Hearty and Easy Potato Leek Soup

The earth is turning to the dark side and the weather is slowly turning with it. Coming in from the frost, rain, sleet or snow, this potato and leek soup will warm you instantly. It is healthy, simple and easy to make, easy to store in the fridge, and easy to reheat in the microwave or on the stove-top. It makes for a great appetizer or a meal all by itself.

You can decide for yourself what the potato-leek ratio is. More potato means a more velvety and thicker soup. If it turns out too thick, you can add cream or milk, which softens the taste and texture even more. But in that case keep in mind that you shouldn’t warm the soup to a boil, as then the milk or cream will curdle and separate.

The flavoring with salt and pepper can come all the way at the end, so there is no chance of surprises there. A sprinkling of nutmeg and a boucquet of festive herbs like rosemary and sage is entirely optional.

You can prepare a large pot and keep it in the fridge for a couple of days for those many occasional consultations. But keep in mind that it is not advisable to freeze this soup, because boiled potato, when frozen and reheated, will considerably change the taste of the soup.

Potato Leek Soup Recipe

Ingredients:

• 2 tablespoons of butter
• 4 large leeks, white and light green parts only (add too much of the darker part and the soup will taste like cabbage), cleaned well and sliced finely
• 4 large potatoes, peeled and cubed
• 4 cups of chicken or vegetable broth
• (opional) bouquet of fresh herbs, such as sage, rosemary, thyme, tied together with string
• Salt, pepper and (optionally) nutmeg to taste
• Milk and cream to your liking

Method:

1. Melt the butter in a large soup pot.
2. Add the leeks and cook them, stirring once in a while, until they are softened but not browned (about 15 minutes).
3. Take out half a cup of the cooked leeks and set aside.
4. Add the potatoes, broth, and bouquet of herbs, bring to a boil and then let simmer until the potatoes are soft (about 25 minutes).
5. Take out and discard bouquet of herbs.
6. Let the soup cool.
7. Puree it in a food processor (check again whether if you have removed the herbs!).
8. Add the reserved leeks.
9. Taste and add the salt, pepper and nutmeg.
10. Add the milk or cream to the entire pot or to the individual portions.
11. Serve piping hot with some hearty bread.

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