Potato Leek Soup is a wonderful hearty and warm soup. It is perfect for chilly winter nights along with a salad. This soup only works when you stick to the recipe. You should never skimp by substituting the butter, or anything else for that matter. It is a very simple soup and comes together in minutes.
Potato Leek Soup
Ingredients:
4 leeks, only the whites, halved, washed, and sliced (Leeks are very sandy – wash carefully)
1 onion, chopped
2 cloves of garlic, chopped
1/2 stick of butter
5 medium potatoes, diced
1 carton of veggie broth, or 4-5 cups
4 cups of water
salt
pepper
2 teaspoons of marjoram
In a large pot, saute the leeks, onions, and garlic in the butter. Cook on medium-low heat for 10 minutes.
Add in the diced potatoes. Stir to coat the potatoe in some of that yummy butter.
Add in the broth, water, and seasonings.
After the soup comes to a boil, turn it to medium-low. Let it simmer for 30 minutes.
After 30 minutes, mash the potatoes and stir, or blend with an immersion blender to your desired consistency. I prefer the blender method.
About Hindy Garfinkel
Mmmm, soup! I’ve got a pot of this recipe up on my stove right now. It smells lovely. Thanks!
And, nice hat! Pretty yarn.
The hat looks great. The soups sounds YUMMY!
The teacher feeding my child foods (when I had packed a luch, not depriving my child of food!)without my consent would royally peeve me off though.