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Easy Potato Leek Soup

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!

 2 tablespoons butter
 1 tablespoon olive oil
 2 large leeks, white and light green parts only
 2 cloves garlic, minced
 2 cups mashed potatoes (I used Idahoan instant mashed potatoes)
 4 cups chicken stock (I used my homemade)
 1 tablespoon dried oregano
 1 tablespoon fresh thyme, minced
 Salt and pepper to taste
 Heavy cream, for garnish
 Finely chopped chives, for garnish
1

2

Cut the leeks in half and separate.

3

Soak in cool water to remove any dirt or grit.

4

Dry on paper towels.

5

Rough chop the leeks.

6

Grind the leeks in a food processor.

7

Melt the butter and olive oil over medium heat in a large soup pot or ditch oven.

8

When the butter has melted, add the ground leeks and minced garlic.

9

Stir until the vegetables are soft or about 10 minutes.

10

Add the spices and stock.

11

Bring to a boil. When the soup reaches a boil, turn down the heat to low and blend in the mashed potatoes.

12

Before serving, garnish the soup bowls with a splash of heavy cream and some chives. Serves 6.

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