This easy recipe for potato leek soup is a great way to get in some delicious vegetables, all in a hearty, filling, delicious soup. A perfect lunch or light supper!
I love this recipe for potato leek soup, not just because it is all kinds of nutritious and delicious, but because it is one of my “harbinger of spring” recipes. Which in other words means that it’s one of the first things I can make in the spring with local ingredients – in this case leeks, which are one of my favorite spring veggies. This soup is as easy as sautéing up some leeks with potatoes, sweet onions, chicken broth and a few other things, and then whirling it into soup perfection in your blender.
Ready to say hello to spring with a scrumptious spring soup? Let’s make it!
Now usually at this point in my post I would be showing you some happy pictures of the first spring flowers, or maybe the Southern husband lounging around for the first evening of the spring season in our Adirondack chairs. BUT NO. Because this very picture below was taken last week. On April 2nd.
Note the intrepid hound dog surveying the delightful springtime weather. Just this morning I got a call from the Southern daughter, who is getting married at just about this time next year, who wanted to ask me what would happen if we got a blizzard on the wedding day. Not an unreasonable question since we have had four – four! – Nor’Easters in the past four weeks.
I had no helpful answer, other than to say “Everyone hold hands and pray that doesn’t happen.” And to remind her that I had suggested she get married in September, which she shut down in 2 seconds because “Mom! It’s FOOTBALL season! I would miss a CLEMSON GAME!”
Anyway, maybe if I make a double batch of potato leek soup, spring will come. So I am grabbing me a bunch of these babies…
…and getting to work. I like to serve this super simple soup with a spoonful of sour cream swirled in top, along with a handful of chopped scallions and a drizzle of olive oil.
And fun fact: if spring is actually there and warm when you make this, it can also be served chilled – pop it in the fridge for a couple of hours before you garnish it and then serve it up.
- 4 tablespoons butter
- 3 leeks, cleaned and chopped (white and light green parts only)
- 1 large Yukon Gold potato, peeled and chopped into about 8 pieces or so.
- 1 large sweet onion, peeled and chopped
- 8 cups chicken broth (I like the Imagine brand)
- Salt and pepper
- Sour cream for garnish
- Two scallions, chopped
- Olive oil for drizzling
- Put the butter in a heavy medium to large saucepan over medium heat and melt. Add leeks, potato and onion and saute for 10 minutes, stirring every now and then.
- Pour in chicken broth along with a pinch each of salt and pepper. Bring to a simmer and simmer for about 30 minutes.
- Transfer mixture to blender and puree until smooth (you may have to do this in batches). Return to saucepan and warm it back up. Taste and add more salt and pepper if needed.
- Ladle into bowls and serve topped with a spoonful of sour scream, a few scallions and a drizzle of olive oil.
This soup can also be served chilled! Just pop it in the fridge for a couple of hours before garnishing.