Monday, July 6, 2009

Potato Leek Soup

The first time I made soup was about six months ago. Someone gave us some leeks, and having never cooked with such a vegetable... I naturally turned to one of my favorite recipe websites, AllRecipes, for help. Since then I have made it a handful of times.... as it's become one of my husband's favorites. -- Actually, he once even compared it to a soup he likes at Olive Garden. LoL! But while I wouldn't go quite that far.... it is a delightfully creamy & deliciously filling soup!
  • ½ cup Butter (I half it, as the full amount makes it too greasy IMO)
  • 2 Leeks, sliced
  • Salt & Pepper, to taste
  • 1 Quart (4cups) chicken broth (I imagine you could sub vegetable broth, to make it vegetarian)
  • 1 tablespoon cornstarch (or flour, arrowroot powder or thickener of choice)
  • 4 cups Yukon Gold Potatoes, pealed & diced (though I use/prefer red potatoes .Also, I hardly ever measure out 4cups... I usually end up using more.

  • 2 cups cream (If I don't have cream, I have been known to use raw milk, or half/half... or mix sour cream or yogurt with some water)
  • onion powder
  • Garlic (fresh or granulated) 
Optional Additions:  
  •  Kale 
  •  Ground beef or Sausage 

  1. In a large pot over medium heat, melt butter.

  2. Cook leeks in butter with salt & pepper until tender - stirring frequently (about 15 mins).
  3. Stir cornstarch (or your choice of thickener) into broth

  4. Pour broth/thickener mixture into pot
  5. Add potatoes 
  6. Season with salt, pepper, onion powder & garlic
  7. Bring to a boil

  8. Pour in cream
  9. Reduce heat & simmer at least 30 mins - until potatoes are tender
  10. If you wish to add kale, add about 20 mins into simmering.
  11. Add (pre-cooked) Ground beef or Sausage!
  12. Season with salt & pepper - Serve!
Sometimes I will even run the hand blender through it before serving it up, to make a smoother soup....


Nicole said...

Yum! I WILL make this! Thank you!

Nicole said...

I believe the soup you were talking about that your husband liked at Olive Garden, is called Zuppa Toscana, and it's super easy (and relatively healthy) to make at home.

1 lb. Italian sausage (I use links and just cut the casing off)
1 medium onion, chopped
1 tsp. crushed red pepper flakes
4 slices bacon, chopped
2 garlic cloves, minced
10 cups water
5 chicken bouillon cubes
2 large russet potatoes, quartered and sliced with peels (healthier)
1/2 bunch kale, chopped

Brown the sausage with the bacon, onion, garlic. Let some fat come out and drain. Return to pot to finish cooking with red pepper flakes. Add water with bouillon and potato slices. Allow to simmer about half an hour or until the potatoes are soft. Add chopped kale just before serving.

Tiph said...

Mmm! That looks wonderful!! Thank you so much! I can't wait to try it!! :)

BTW, I got your addendum comment, but accidentally rejected it when I was moderating posts(oops - heehee)... :-P

For those that may be reading/planning to make this... she said:
"Forgot to add 1 cup of heavy whipping cream to the soup after adding the bouillon mixture."