Joy of Cooking Potato Leek Soup

Potato Leek Soup

Joy of Cooking Potato Leek Soup
Potato Leek Soup

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

Ingredients

  • 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…

Winter Vegetables at the Farmers Market
Root Vegetables at the Farmers Market
Peasant Wheat Bread, Radishes and Leeks
Farmers Market Finds: Radishes, Leeks and Peasant Wheat Bread
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