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Monday, December 6, 2010

Potato Leek Soup

This is one of my mom's recipes that I remember very fondly growing up. This soup is super comforting with rich flavors. The combination of potatoes, leeks and onions is perfect and the soup was even better than I remembered as a kid! This makes a great dish by itself or with a green salad and crusty bread.


Ingredients:
5 pounds potatoes, peeled and diced
2 pounds whole leeks
2 pounds onions, diced
1 stick butter
2 tablespoons olive oil
1 bunch fresh parsley, chopped
1 pint sour cream or plain yogurt
1 quart skim or whole milk
Salt and pepper, to taste
2 tablespoons flour
 
Directions:
Clean and dice potatoes and place in a 4 quart or larger pot. Cover potatoes with water (about 1/2 inch over the tops of the potatoes) and place pot over medium heat.
In a large frying pan or deep-sided pot , melt butter , add olive oil and diced onions. Cook over medium heat and carefully clean the white part of the leeks, dice finely and add them to the onions. Cook over medium heat until onions are opaque and leeks begin to turn color.

As soon as the potatoes are soft to the touch of a fork, add onion/leek mixture to the pot, mixing well. Put flour into a mixing jar with a little cold water, shake vigorously and add to the still-cooking soup. Mix well.

At this point, if you prefer a smooth soup, blend with an immersion blender. If you prefer a more rustic, chunky soup, simply turn off the heat now.

In a bowl, pour out sour cream and the milk, mixing well. Add a cup or two of the hot soup, stirring it into the milky mix, then pour all into the still-hot pot of potatoes and leeks. Mix well and do not let temperature reach boiling again. Add parsley and salt and pepper to taste and let soup rest overnight before serving. Makes 1 1/2 gallons of soup.
 
Notes:
  • To clean the leeks, cut off the green parts and ends and discard. Peel back each layer and wash thoroughly to remove all sand.
  • I prefer to leave this soup a little chunky so I just blend slightly with an immersion blender.
  • I halved this and it made about 6 servings, so this would probably make around 12 servings.
  • For this recipe, the exact measurements don't matter too much, just combine and add more or less to get the desired consistency
Linked to Fudge Ripple Tuesday Night Supper Club and For the Love of Blogs Tasty Tuesday.

Labels: ,

9 Comments:

Blogger Ashley said...

Yuuummmmm, this looks amazing. One of my goal this year is to learn to make soup, I might start with this!

December 6, 2010 at 6:21 PM  
Blogger Katy said...

What a perfect soup for this cold weather!

December 6, 2010 at 8:27 PM  
Blogger Christina said...

@Ashley Soup is my favorite! I hope you try this one, it is really delish!

December 6, 2010 at 8:47 PM  
Blogger anniebakes said...

I just love a good potato and leek soup, thanks for the reminder, yours looks super delish! anne

December 6, 2010 at 9:48 PM  
Anonymous Katerina said...

Leeks must give this soup a sweet flavor. I love the combination of vegetables. Great comfort soup. Thanks for stopping by my blog.

December 7, 2010 at 1:38 PM  
Blogger Kristin @ Peace, Love and Muesli said...

I was just saying today that I was going to try potato leek soup again. I made it awhile ago but it wasn't great. I'll try your recipe and report back.

December 7, 2010 at 6:41 PM  
Blogger Christy said...

what a perfect recipe for a cold winter's afternoon. i love potato leek soup and your recipe is yummy! thank you for sharing with tuesday night supper club.

December 8, 2010 at 11:06 PM  
Blogger Kelli Nicholson Herrington said...

I love soup and around this way it is so cold so I cant wait to make this soup. Thanks for sharing

January 20, 2011 at 9:31 AM  
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C + C Marriage Factory: Potato Leek Soup

Potato Leek Soup

This is one of my mom's recipes that I remember very fondly growing up. This soup is super comforting with rich flavors. The combination of potatoes, leeks and onions is perfect and the soup was even better than I remembered as a kid! This makes a great dish by itself or with a green salad and crusty bread.


Ingredients:
5 pounds potatoes, peeled and diced
2 pounds whole leeks
2 pounds onions, diced
1 stick butter
2 tablespoons olive oil
1 bunch fresh parsley, chopped
1 pint sour cream or plain yogurt
1 quart skim or whole milk
Salt and pepper, to taste
2 tablespoons flour
 
Directions:
Clean and dice potatoes and place in a 4 quart or larger pot. Cover potatoes with water (about 1/2 inch over the tops of the potatoes) and place pot over medium heat.
In a large frying pan or deep-sided pot , melt butter , add olive oil and diced onions. Cook over medium heat and carefully clean the white part of the leeks, dice finely and add them to the onions. Cook over medium heat until onions are opaque and leeks begin to turn color.

As soon as the potatoes are soft to the touch of a fork, add onion/leek mixture to the pot, mixing well. Put flour into a mixing jar with a little cold water, shake vigorously and add to the still-cooking soup. Mix well.

At this point, if you prefer a smooth soup, blend with an immersion blender. If you prefer a more rustic, chunky soup, simply turn off the heat now.

In a bowl, pour out sour cream and the milk, mixing well. Add a cup or two of the hot soup, stirring it into the milky mix, then pour all into the still-hot pot of potatoes and leeks. Mix well and do not let temperature reach boiling again. Add parsley and salt and pepper to taste and let soup rest overnight before serving. Makes 1 1/2 gallons of soup.
 
Notes:
Linked to Fudge Ripple Tuesday Night Supper Club and For the Love of Blogs Tasty Tuesday.

Labels: ,