This one goes out to my friend Sheila, an amazing PE teacher. After a hugely successful field day, she was sitting in her office looking forward to a restful weekend and was trying to figure out what to do with the leftover potatoes. Why you ask are there leftover potatoes after a field day with middle school students? Well, lets just say that Sheila is highly creative. In any case, I immediately told her to make Potato Leek Soup – one of my favorites. It is easy, cheap, and can be varied a ton of ways to make just about any kind of soup you may desire.
So, join me and Sheila on a journey through the ever evolving world of Potato and Leek Soup – you will be glad you did.
POTATO LEEK SOUP
Time to Prep – 10 minutes
Time to Cook – 20 minutes
- 2 cups of cleaned and diced leeks, white and tender green portions only, chopped
- 2 cups of peeled, chopped potatoes
- 4 cups of water
- salt and pepper
Yeah, I know, you are saying “Really, that’s it? Will it taste good?”
Trust me; it will.
The hardest part of creating this soup is cleaning the leeks. The easiest way to do this is to slice the leek running down the middle and then run it under the faucet. Because leeks are from the onion family, they tend to get a little grit in between the layers. Don’t want that in our soup.
If you desire, and I always do, you can puree the soup and sprinkle a few chopped chives on top. I also often add a dollop of sour cream, 1/2 cup cream or half and half to enrich the soup. Sheila told me that soy milk works well too.
You can also add different veggies if you want as well. My daughter discovered that pak choi was a wonderful, light addition. Many add watercress. peas, spinach, or even cauliflower or broccoli.
Another nice thing about this soup is that you can serve it cold as well (vichyssoise). I find when served cold, it needs a little more salt and the 1/2 cup of cream to add flavor and body and MUST be pureed.
Enjoy! And have fun playing with this soup. That is half the fun of cooking.