Potato Leek Soup recipe for Utesmile (& everyone else!)
I am getting to know Ute from Utesmile (isn’t that a great name for a blog?). Lately we have been talking about cooking (it all started with the bacon post-if you visit the post you will see the course of our conversations and how we got to this point).
So, for my friend Ute and for anyone else that loves a warm, hearty soup that is very easy to make and well worth the effort to make a LARGE pot, here is the recipe from the German Club when I was in high school.
Potato Leek Soup
(Click on the link below to get the print out version with shopping list.)
Potato Leek Soup
Serves 6
2 tablespoons butter
1 large onion, chopped
2 leeks, chopped
2 tablespoons flour
4 cups chicken broth
3 medium potatoes, peeled and cubed
salt & pepper to taste
1 cup milk
Melt the butter in the saucepan over medium heat. Cut off the dark green leaves, keeping only the white part and some of the green. Slice the leek lengthwise and rinse under running water (leeks have the reputation for being sandy) until the sand is gone (you can “fan” the leek to get the sand out). Then cut off the roots and slice the leeks cross-wise they will resemble a half coin. Put the onions and the leeks in with the butter and saute gently until soft. Stir in flour and cook for 2 minutes. Gradually stir in stock.
Add potatoes, bring to a boil, and simmer gently for 30-40 minutes or until potatoes are soft. Puree soup, stir in the milk and season to taste.
Now for some fun stuff. This is one of the easiest recipes to double, tripple, etc. It doesn’t require any special modifications to the amounts.
I have tried all kinds of potatoes, waxy (think red), and baking (think russet). When Yukon Golds came on the scene those were my favorites. But now I have a new favorite that I would like to try. Last summer Trader Joe’s carried a multicolored bag of potatoes (yellow, red & PURPLE!). I really bought the bag so I could try the purple potatoes. I have to admit, I wasn’t expecting anything spectacular – oh my, was I wrong. The purples are creamy, a touch on the sweet side and a taste sensation that should not be missed. Oh, and the potatoes stay purple when they are cooked! So, while this opening photo is not one of mine, I think my next PLS venture will be with the purple potatoes. I promise to write a follow up post about it that will include photos (http://wp.me/p2zGQ7-17L).
You are so brilliant in describing soups….!
This one is great.
I’ve never seen those purple potatoes you talk about ,but I’m sort of curious , now ,
I’ll look for them!
LoL
Actually someone else is also curious and I thought I would see if I could find a picture to post.
One of the most popular soups here in Wales!
Really? I forget just how good it is and then when I make it I wonder why I don’t make it more often
PS must track down one of those purple potatoes!
You are the second person to be interested in finding them. Not that they don’t look exactly like potatoes, but I’ll see if I can find a pic to load. One of my local home gardening centers sells them in potato sets to grow. That’s on my list to do this year!
Thank you sooooooooooooooo much I copied it and will try it out. Of course I will let you know how it was…. unless I burn it.
I shall have faith too then
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I have done it, made the soup and it was fantastic. I still have portions now in my freezer. Not burnt eiter and it was easy to do. See here http://utesmile.wordpress.com/2013/03/08/success-again/
Thank you so much! I also wanted to give you this award above! With gratitude Ute
I KNEW you could do it! CONGRATULATIONS!
I made some too, I am almost finished with it.
And thank you for the award! I have finally answered all q’s, listed things about me and now I am working on the 11 q’s to go out. Phew.
I’m so PROUD of you!
Thank you so much, it was even fun doing it ( you know I don’t like cooking), yes I am proud too. I will certainly do it again, love that soup. so happy you gave me the recipe.
Quick question – I’ve never worked with Leeks, so… you said to cut lengthwise (so it resembles a stalk of celery? – not chopped up into small pieces? I have come late to potato soup but have become an increasing fan – yum!
Leeks actually break down well in cooking. You cut the white portion (some times I go a little into the whitish green) off and discard the green leaves. Then cut the leek lengthwise, before you cut off the root. Fan the leek under running water, leeks like sandy soil and this will remove any leftover sand. Once that’s done, cut the leeks into half-coins and put them in the pot. When I made my purple version, I actually left out the milk. I thought it tasted fine.
Have I told you how much I appreciate your fast responses? I do. Grin. Oh, and the Broccoli (sp?), too! Best ~ HuntMode
Same to you – I can’t help but wonder – what am I going to do if I get a job? Massive w/d I’m sure!