Saturday, April 3, 2010

Potato Leek Soup

Since we're still in the middle of some cold, wet weather, it's still a good time to make some of this simple, creamy homemade soup!

In a large pot put

6 potatoes, peeled and chopped into quarters

3 leeks, chopped

6 carrots, peeled and chopped

Add enough water to cover the veggies. (I also added a tsp. of chicken boullion powder and S & P). Boil till veggies are tender, then pureƩ till very smooth. (It may look a little like baby food at this point but don't worry!) Return to pot and add 1 pnt. half and half, and one cube real butter. (Yes, I think this recipe is French!) Season again with S & P.

A few notes:
What is a leek, you say?
Leeks look like giant green onions, you chop off the tops and use only the white to light green part. They tend to have sand in them, so after cutting the tops off, slice them down the middle lengthwise, and rinse any remaining dirt/ sand out of the outer layers. They have a very nice mild, oniony flavor, and can be found in most produce sections.

Now when it came time, I couldn't actually bring myself to put the whole cube of butter in, but using 3/4 of a cube worked for me. And I made up for that by serving it with chopped bacon bits on top, which we thought was very good. Also, if you wanted a plain white soup, I think you could leave the carrots out. You could play around with some substitutions like chicken broth and milk to get the fat content down a little. Also, this makes a pretty large batch, I would cut the recipe in half if you have a small family. All in all though, this is a very easy and tasty soup. Serve with a thick slice of honey whole wheat bread.


  1. Yes, it is a common soup in France! It is also tasty. I haven't had it with carrots before, but that sounds good.

  2. Well, there we have it confirmed by our French food correspondent! Thanks, Liz. I will think of you when we eat this soup!

    (Does anyone else notice sometimes your comments disappear after you post them? It's happened to me a couple of times!)

  3. The soup is only half-done. After cooking, cool down and pour into a blender but instead of butter use 250 ml sour cream. then put it on heat again and add 100 g of parmesan cheese. Garnish the soup with chopped spring onions and small deep fried crispy prawns.

    Bon appetit