Remember back when I posted a recipe for Baked Potato Soup? It was delicious. And I love the warm feeling potato soup leaves in your stomach. As I said before, it actually warms your soul. You can feel it in your heart's center.
I loved it but I hated it. I hated it because it had some ridiculous amount of sour cream in it and I couldn't eat it again without feeling guilty. It is a party soup. But how will I warm my soul?
This potato and leek soup has all the warming qualities without the additional fat. And it is equally as delicious. I topped mine with some goat cheese, chives and plenty of black pepper (instead of parsley). We ate this up before our game of broomball tonight, which was played outdoors in 3 degree weather. And don't worry, my soul stayed plenty warm.
Potato Leek Soup
from use real butter
2 tbsps (1 oz.) butter or vegetable oil
4 leeks, trimmed of the roots and dark green parts, split, washed, and diced
salt to taste
pepper to taste
2 lbs. yukon gold potatoes, peeled and diced
4 cups chicken broth
2 cups water
2 tbsps fresh parsley, minced
Heat the oil or butter in a large pot over medium heat. Add the leeks and sauté until they wilt. This takes about 6 minutes or so. Season the leeks with salt and pepper to your liking. Add the potatoes, broth, and water and bring to a boil. Reduce the heat and let simmer until the potatoes are fork-tender. When the potatoes are soft, use an immersion blender or a regular blender to purée the soup. You can leave chunks if you like by blendering only half of the soup. It’s a matter of preference. Stir in the parsley and serve hot.
(Servings: 4-6, Prep time: 20 min., Cook time: 25 min., Difficulty: Easy)
Shanon (taste): 8/10
Scot (taste): 7/10
Dishwashing Effort: 2/5