What’s not to Leek?

I don’t know about you, but I absolutely love leeks!  They remind me of England where I had my first one during my junior year abroad.  I love them cooked with olive oil and butter, but my favorite way to eat them is in leek and potato soup!

My favorite Leek & Potato Soup is from Bon Appétit.  You can find it on Epicurious.  This soup is a great winter warmer, and my kids love it too.  It is quick, easy and only has five ingredients.  Conor and I picked up everything we needed at The Fruit Center in Hingham.

Here’s what you need:

Leek and Potato Soup 

Bon Appétit | May 1996

Yield: Serves 4

3 tablespoons butter (I LOVE Kate’s organic)

3 large leeks (white and pale green parts only), halved lengthwise, thinly sliced (about 4 1/2 cups)

2 large russet potatoes (about 18 ounces total), peeled, diced (I used fingerling because they are cute)

4 1/2 cups (or more) chicken stock or canned low-salt broth

2 tablespoons chopped fresh chives

Melt butter in heavy large saucepan over medium heat. Add leeks; stir to coat with butter. Cover saucepan; cook until leeks are tender, stirring often, about 10 minutes. 

My ‘naked chef’ (2-year-old exhibitionist) helped wash the potatoes. Add potatoes. Cover and cook until potatoes begin to soften but do not brown, stirring often, about 10 minutes. 

Add 4 1/2 cups stock. Bring to boil. Reduce heat, cover and simmer until vegetables are very tender, about 30 minutes.

Puree soup in batches in processor until smooth (or with a hand blender). Return to saucepan. Thin with additional stock if soup is too thick. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.) Bring soup to simmer. Ladle into bowls. Garnish with chives and serve. We had our’s without chives.

Bon Appétit!