This Sunday we walked over to the farmers market at Dupont Circle. It was cold but absolutely worth it. After seeing the beautiful leeks and hearty wheat bread, I knew I wanted to make potato leek soup. This simple recipe is one my mom always makes during the winter. It makes a great Sunday dinner and the leftovers will last the week.
Potato Leek Soup from the Joy of Cooking
- 3 tablespoons unsalted butter
- 6 medium leeks, chopped
- 1 and 1/4 pounds all-purpose potatoes, peeled and chopped
- 6 cups vegetable or chicken stock
- Salt and freshly ground pepper
Melt butter in a soup pot over a low heat. Add chopped leeks and stir until tender but not brown (about 20 minutes).
Stir in potatoes and stock. Bring to a boil, reduce heat, and simmer until the potatoes are soft (about 30 minutes). Transfer to a blender and puree until smooth.
Season with salt and black pepper. (I like to use a heavy hand with the pepper)
Thin, if necessary, with additional stock or water.
And now for a couple more pictures from Sunday…