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Simple Leek and Potato Soup

January 23, 2013

Hello, hello.  Happy Wednesday and all that jazz. 

Today’s soup is actually brought to you courtesy of yesterday, when I  put this together.  I like to do some cooking on Tuesdays before I have to teach at 5:30.  It’s nice to have dinner already made so that Ryan doesn’t have to worry about cooking on top of taking care of Lila, and if I made something big (like, ahem, a big pot of soup), we can usually have it for at least two meals.

Yesterday, I made this simple leek and potato soup.  Don’t mistake “simple” for “just okay”—like many of the world’s simplest recipes, this soup ended up being delicious. 

Simple Leek and Potato Soup

Ingredients:

3 leeks, chopped into rounds (use only the white and pale green part); in a mixing bowl filled with water, place leek rounds and separate into rings, removing any grime or dirt between the rings

6-8 cloves of garlic, sliced (you don’t have to use that much, but I love it and strongly encourage garlic consumption Smile)

3 russet potatoes, peeled and chopped into small cubes

6 cups low-sodium chicken (or vegetable) broth

1 tsp. garlic salt

1/2 cup whole milk

1 cup fresh italian parsley, minced

bacon for garnish

Directions:

Heat olive oil in soup pot.  Add leeks and garlic and cook over low heat until beginning to soften.  Add potatoes and cook for another 10 minutes.  Add chicken broth.  Bring to a boil.  Boil for 1-2 minutes, then reduce heat and simmer for 10 minutes, until potatoes are fork tender. 

Remove 2 cups of the soup and transfer to blender.  Blend—be careful; the soup is (obviously) hot!

*You can skip this step if you want more of a thin, broth-based soup.

Place pureed soup back in pot.  Stir in garlic salt and parsley.  Simmer for another 45 minutes.  Stir in whole milk until combined.

Top with bacon for garnish!

Note: You can serve this soup immediately after you make it and it will be a little more on the thin side.  If you make it the day before you’re planning on serving it and refrigerate it for 24 hours, it will be incredibly thick and chunky, and might require a little additional broth or water for thinning out. 

The choice is up to you! 

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Here is the pureed soup:

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…added in:

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…and finally, once more, with parsley:

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Final Soup:

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Delicious!

Lila *just* went down for a nap, so I’m going to try to get some grading done in the next few hours.  Wish me luck!

xx

5 Comments leave one →
  1. January 23, 2013 7:19 pm

    YUM! I’m so with you. The simple meals are usually my favorite. Love how thick and chunky it is

  2. January 24, 2013 1:21 am

    a) hubby would just about kill for this and b) it sort of reminds me of childhood. When I was sick (which was all the time) mom made a potato soup for me b/c it was the only thing I could keep down.

  3. Maria permalink
    January 24, 2013 2:40 am

    Looks delicious! Must make!!!

  4. January 24, 2013 4:32 am

    Love Potato Soup!! Can’t wait to make this!!

  5. January 24, 2013 5:28 pm

    I love potato leek soup! This sounds and look delicious!

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