Potato Leek Soup is a French classic. Julia Child perfected this recipe, but hers is a little time-consuming. I got this simpler recipe from “Once Upon a Chef” by Jenn Segal. Her recipes are tasty and uncomplicated. This soup is also quick because you can use leftover mashed potatoes or even a good instant. If I see potato leek soup on a menu, that will be what I order. I love the creaminess of the potatoes and the soft taste of the leeks. A couple of weeks ago, I tested this soup on my sailboat … it’s that easy to make!
Cut the leeks in half and separate.
Soak in cool water to remove any dirt or grit.
Dry on paper towels.
Rough chop the leeks.
Grind the leeks in a food processor.
Melt the butter and olive oil over medium heat in a large soup pot or ditch oven.
When the butter has melted, add the ground leeks and minced garlic.
Stir until the vegetables are soft or about 10 minutes.
Add the spices and stock.
Bring to a boil. When the soup reaches a boil, turn down the heat to low and blend in the mashed potatoes.
Before serving, garnish the soup bowls with a splash of heavy cream and some chives. Serves 6.
Ingredients
Directions
Cut the leeks in half and separate.
Soak in cool water to remove any dirt or grit.
Dry on paper towels.
Rough chop the leeks.
Grind the leeks in a food processor.
Melt the butter and olive oil over medium heat in a large soup pot or ditch oven.
When the butter has melted, add the ground leeks and minced garlic.
Stir until the vegetables are soft or about 10 minutes.
Add the spices and stock.
Bring to a boil. When the soup reaches a boil, turn down the heat to low and blend in the mashed potatoes.
Before serving, garnish the soup bowls with a splash of heavy cream and some chives. Serves 6.