Leek Potato Soup. A remarkably comforting soup on a cold winter day! With a loaf of fresh bread it becomes a meal. Pro Tip: In the spring, substitute fresh asparagus or peas for the leak and you have two more reasons to cook soup.
Ingredients:
3 to 6 leeks (About 1 1/2 pounds before trimming)
2 tablespoons unsalted butter
3 medium potatoes
4 cups low-salt chicken broth
1/2 cup heavy cream or substitute half-and-half
salt and pepper to taste
fresh chopped parsley and sauteed mushrooms are optional (added at the very end)
Cut off and discard the roots and green tops of the leeks, leaving about an inch of green. (If using those large grocery store leeks, you will only need 3; if using garden leeks, more like 5 or 6.) Discard the outer one or two tough leaves. Slice the leeks down the middle lengthwise and clean well under running water, then slice into about 1/2-inch pieces. Save a small piece for garnish.
Melt the butter in a soup pot and sauté the leeks over medium heat for about 10 minutes, until they start to soften and turn translucent.
Meanwhile, peel and cut the potates into chunks. Add the potatoes and a box of low-salt chicken broth (yes, homemade is always better, but who’s got the time?) to the leeks. Bring to a boil, then turn down and simmer with the lid ajar for about 30 minutes, stirring occasionally, until the leeks are tender and the potatoes are soft. Slice the reserved piece of leek into thin slivers and set aside.
Remove the pot from the stove and use an immersion (stick) blender to thoroughly puree the mixture. If you have only a standing blender, transfer the soup in batches until it is all pureed.
After blending, return the soup to the stove and whisk in the cream. Stir more or less continuously until a simmer is just reached, then remove the heat and check the seasoning. Add salt and pepper to taste. Ladle into bowls, add the leek garnish, and serve.
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Joshua Rosenthal
Author
Joshua Rosenthal MScED is a visionary in health and wellness. He is founder of the Institute for Integrative Nutrition, an online higher education school where students are trained as Health Coaches. Founded in 1992, the school has a global community of 100,000 graduates in 155 countries worldwide. Joshua is the author of many books and holds a Masters of Science degree in Education.
Visit for more https://knewhealth.com/national-homemade-soup-day/
Joshua Rosenthal MScED is a visionary in health and wellness. He is founder of the Institute for Integrative Nutrition, an online higher education school where students are trained as Health Coaches. Founded in 1992, the school has a global community of 100,000 graduates in 155 countries worldwide. Joshua is the author of many books and holds a Masters of Science degree in Education.
Visit for more https://knewhealth.com/national-homemade-soup-day/