Potato Leek Soup

Last week I picked up my younger daughter from daycare and was informed that there were some issues with her food and eating. I got all nervous. I couldn’t imagine what the problem could be. I prepare her lunches. I send it to daycare. She is fed. End of story, right? Well, I was wrong. Apparently, her well-meaning teacher is concerned. She doesn’t like that my daughter gets the same rendition of food each week. There is some variety, but I do admit, it is pretty predictable. The teacher was concerned that we were depriving her and decided to take matters in to her own hands. She fed my daughter some of the non-kosher, sodium-filled, school served chicken soup. There was a meeting after school discussing the events of the day. I went home with some guilty-parent syndrome. Maybe I do need to start sending some new lunch options, but what will she eat? So I am on the road to becoming a super-duper lunch maker. For the younger daughter only. The older daughter still insists on peanut butter sandwiches, cream cheese sandwiches, or pasta in a thermos. Ah Well.

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

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

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.

In crafty news, I knit my first hat!

About Hindy Garfinkel


  1. 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.

  2. 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.

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