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Farmers Almanac
The 2017 Farmers Almanac
Farmers' Almanac

Warm Up With Potato Leek Soup

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Warm Up With Potato Leek Soup

Warm up with the perfect bowl of comfort food! Both Wales and Ireland claim this delicious soup as their national dish.  The Scottish have their own version called “Tattie and Leek,” and the French are famous for their version, called vichyssoise, associated with Vichy, France, and the French Vichy regime.  Whatever the origin, it’s delicious. Add some crusty bread and you’ve got a perfect meal!

Potato Leek Soup

Ingredients:

3 large leeks, sliced into 1/4” medallions
2 tablespoons butter
2 cups water
2 cups chicken or vegetable broth
2 lb. potatoes, peeled, diced into 1/2 inch pieces
1 dash marjoram
1/4 cup chopped fresh parsley
2 teaspoons chopped fresh thyme, or 1/2 teaspoon dried thyme
Hot sauce to taste
Salt and pepper to taste

Directions:

Cook leeks in butter with salt and pepper in a medium saucepan. Cover pan and cook on low heat for 10 minutes. Check often. Do not brown the leeks. Add water, broth, and potatoes. Bring to a low simmer and cook for 20 minutes. Pour half of the soup mixture into a blender (carefully), puree and return to the pan. Add marjoram, parsley, and thyme. Add a few dashes of chili sauce, freshly ground pepper, and salt to taste. Serve hot.

Tip: When cooking leeks, only use the white parts. Take care not to overcook them. Overcooked leeks become slimy and unappetizing. Properly cooked leeks are tender, but still offer resistance when pierced.

Variation: To make vichyssoise, a French version of the soup served cold, whisk in 1/2 cup heavy cream when returning soup to the pan after blending. Omit the hot sauce and add a pinch of nutmeg. Cool completely, then transfer to the refrigerator to chill. Serve cold.

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12 comments

1 Susan Higgins { 01.04.17 at 12:17 pm }

Mona, that sounds delicious! Thanks for sharing.

2 Mona { 01.04.17 at 8:01 am }

When I make this I use the entire leek, sliced onions and green onions…I saute them all in a butter or bacon drippings. Cook them in chicken broth with the potatoes and seasonings. I use nutmeg, salt and pepper, lemon juice and zest. Whiz it all up and add some milk. My bunch loves it and sometimes we have crumbled bacon or ham as an addition. Great with grilled cheese sandwiches.

3 dawn blevins { 01.03.17 at 7:00 pm }

Leeks are grown in sandy soil that gets trapped in the rings, they are generally sliced length wise then into strips to allow easy separation and cleaning… nothing will ruin your soup like sandy soil…. I am going to make this version, I would use bacon instead of butter also, yum.

4 susan { 11.10.15 at 12:15 am }

my mom has been making this for years, she substitutes the butter for about 1/2 lb. bacon…….. fries it in the soup pot drains some of the fat out and puts the bacon to the side then cooks the leeks in the fat and then adds the bacon crumbled before serving, it is so good

5 Juanita { 10.12.15 at 6:08 am }

I like these type of recipes.

6 l { 08.12.15 at 7:31 am }

gd

7 Missy { 06.11.15 at 11:05 am }

good recipe except for those of us whom have food allergies. I cannot eat peppers or onions (leeks are a type of onion).

8 L.F. Fountain { 01.17.15 at 1:29 pm }

if you can’t find leeks you can use green onions. I’d use the green part fully but the onion white part sparingly…gets to “oniony”

9 kathy { 01.17.15 at 10:38 am }

I do this with turnips and sometimes add a little potato I also like cilontro instead of parsley

10 Alysha { 01.15.15 at 10:00 am }

great recipe

11 regina { 01.14.15 at 5:21 pm }

something warm

12 kat { 01.14.15 at 9:08 am }

recipe

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