With three leeks sitting in the fridge and oodles of potatoes in the pantry potato-leek soup seemed like a no brainer. Except my first go to cookbook’s recipe called for 5 pounds of leeks. Eek! So I emailed my friend Liz and she shared her recipe with me, it turns out to be this recipe on Cooks.com with a couple tweeks. Then, just as I started to make the soup I remembered the other potato-leek soup recipe I had seen and wanted to try in Totally Vegetarian. It turns out the two are very similar. The Cooks recipe uses flour as a thickener, butter versus oil and more potatoes but otherwise very very similar so I sort of combined two recipes and ended up with this soup. I thought it was a little thin for a dinner soup, perhaps a salad would have rounded the meal out. I also made a small loaf of no-knead bread to go with the soup, but in my haste I took it out of the oven probably 5 minutes before I should have – it still hit the spot though.
Potato Leek Soup (combined from the two sources mentioned above)
- 2 T butter or oil
- 3 leeks, green parts removed
- 4-5 potatoes
- 1 cube veggie boullion (I used Rapunzel’s vegan vegetable bouillon – no salt added)
- 4 cups water
- 1 cup milk
- 1 T corn starch*
- salt & pepper
Start by washing your leeks. To do this you cut the leek vertically starting at the green going down to the wite then cut the white parts of the leeks into rounds and soak in a bowlful of water, swish them around with your hands to remove any dirt, sand or grit. Let them sit while you peel and chop your potatoes, I did a small chop so they would cook faster. Pick the leeks up out of the water and put them in a colander to drain (dumping them out will dump the sand and grit back on the leeks).
Heat the butter or oil in the pan and add the leeks, let them saute for about 5 minutes then smoosh the boullion cube in the pan until smooth and pour 1 cup of water in. Stir to make sure the cube is dissolved and pour the remaining 3 cups of water in and the potatoes. Cover and let this simmer until the potatoes are soft. Add 1/2 cup of milk and puree all or some of the soup. I decided the soup looked a little thin so I whisked the cornstarch into the remaining 1/2 cup of milk and added it to the soup then let it simmer a little more. Taste and adjust the salt and pepper.
*cornstarch is totally optional, I used it because I forgot to do a bit of flour before adding the stock and I thought the soup was too thin.