Potato Leek Soup

The first time I tried potato leek soup was this year, when I was experimenting with some new soup recipes. My family loved it! Four out of our five children ate most, if not all of their soup (my five year old is going through an ‘I hate all soups’ phase right now) and I wondered why I’d never thought to try this recipe before. The kids particularly like the potatoes and the leeks give it such a nice flavor and I slice them thin enough that they don’t bother the kids too much.

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You’ll start off by slicing the ends off the leeks, just above the root and discard the root. Next you’ll cut the leeks in half lengthwise. Starting at the white end, slice the leeks crosswise, as you would slice a green onion, in 1/4 inch slices. Stop slicing when the leaves turn from pale green to dark green and discard the remaining part of the leek.

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Place sliced leeks (about 2 c) in a colander and stir with fingers under cold water to loosen layers and remove any dirt. Drain and set aside.

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Melt butter in a large stockpot over medium heat. Add leeks, garlic, salt and pepper and cook about 3-5 minutes, stirring often, until leeks are wilted and fragrant. Add potatoes, broth, bay leaves, and thyme. Bring to a simmer and cover pot. Simmer on medium-low heat about 15 minutes or until potatoes are fork tender. Add cream, parsley and additional salt and pepper to taste.

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Heat until warmed through and serve. Feel free to serve this with some diced up ham; I put mine in a separate small bowl for individuals to add to their soup bowls, since I don’t like ham :). I also like to eat mine with a soft roll; my favorite recipe is here (and it’s whole grain!)

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THE RECIPE: 

Potato-Leek Soup
*Serves 6-8

4 medium leeks
3 Tbsp butter
3 cloves garlic, minced
1 tsp sea salt
1/4 tsp black pepper
2 medium russet potatoes, diced in 1/2 inch cubes
4 c vegetable or chicken stock
1 tsp dried bay leaves
1 tsp dried thyme
3/4 c heavy cream
optional: 8 oz or 2 c ham, diced
1 Tbsp minced fresh parsley

Slice ends off leeks just above the root and discard. Cut leeks in half lengthwise. Starting at the white end, slice the leeks crosswise, as you would slice a green onion, in 1/4 inch slices. Stop slicing when the leaves turn from pale green to dark green and discard the remaining part of the leek. Place sliced leeks (about 2 c) in a colander and stir with fingers under cold water to loosen layers and remove any dirt. Drain and set aside.  Melt butter in a large stockpot over medium heat. Add leeks, garlic, salt and pepper and cook about 3-5 minutes, stirring often, until leeks are wilted and fragrant. Add potatoes, broth, bay leaves, and thyme. Bring to a simmer and cover pot. Simmer on medium-low heat about 15 minutes or until potatoes are fork tender. Add cream, parsley and additional salt and pepper to taste. Heat until warmed through and serve. Optionally, serve with ham in a separate small bowl for individuals to add to their soup bowls.

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