My kids are deeply suspicious of creamy soups, so when I made potato-leek soup this weekend I made it a bit thinner than usual and left some chunks of potatoes in it. I can't say they were enthusiastic, however. My husband, on the other hand, lapped it up. It's an inexpensive soup to make and so filling. I stole the idea of adding parsley from Simply Recipes, and it adds a nice freshness at the end.
First I put 1 tablespoon butter in a wide, deep skillet and added 1 leek that I had chopped and cleaned. (I cut it in half lengthwise, then chopped into slices. I filled a big bowl with water and swished the chopped leek in it, then let it sit for a few minutes, so any dirt would settle to the bottom. Then I skimmed the leeks out of the water and right into the skillet with the butter.) I heated that over medium-high, stirring occasionally, until the leeks were coated with the butter. Then I put the lid on it and let the leeks cook for about 10 minutes more, until softened. Then I added about 2 pounds peeled and diced red potatoes. I poured in 3 cups each chicken stock and water, and added salt and pepper to taste. Cooked until the potatoes were tender, another 10 minutes, then pureed with my immersion blender until some of the potatoes were pureed but there were still pieces of potato left. Stirred in chopped parsley and served with ham sandwiches.
Video: Best Potato & Leek Soup | SAM THE COOKING GUY
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