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Leek and Potato Soup PDF Print E-mail
Written by Will   

This is a nice, rich soup that is a wonderful way to start a meal or to accompany a sandwich or salad.

Leeks Four Medium or Two Large Leeks
Russet Potato 1 Russet Potato
Onion 1 Onion
Thyme 1 Teaspoon Fresh Thyme Leaves
Butter 4 tbs Butter
Grilled French Bread 1 Slice Toasted French Bread
Chicken Broth 2 Cups Chicken Broth
Water 2 Cups Water
Salt Salt
Pepper Pepper
Leek Potato Soup Leek and Potato Soup

Lay the leeks down and slice them down the middle lengthwise into two halves. Rinse off well. Remove the bulbs and discard. Chop off the dark green shoots and cut into two inch long pieces. Chop the rest of the leek (the white and light green part) into 1/4 inch wide pieces. Chop the onion.

In a large saucepan or a stock pot add the chicken broth, water, and the dark green pieces of the leek. Bring to a boil and then simmer, covered, for twenty minutes. Strain the liquid into a bowl and discard the leeks.

In the pan melt the butter over medium-low heat and then add the leeks, onion, and one teaspoon of salt. Cook until the vegetables are soft, stirring frequently to avoid browning. That should take ten to twelve minutes.

Peel the potato and chop in half and then into 1/4 inch wide pieces.

Add the broth back to the pan along with the potato and thyme. Simmer until the potato is tender and can be easily punctured with a fork. Break the bread up and add to the pan and cook for another five minutes.

Blend the soup in two batches and then return to the pot and season with salt and pepper. Top with crispy pancetta or bacon.

Prep Time: 5 minutes

Cook Time: 55 minutes

Total Time: 1 hour