Potato Leek Soup

Cooking for a Crowd, Recipes, Weekend Cooking
potato leek soup
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potato leek soup

Photo: Leigh Loftus

I’m starting a personal campaign (not to be confused with a new year’s resolution) to convince myself that comfort food doesn’t have to be fattening. We all think of “comfort food” as big bowls of cheese and chocolate that we eat when we’re consoling ourselves – a hard day at work, a heart-wrenching break-up. Sometimes, we need comfort food when, in the throes of winter, the wind chill forces the temperature below zero and the leftover holiday cheer is but a distant blip in the past.

This potato leek soup inspired me to cook with leeks for the first time ever. What better meal for a cold night than a thick soup that tastes creamy, but without the calories?

This guilt-free soup is great for lunches or paired with a simple green salad for a fast and healthy dinner. I topped mine with a little bit of parsley. I also omitted the hot sauce that the recipe called for, so the soup was a little bit bland but I like to doctor it up with a little bit of shredded cheddar or a dollop of light sour cream – the same way I might dress a baked potato.

potato leek soup

Photo: Leigh Loftus

Potato Leek Soup
Author: 
Recipe type: Cooking for a Crowd, Weekend Cooking
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
  • 3 large leeks, cut lengthwise, separated and rinsed. Use only the white and pale green parts, chopped.
  • 2 Tbsp butter
  • 2 cups water
  • 2 cups vegetable broth
  • 2 lbs potatoes, peeled, diced into ½ inch pieces
  • Dash of Marjoram
  • Tabasco sauce or other red chili sauce (optional)
Instructions
  1. Cook leeks in butter with salt and pepper in a medium sized sauce pan. Cover pan, cook on low heat for 10 minutes. Check often. Do not brown leeks! Browning will give leeks a burnt taste.
  2. Add water, broth, and potatoes. Cook for 20 minutes. Scoop about half of the soup mixture into a blender, puree and return to pan. Add dash of marjoram and chili sauce to taste - about ¼ teaspoon.
 

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16 Comments

  • Reply
    Krista
    October 27, 2011 at 9:33 am

    make this even easier by using frozen hash brown potatoes, chopped not shredded, instead of fresh potatoes. I use frozen potatoes to make soup all the time, it’s convenient, easy and doesn’t change the taste any!

  • Reply
    beyond
    January 11, 2009 at 3:00 am

    nice to see i’m not the only one who like really really thick soups. i make a similar version of this. yummy.

  • Reply
    Melissa
    January 7, 2009 at 3:00 am

    These are definitely the times for soup. I like to use leeks in my pureed soups… well, all two of them I’ve made (winter squash and broccoli). It adds something extra that onions don’t quite do.

  • Reply
    Miss Em
    January 7, 2009 at 3:00 am

    Mmmmm yum. Cheap, too.

  • Reply
    Marysol
    January 6, 2009 at 3:00 am

    A favorite soup, which would be perfect this time of year.

  • Reply
    katy
    January 6, 2009 at 3:00 am

    healthy and delicious! looks awesome — leeks are one of my favorite foods.

  • Reply
    lisa (dandysugar)
    January 6, 2009 at 3:00 am

    I agree with you on the comfort food. Good ingredients and the desire to cook are all it takes.
    This is a perfect meal for a rainy wintery day. It looks thick and delicious. Great choice.

  • Reply
    kate
    January 6, 2009 at 3:00 am

    This is one of my favorite soups of all time. I like to make it chunky best.
    I read your resolutions too! I recently posted about making fresh hummus- it’s DIVINE. Best. Yet. Check it out!

  • Reply
    Paula
    January 5, 2009 at 3:00 am

    That really looks delicious!

  • Reply
    Jessica
    January 5, 2009 at 3:00 am

    That looks delicious and the timing is perfect! I think we’re all looking for ways to lighten up while still enjoying comfort foods that are so perfect for winter!

  • Reply
    Michelle @ What Does Your Body Good?
    January 5, 2009 at 3:00 am

    That sounds lovely! I am a recent but avid fan of leeks.

  • Reply
    Sara
    January 5, 2009 at 3:00 am

    Looks great, I love that you can add potatoes to pureed soups to add creaminess and body without fat!

  • Reply
    alexandra's kitchen
    January 5, 2009 at 3:00 am

    you’re so right about that. Soup is the ultimate comfort food for me, and if it’s something like this, then it’s totally guiltless. Oh I wish i could have a bowl right now!

  • Reply
    gazellesoncrack
    January 5, 2009 at 3:00 am

    That looks awesome. I love potato leek soup but have never made it myself. I’ll definitely have to give that a try. (nice pics, too.)

  • Reply
    ANG*
    January 5, 2009 at 3:00 am

    sounds absolutely perfect. looooooove tater soup. keep the healthy recipe ideas coming. i know we can all use those to start our new year off right. i may just use this one next week 🙂

  • Reply
    kat
    January 5, 2009 at 3:00 am

    Such a fabulous soup!

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