I’ve always loved potatoes. Not sure how that love manifested, but I’ve loved them forever and in all of their many forms. From mashed, baked, broiled, pan fried, roasted, deep-fried, boiled, barbecued etc. (the list continues…). All that love, and yet, I’d never made them into a soup. Now, I have always liked potato leek soup, and will order it frequently when out at restaurants, but still never sat down and figured it out for myself! 2015 is my year to figure out how to make things I’ve always wanted to, but never did. So here goes!
- 1 medium onion (chopped)
- 1 tbsp butter
- 3 leeks (the more white, the better)
- 4 medium potatoes (any colour, I used red), peeled and sliced
- 3 1/2 c. chicken broth (make your own, or cheat and use Campbell’s in the tetra pack)
- 1 c. milk (I used 1%)
- salt & pepper
- Place butter and chopped onion in a large pot over medium-low heat and slowly soften the onions (without burning them).
- Once soft, add your leeks. Using only the white part of the leek all the way up the stalk. Be sure to rinse them well once cut as I find they can be quite dirty sometimes. See photo for how much to cut into the leek. Continue stirring and cooking the leeks with the onions.
- After a few minutes add the sliced potatoes, broth, and a few quick shakes of salt and pepper.
- Bring to a boil, and let simmer for 25-30 minutes. Keep stirring occasionally.
- Once the potatoes are soft, take the pot off the heat and let sit for a few minutes.
- Using an immersion blender, delicately blend the ingredients while still in the pot. How much you blend is up to you. I like a few chunks of potato left in my soup, so I don’t blend it completely. But again, totally up to you. 🙂
- Add the milk and stir through.
- Add more salt and/or pepper to taste (I used a low salt broth, so I found mine needed a bit more salt when done).
You can serve right away, or put in containers for lunches etc. I put a few freezer-safe containers in the freezer too.