Post by Contributor, Kathleen Quiring
Yesterday, I went on and on about why I love leeks so much — they’re tasty, they’re nutritious, and they’re one of the most exciting vegetables still available locally at this time of year (here in Ontario, anyway).
I shared one of my favourite leek recipes — gratineed leeks. Go back and take a look if you haven’t yet. Those savoury-tender bites with crispy cheddary tops are sure to win you over.
And today I wanted to share another favourite: classic potato leek soup.
This velvety-smooth cream soup is sure to warm and satisfy you on a cold winter evening. Make it with homemade bone broth and it will be extra-nourishing.
(Recipe adapted from Vegetables You Used to Hate! by Darlene King)
- 3 tablespoons butter (divided)
- 3 medium leeks, white part only (finely chopped)
- 1 onion (chopped)
- 4 medium potatoes (thinly sliced. Peel if you want -- it's going to be pureed anyway; this might be a good chance to hide the peel!)
- 4 cups chicken stock
- 1 teaspoon fresh thyme (or ½ tsp dried)
- 1 teaspoon fresh parsely, chopped (or ½ tsp dried)
- ¼ teaspoon black pepper
- 1 cup heavy whipping cream
- salt to taste
- ¼ cup finely chopped chives (optional)
- Melt 2 Tbsp butter in a large pot over medium-high heat. Add the leek and onion and sauté lightly until they are translucent.
- Add the potatoes, stock, and spices. Bring to a boil. Cover, reduce heat and simmer until tender, approximately 15 minutes.
- Remove from the heat, cool a little, then process in a blender until smooth (or blend with an immersion blender. It’s tidier and simpler, but might not puree as silky smooth).
- Return soup to pot and return to heat. Add the cream and remaining Tbsp of butter, stirring until the butter is melted. Taste and add salt and pepper as needed.
- Serve with a sprinkle of chives if you like (They, too, should still be kicking around in your garden. Gotta love those alliums!).