Leek and Potato soup is easy to make and creamy without cream. Leeks have a delicate flavor that sets them apart from plain onions. Be sure to wash them thoroughly. The amount of dirt and sand between the leaves always amazes me. The color of the soup will change based on the liquid you use. Vegetable broth will turn it pale orange, water or no chicken chicken soup (not cubes) will make a whiter soup. This recipe, as is, is non dairy; but you can make it with chicken broth if you choose.
Leek and Potato Soup is comfort in a bowl. It freezes well and can also be made for Passover. What more could you ask from a soup? Serve with chopped chives and croutons.
Leek and Potato Soup
By Published: January 8, 2014
Yield:
- 8 Servings
Cook time:
- 1 hr 30 mins
Ingredients
- 6 Large Leeks
- 4 Large Russet or Yukon Gold Potatoes
- 4 Tablespoons Vegetable Oil use avocado oil for Passover
- 10 Cups water/ no chicken chicken broth You can use vegetable broth as well but the soup will not be as white
- 4 Tablespoons Freshly Chopped Chives
Equipment
- colander
- 3 quart Soup Pot With Cover
- Electric Food Processor chopping blade inserted
Directions
- Cut leeks in half lengthwise.Slice the pale green and white parts thinly. Place in colander and rinse thoroughly.
- Heat oil in soup pot over medium heat. Add leeks. Stir well. Cover the pot. Cook leeks until they are tender stirring occasionally. This will take about 20 minutes.
- Peel and dice potatoes while leeks are cooking. Add to cooked leeks and continue to cook about 15 minutes longer. Stir mixture regularly to be sure the vegetables don’t burn.
- Add nine cups of water/broth to pot. Bring to a boil. Reduce heat and simmer another 30-45 minutes. Cool slightly.
- Purée soup, two cups at a time, in processor. Return purée to soup pot. Add more broth if soup is too thick. Season to taste with salt and pepper. Scatter snipped chives over each serving. Serve hot with croutons.
