This is the first recipe I can clearly remember learning how to make from dad, like steps and everything. I can remember cooking with him well before it but this is the first time I remember him walking me through the steps and committing them to memory. I remember one night, for whatever reason it was just the two of us (odd, because I was so busy with extracurriculars) and it was late, we had already eaten. He was making this to freeze. We made the soup, and it smelled SO good. Then, right before bed we both sat down and had a bowl. It was awesome, and one of my favorite comfort foods to this day. As an adult I make this when I’m expecting to entertain a lot of people or know it’s going to be a tight couple weeks. it’s very cheap and feeds many many people. I’ve made it while at a Kanar event and managed to stretch it to feed about 30 with only 20.00. And remember that it’s a good Irish traditional on St Patricks day or serve it cold as Vichyssoise (no really, the basic recipes are identical except for temperature).
Potato Leek Soup
|Prep time||10 minutes|
|Cook time||30 minutes|
|Total time||40 minutes|
|Misc||Child Friendly, Freezable, Pre-preparable|
- 1 stick Butter or margarin
- 6 Medium Potatoes: I prefer white or gold, in which case use more, although russets are fine too. (cubed)
- 2-3 thin slices Leeks
- 48oz Chicken broth (You can substitute 6 cups of water with 6-8 bullion cubes)
- 1 quart 1/2 & 1/2 (I use fat free)
- 1 tablespoon black pepper (to taste)
It's extremely simple and versatile. Have a vegetarian? Make it with veggie broth instead of chicken. Bored? Add cheese, ham, bacon, broccoli, whatever you like. Need it to stick to the ribs better or have a big stew eater? Try adding in 8-16 oz of cream cheese. Also, you can make this as low or high fat as you want. I've swapped the ingredients out for all low fat or fat free stuff and it tastes just as good.
If you're adding cream cheese: Remove the chunks of potato and leeks and hold them in a bowl, then use a blender to mix the broth, 1/2 & 1/2, and cream cheese so it's smooth. Otherwise the cream cheese never mixes smoothly and kind of ruins the texture. Also, you can go low fat on cream cheese but never fat free or it gets sweet.
|Peel potatoes and chop them into cubes. Rinse leeks, slice down the center then cut the whites into thin strips.|
|Fry potatoes, leeks, and pepper together in the butter until leeks are clear.|
|Add broth enough to cover potatoes and boil until potatoes are soft.|
|Add cream just enough so that the broth becomes creamy. Avoid adding so much that the soup is too brothy and doesn't have enough chunks.|