Potato Leek Soup

Amber Roe's Note:

From the wonderful Enchanted Broccoli Forest by Mollie Katzen. This soup is great year round.

• Total Time: 40 mins
• Prep Time: 35 mins
• Cook Time: 5 mins

Ingredients:

Servings: 6

• 3 medium potatoes
• 3 cups cleaned chopped leeks
• 1 stalk celery , chopped
• 1 large carrot , chopped
• 4 cups water
• 1 ½ teaspoons salt
• 1 cup milk
• fresh ground pepper
• thyme
• marjoram
• basil

Directions:

1. Scrub the potatoes and cut them into 1 inch chunks.
2. Place them in a soup pot or Dutch oven with the leeks, celery, carrot, water and salt.
3. Bring to a boil, cover, and cook until the potatoes are tender (about 20 minutes).
4. Remove from heat, and let it cool until it's no longer too hot to puree.
5. Puree the soup in a blender or food processor in batches.
6. Return the puree to the pot.
7. Stir in the milk.
8. Add black pepper to taste and adjust salt if necessary.
9. Serve hot or cold, possibly topped with a sprinkling of fresh hebs.

Reviews

[Bunny Erica]

This is an excellent leek and potato soup. Really thick, tasty and satisfying. I made double the amount to freeze for another time (it freezes well) and added the herbs while cooking. I added a table spoon of miso paste but no salt, I leave that for individual choice when serving. Thanks for the recipe.

[JennyMidget]

Easy (very much so) and nice flavours (though it would have ended up simpler to say "1 large leek" rather than 3 cups, as I bought too many leeks!) Nice to find a recipe I can share with my 9-month old, and he gobbled this right up!

[JanuaryBride]

Gosh, this just didn't do it for me. I thought since it was a Mollie Katzen recipe that it would naturally be 5 stars, but mine was too runny and very bland (I even subbed 1/2 of the milk for fat free half and half). I think more celery would have helped. I added quite a bit of Trader Joe's 21 Salute all purpose seasoner to give flavor.