When I woke up this morning it was -20 degrees Fahrenheit and my first thought was, “All I want is a bowl of soup!” Who doesn’t love a bowl of warm soup on a frigidly cold day? It’s always great to have a quick cooking soup option that you can whip up after work; Potato Leek Soup is just that-simple, quick & delicious!
This was my first experience cooking with leeks, and after a few You-Tube videos on how to clean them, I was set to go. Let me break it down for you to save you some time and energy searching the web on how to clean leeks. There are several ways, but as long as you get the bits of dirt cleaned out it doesn’t matter how you do it.
Cleaning the Leeks
- Slice off the dark green tops and the roots
- Slice the leeks into rounds (or if you prefer slice them lengthwise and then chop)
- Place leeks into bowl of cold water and move them around to remove the bits of dirt
- Remove the leeks from the water and place on paper towel and pat dry
Soup Action
From here, let’s get that soup base going with some butter and flour (either all purpose or make it gluten free with your favorite GF flour mix). Once you’ve got that bubbly and brown add in the chicken stock, leeks, potatoes and onion and get that soup boiling. Let it simmer away for about 20 minutes until your potatoes are tender.
Next, grab that brand new immersion blender you got as a wedding gift 10 years ago. Good thing you hung onto that! It looks so pretty and new. Thanks to whoever purchased that for us! We finally put it to use.
Blend the soup until it’s smooth and then add in the milk and your chosen seasonings and heat through.
Throw on some of your favorite toppings and you’ve got an amazingly delicious soup!
Potato Leek Soup
Ingredients
- 3 Leeks Chopped
- 1/2 Yellow or White Onion Chopped
- 2 Medium Russet Potatoes Peeled & Cubed
- 1 tbsp All Purpose Flour Or Preferred GF Flour
- 1 tbsp Butter
- 3 cups Chicken Broth
- 1 cup 2% Milk
- 1 tsp Garlic Powder
- 1/4 tsp Cayenne Pepper
- Salt & Pepper to taste
Instructions
- Chop & wash leeks as shown above. Pat dry on paper towel.
- Melt butter in medium soup pot. Stir in flour and cook over low heat until bubbling brown.
- Slowly stir in chicken stock.
- Add leeks, onion & potatoes and bring to a boil.
- Simmer over medium/low heat for 20-25 minutes, until the potatoes are tender.
- Blend the soup until smooth using an immersion blender.
- Add Milk and seasonings to taste & heat through.
- Serve in bowls topped with your favorite soup fixings.
