives or green onions, chopped for garnish
- half and half to taste (optional – I do not use)
Melt the butter in a large pot and saute the leeks, celery and onion; add the thyme if desired. Cook slowly, about 10 to 15 minutes and do not let the vegetables brown. Add potatoes and chicken broth; cover and bring to a boil. Reduce the heat and simmer until potatoes are cooked through, about 30 minutes.
Puree the soup with Kitchen Gadgets – Hand Blenders. Add half and half if desired; I never did because my husband liked the soup without it. This soup can be served hot or cold depending on what you prefer. Serve with a generous dollop of Chive Puree swirled into each bowl if desired, or some minced chives or chopped green onions. Crispy bacon crumbled would be good too!
Chive Puree (optional):
- 1/2 cup fresh chives, chopped
- 1/2 cup extra virgin olive oil
- sea salt and ground pepper to taste
Combine above ingredients in a blender and puree.
Bring to room temperature before serving. This soup will keep for a few days or freeze it.
Recipe by cooking with aunt juju https://cookingwithauntjuju.com/2011/12/11/leek-and-potato-soup/