I am up to my ears in leeks these days, but it’s not a bad thing. Parmesan roasted leeks are delicious. And sauteed leeks are versatile. But the recipe de resistance is potato leek soup. This comforting, pureed mixture of sweet leeks, starchy potatoes and flavorful chicken broth is warming on a rainy day. It’s like having two big arms wrapped around you — perfect for a cool fall evening … or a rainy night.
This recipe was inspired by one from Simply Recipes. A lack of certain ingredients dictated changes in execution, but the finished product was 100 percent awesome. So awesome, in fact, that I am making several more batches to freeze for this fall and winter.
Potato Leek Soup
2 tbsp butter
3 large leeks, soaked and chopped
1 lb potatoes, diced
4 cups chicken broth
Melt butter in a large pot. Add leeks and cook on medium-low for 10 minutes. They should soften, but not brown.
Add potatoes and chicken broth. Cover, increase the heat to medium and cook for 20 minutes, stirring occasionally.
Using an immersion blender, puree the soup. Then add salt, pepper and hot sauce, to taste (I used about 3 shakes of hot sauce). You may also want to garnish with additional hot sauce and something green like parsley.
Serve with crusty bread. Mmm.