Foodie Blogroll

Wednesday, June 9, 2010

Potato Leek Soup

I enjoy soups all through the year. Here in Florida we don't always have the perfect time for soups due to the weather. I also use my oven when ever I want because it's usually warm out, and if I waited for cold weather to use it it would be pretty slim times used. Well you know what I mean. Quick soups are always good this time of year because you don't have your oven on and they don't have to simmer for hours.

I had a leek I was going to use in my split pea soup I make in my slow cooker, but I didn't have the parsnips, so I improvised. This quick soup is so easy and you usually can have the ingredients on hand. When preparing the leek, slice the ends off first, then I like to cut in half lengthwise before washing. There is a lot of sand and grit that gets caught in it's layers.

- 1 Tbsp butter
- 1 shallot chopped
- 1 celery stalk chopped (optional)
- 1 med leek, sliced thinly
- 2 garlic cloves, peeled and crushed
- 3 cups chicken broth (or vegetable broth if going vegetarian)
- 2 potatoes, peeled and cut into small chunks
- 1 tsp dried dill (or Penzey's Pairisen Bonnes Herbs*)
- 1 tsp chives (more to garnish)
- 1/4 cup cream
- Sea salt and pepper to taste

You can use parsley or fresh chervil to garnish if you'd rather
Of course all the ingredients are adjustable. The amount of broth can be adjusted to the desired consistency. If you would like you can leave some of it mashed instead of puréed if you like it chunkier.

In a large heavy saucepan cook the leeks, celery and shallots in the butter slowly low heat, stirring occasionally, stir in the seasoning and cook until they are softened but not browned, about 5-8 minutes. Add the water, broth, and potatoes, and simmer the mixture, covered, for 20 minutes, or until the potatoes are tender. In a blender purée soup 1 cup at a time, until it is all smooth. (Or use a stick blender like I did) returning to the pan, stir in the cream, season with sea salt and pepper, top with chopped fresh chives or parsley.

* Penzey's Pairisen Bonnes Herbs is hand-mixed from: chives, dill weed, French basil, French tarragon, chervil and white pepper. It is great to use in eggs, potatoes, fish, chicken tenders, vegetables and many more dishes. I used mine up and the last time I visited my family (which is the only chance I get to go to Penzey's because the only one in Florida is in Jacksonville) we went to Pensey's and they only had one bag left so my sister snatched it up before I got there! I told her that was ok, I just mixed my own and used organic herbs! It's a nice blend that I use often.


  1. One can never go wrong with this great combination.
    I too, can have a bowl of soup any time of year.
    I would take your lovely soup...add a tiny tinch of cayenne pepper and a delicate drizzle of extra virgin olive oil ;o)
    Thanks for sharing your recipe and flavourful wishes, Claudia

  2. I'll have to say this is a kinda holiday soup! hehe... And just because of the holiday, you've more time to create something amazing for your family to enjoy. Keep on the good work, daaahling! Looking forward for more wonderful bakes and cooking. Hope you're having a fabulous time.
    Cheers, Kristy

  3. Mmm...nice mixed herbs, I bet this is the most flavorful and healthy soup!

  4. oh, I love this soup. i make mine very simple with just potato-leek-salt-pepper-lemon but this version sounds so delicious. i am going to try adding garlic to mine next.

  5. Classic one of my favorite soups of all time. Great job.


  6. Hey I have tried this soup before:D My son cooked this quite often when he's learning this recipe in school! I must say it's quite yummy.

  7. Oh yes, I'm definately making this. I wonder if it freezes well? Love the photos

  8. That looks lovely, and your garnish is great, too .... it's getting cold here in Africa as our Winter season approaches, so a nice warming bowl of soup sounds like just the thing to enjoy !

  9. Oh, I love this Soup! I make it almost the same way :-)

  10. This is a much healthier version than the recipe I have! Bookmarking it!

  11. This soup looks delicious!I love potato soup.

  12. So delish...another recipe to make and try to not to gobble standing over the stove! Yay for Penzy's (ever tried their smoked ground chipotle pepper over fresh, lightly buttered popped popcorn?)but your home grown even better! Beautiful post, lovely presentation, Lyndsey :)

  13. looks wonderful must puree mine next time

  14. I've only been using leeks in my recipes for the past few years. I had no idea they existed before then...LOL

    Paired with potatoes, leeks do make for a fabulous soup. Great recipe1

  15. One of my most favourite soups regardless of what the weather is like. Diane

  16. Ehmmm.... yum yum... Here in Indonesia now is rainy season, this bowl of delicacy I think will be so perfect :D

  17. Love your soup! Lots of flavours to taste :)

  18. Claudia, Your way sounds good too! That;s what is nice about this simple soup.

    Kristy, yes I hope to make some more baked good this summer...we'll see!

    Anncoo, thank you

    PJ, this soup is versatile, it can go either way!

    Lazara, thank you for saying that!

    Jeannie, yes it's a nice classic soup!

    Sarah, I don't know why it wouldn't freeze well. You can leave the cream out!

    Lynda, this would be great for you, it's simple enough to fit in your schedule!

    Rachana Kothari, oh good, that's nice to know!

    TKW, you could even leave out the cream to make it healthier!

    Erica, thanks!

    bentobird, lol! I just got my Penzey's catalog, I'll have to get the smoked ground chipotle pepper. I can't really find ground chipotle in the store.

    Rebecca, you can go either way!

    Mags, lol! they do seem to pair well together. I love the mild flavor of leeks.

    Diane, thanks for your (double) comment, you're so kind!

    Tata, I'll have to send some over!

    the lacquer spoon, thanks, you'll have to try it!


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