In the Kitchen this week I made a deliciously smooth potato leek soup. This recipe was incredibly easy, potentially the simplest one yet. Potato leek soup is the perfect rainy day lunch or on the side for dinner.
Last week at the farmers market I was gifted three leeks by one of my favorite booths. Free leeks! I couldn’t believe my luck. Once the initial thrill of free leeks subsided I arrived at a dilemma. I’ve never cooked leeks before and had no idea about what to make. A few days later, a memory of making potato leek soup as a child popped into my mind, and immediately knew it was time to recreate it. After days of brainstorming how I was going to make potato leek soup in my very small kitchen (it’s really just a counter) with only an induction burner. A moment of clarity reminded me of a small, unused crock pot sitting in the back of the cabinet and the cooking began.
Ingredients
3 leeks
2 russet potatoes
jarred, diced garlic
chicken stock
half and half
salt and pepper
- First place the quartered potatoes and sliced leeks (only the white parts) in a crock pot. Cover with chicken stock and cook on high until the potatoes are easily mashable with a fork.
- Once the potatoes are soft, blend the potatoes, leeks, and garlic with the chicken stock and a splash of half and half. I used a Nutribullet (be aware that when blending hot food in a Nutribullet it will produce a lot of pressure so be careful when opening the container. I blended only little bits at a time.) but an immersion blender would work best if you have one.
- Add salt and pepper to taste and enjoy.
I enjoyed this soup standing at the counter, straight out of the crockpot, which I highly recommend. If this isn’t your preferred soup-eating method, the soup was quite tasty scooped up with a piece of challah bread.
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