Potato-Leek Soup

by Rachel on February 9, 2010

Lovely Leeks. Lovely Soup.

My father is the soup meister (or is that the Soup Master?). He gives good soup, really good soup.  The only problem for the rest of us is that his basic recipes serve a small village.  The two of us had to do some quantum math calculations in order to bring his recipes down to family size.  Here is our best effort at soup for 10, rather than soup for sixty!  This soup works really well as a party appetizer.  Get it nice and hot.  Pour it into shot glasses and sprinkle chives on top (see photo above).  Voila, impressive appetizers!

Potato-Leek Soup (10 servings)

  • 2 tablespoons best quality butter (or use oil if you want a vegan version)
  • 2 tablespoons grapeseed oil or olive oil
  • ½ teaspoon crushed red pepper flakes
  • 9 leeks, whites only, washed carefully, coarsely chopped
  • 9 medium to large potatoes (preferably Yukon gold or Russet), peeled and cut into sixths
  • 3 quarts chicken or vegetable broth
  • ½ teaspoon ground white pepper
  • ½ teaspoon ground black pepper
  • dill, chives or parsley for garnish

Heat butter and oil in large stock pot.  Add crushed red pepper flakes, and leeks.  Saute until transparent approximately 12-15 minutes.

Better to have leeks in your soup than leaks in your roof.

Add 3 quarts of broth and potatoes, bring to a boil, turn down to simmer.  Simmer uncovered for 60-90 minutes.  Add pepper (both kinds).  Turn off fire.

If you have an immersion blender, blend until smooth. If you do not, remove soup and process in food processor in batches until smooth.  Add salt and pepper to taste.

Garnish with chopped dill, chives or parsley.

{ 2 comments… read them below or add one }

Medo February 9, 2010 at 10:24 am

Nice recipe, I like soups like this :) )

Rachel February 9, 2010 at 2:01 pm

I do too. So simple, yet so delicious! Enjoy!

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