Potato Leek Soup

When I got my CSA box last week, I knew exactly what I wanted to make.

Potato Leek Soup.

I had never made potato leek soup before and while I thought about finding a recipe, I decided in the end that it would be easy enough to wing it. During my lunch break at work, I stopped by Trader Joe’s and picked up some thyme, so I wouldn’t have to make any stops on the way home.

Then I forgot the thyme in the employee refrigerator.


I started my near 4 mile walk home and thought about whether or not I should stop off for some spices of some kind. While I didn’t really want to brave the lines, I in the end decided to stop off at Whole paycheck Foods * for some more thyme. They somehow managed to be completely out of fresh thyme. What? So I got rosemary instead. I nearly got sucked into the Whole Foods vortex, but I caught ahold of myself and managed to get out with only buying the rosemary. Go me.

* I don’t mean to be all snarky about Whole Foods. I like it there, and everything, but it gets so expensive. I try to only go there for specific items that can only be found there and I do my regular shopping at other markets.

When I got home, I set to work….as quickly as possible. I was hungry!

First up, cut up the potatoes and set to the side.

I know what you’re thinking.

“You didn’t peel them first?!”

I thought about it…and then decided I was too lazy. Plus, since I was going to blend the soup anyway, there was really no need. Hey, fiber, baby!

Heat up a little bit of extra virgin olive oil in a pot and then add some garlic. Then add two chopped leeks and saute until soft.

Add 2 cups of chicken broth and the potatoes. Then add water to cover the potatoes. Bring to a boil and then let simmer for about 20 minutes.

Then blend the soup in four batches with your Magic Bullet. Or use a blender. Or an immersion blender. Whatever you have available.

Yeah, I admit it. My method is not terribly efficient. Effective though.

In the last batch of soup that went into the magic bullet, I added a couple of tablespoon’s worth of fresh rosemary. After it was blended, I put all of the soup back in the original pot to heat back up.

Once the soup has been returned to the pot, you can add any further seasonings that you would like. I added a healthy amount of black pepper. Then I dug around in my fridge and located the creme friache that I had used when I made the golden beet soup and the butternut squash soup in October. As it turned out, it was good for exactly three more days, so I took the pot off of the heat and added the remainder (about 1/3 cup) to the soup to make it a little creamier.

Final step is to serve up a yellow bowlful:

I added a little too much rosemary, as the flavor was a little bit overwhelming. It was still super tasty though. I considered it a recipe success.

Are you a soup person in the winter? I sure am.

12 thoughts on “Potato Leek Soup

  1. This soup looks tasty! I really like soups, but I almost never cook them as they always end a little bit… off. Either too watery or too thick or whatever. Maybe this magic bullet approach would work though. If only I had one…

  2. I used to make potato leek soup a lot back in college. I used a similar approach, but cooked the leeks in butter and seasoned with just salt and pepper (didn’t think it needed anything else with the leeks and butter!).

    I leave the skin on everything that I reasonably can.. hooray for unpeeled produce!

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