Amazing Potato Leek Soup with Pix

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alelover

Master of the Pit
Original poster
OTBS Member
My 13 year old daughter made her stage debut last week for her middle school drama class. My wife's cousin brought her a bouquet to give her after the performance. It wasn't flowers though. It was leeks, carrots, indian corn and dead flowers. She has a strange sense of humor as does my daughter. Well instead of displaying this lovely bouquet I decided to make some soup out of it.

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Added a few more ingredients of my own that I had lying around. Except for the special trip I had to make for an onion. Chopped it all up.

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Got out my trusty thick bottom stainless pot. Heated it up and added some EVOO.

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Sweated the holy trinity til soft.

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Added the leeks to cook them a little bit.  Don't brown them they end up tasting icky if you do.

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Stirring occasionally.

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Add some mushrooms. Only because I had some.

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Stir it up a bit before I add the chicken broth and the Knorr Homestyle Stock.

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Let it simmer covered on low for an hour. That's about 2 on my stove dial.

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Removed 1 1/2 cups of mostly potatoes and leeks from the soup.

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Give them a little puree in the Mini Quisinart.

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Added that back to the pot and simmered for another 30 minutes.

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Added 1 cup of half and half and simmered for 10 more minutes and served.

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This has got to be the best soup I ever made. I was shocked at how good it was without any meat in it. The wife and child loved it too. I made it Sunday. It was all gone by Tuesday. Wifey wants more.

Thanks for watching.
 
I LOVE potato-leek soup. And in the summer it's amazing chilled as a cold soup (Vichyssoise) if you puree all of it. I make huge batches of it and before I add the cream I freeze it in portions. When I want to serve I just thaw it and stir in the cream.
 
Well it's getting to be that time of year again.

We will all be making soups & chili etc.

Yours sure looks like a winner!
 
Thanks all. The recipe is quite simple. Basically what's in the pics plus some S&P and garlic powder and 1/2 tsp each of marjoram and thyme. I almost forgot. 2 cups of water when I added the broth and stock.
 
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That sounds pretty delish,  do you have a recipe?
Vichyssoise is one of those classic French recipes that is so simple that it really doesn't change much. This one is pretty straightforward:

http://www.epicurious.com/recipes/food/views/Vichyssoise-102030

In my mind there are three keys to a really good product: blend the ever lovin' $#*& out of it so you end up with a smooth, velvety soup, make sure it is decently chilled, and taste and adjust salt after you stir in the cream. It needs a good bit of salt to bring out the flavors. I also am sparing with the cream; you want enough to make the soup velvety but no so much that it overpowers the leeks and potatoes.

All this said, Alelover's version is the same thing and for a hot soup looks fabulous...they are all variations on a theme
 
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Thanks guys. We like our soup hot here. I have heard of Potato Leek soup being served cold and velvety. We like some chunks. I thought the half and half amount was perfect. For the first time I think I got lucky . Not gonna change a thing. Why would I? It made the wife happy.
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That soup looks really good! I love me some potato-leek soup. I add a little bit of sour cream, some milk and caraway seeds and dill to mine. If you wanna experiment, give it a whirl and let me know what you think. Love soup weather....think its 16 bean soup (Goya bag, no seasoning) this weekend. Ill have to post it up.

Chris
 
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