Wednesday, February 10, 2010

Rustic Potato Leek Soup

Well, it's officially a snow apocalypse. Total whiteout conditions, feet and feet of snow (from weekend's snow storm), and a 40 foot "branch" just fell in the backyard. That's when I screeched, "Get out of the sun room, get into the main house, now, now NOW!" to Matt and Penny, as they looked in awe at the fallen tree. That was the second branch to fall, and like a clucking mother hen I was heralding everyone to something a bit more structurally sound.

Anyway, it seems quite rational that now is about the time to post a soup recipe. During this past weekend's snowstorm we made bread and soup in between shoveling and watching a bit too much television. This soup takes 30 minutes to prepare, from soup to nuts (HA HA HA), you don't need much on hand, and it's perfect with a big ol' hunk of bread.

Rustic Potato and Leek Soup
adapted from the cookbook Love Soup

  • 3-4 large leeks, white and light green parts
  • 2-3 cloves garlic, pressed (This was not in the original recipe, but I think everything is better with garlic.)
  • 2 lbs Yukon Gold potatoes
  • 1 Tb. olive oil
  • 1 Tb. butter
  • 1 1/2 tsp. salt, plus more to taste (I used a lot of salt.)
  • 3 cups veggie broth
  • 3 Tbs. chopped fresh flat-leaf parsley (Due to semi-poor planning, I used dried.)
  • 1 tsp. fresh thyme (I used dried, and about 2 tsps)
  • freshly ground black pepper
  • 2 tsp fresh lemon juice, plus more to taste
  • 3 Tbs. heavy cream (I used a bit more, and used half and half.)

Trim the leeks and wash well. Dice: you should have about 3 cups. Scrub potatoes and cut into 1/2 inch pieces.

Heat the oil and butter in a skillet and add the leeks and garlic and a pinch of salt. Cook over medium, stirring often, until they are soft and just beginning to color, about 8 minutes.

Combine the leeks/garlic and potatoes in a large soup pot with 3 cups water, a tsp of salt, and the veggie broth. Simmer, covered, for about 15 minutes, or until tender. Using a potato masher, mash to your desired consistency. Add the parsley and thyme, some black pepper, and the lemon juice. Taste and correct seasonings with more salt if needed. Stir in the cream and serve with more fresh parsley or chopped chives.

Leeks are sexy and sinewy.

I'm gonna add cheese next time. I love myself some cheeeeese.


  1. This is almost identical to the soup I made today, but I used chicken broth and a bit of celery. I used a stick blender to puree everything right in the pot, and added half and half and a bit of sour cream at the end--I think lemon juice does the same as sour cream, gives the soup a bit of brightness. Anything with potatoes does need a lot of salt to make it taste good. Two tsp. of dried thyme seems like a lot, my recipe didn't call for it.


  2. Yep; the thyme was a typo that is now fixed. I used two tsps b/c I love the flavor, but I think one would be sufficient for most everyone else.