Leek and Potato Soup
- Total Time
- 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2large leeks
- 1pound medium potatoes, like yellow gold, Washington or Idaho
- 4tablespoons butter
- 1cup finely chopped onions
- 3cups fresh or canned chicken stock
- 2cups water
- 1bay leaf
- Salt and freshly ground pepper to taste
Nutritional analysis per serving (6 servings)
170 calories; 8 grams fat; 5 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 22 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 3 grams protein; 822 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Leeks have a great deal of sand between the leaves and must be carefully cleaned. To do this, trim off the root end and cut off and discard the long green stems. Split the leeks lengthwise from the stem end, then turn and split them one more time. Rinse well. Separate the leaves under cold running water, then chop into ¼-inch pieces.
- Step 2
Peel the potatoes and cut them into ¼-inch cubes (about 2 cups).
- Step 3
Melt 2 tablespoons of butter in a saucepan; add the onions and the chopped leeks. Cook over medium heat, stirring, until wilted. Do not brown.
- Step 4
Add the chicken broth, water, bay leaf, salt and pepper, and simmer for 30 minutes.
- Step 5
Remove from the heat, remove the bay leaf, add the remaining butter and stir. Adjust the seasonings and serve piping hot with croutons.
Private Notes
Comments
I'm guessing the potatoes get added with the chicken broth and water.....
December 25, 1991, Wednesday A recipe for leek and potato soup in the "60-Minute Gourmet" column on Dec. 18 omitted a step. A corrected version follows. [...] 4. Add the potatoes, chicken broth, water, bay leaf, salt and pepper, and simmer for 30 minutes. 5. Remove from the heat, remove the bay leaf, add the remaining butter and stir. Adjust the seasonings and serve piping hot with croutons. Yield: 4 to 6 servings.
It is hard to believe that the addition of the potatoes has been omitted even after you wrote about this a year ago. Are the potatoes are to be sautéed or just plopped into the soup either before or after the simmering for 20 minutes. Traditional potato leek soup is pureed. You can puree half if you like it more chunky or all if you are a traditionalist. And by the way, is the 1 lb of potatoes before or after peeling and slicing? Otherwise why mention about 2 cups? This needs some work.
Delicious with crusty bread! Substitute butter with mostly olive oil, used butter sparingly for taste. The notes helped.
Used an immersion blender on part of it to give it a creamier texture. Our own bread made into large croutons by toasting and then browning in a cast iron pan with seasoning made it very satisfying.
Ok. But when do you add the potatoes?
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