We went to the last Farmer's Market of the season last weekend (so sad!), and I loaded up on potatoes & leeks. I just ADORE potato leek soup - it has such wonderful flavor. I worked off a recipe that I found on Simply Recipes, so here is my version!
Beth's Potato Leek Soup
Prep time 10-15 mins / Cook time 20-30 mins
Serves about 6-8
INGREDIENTS
6 large leeks, cut lengthwise, separate, clean. Use only the white and pale green parts, chop.
4 Tbsp butter
2 cups whole milk (or dairy-free soymilk or almond milk)
2 cups vegetable broth
3 lbs potatoes, peeled, diced into 1/2 inch pieces
Marjoram - dash
Thyme - dash
Hot sauce (optional)
Salt & Pepper
Shredded cheese & diced tomatoes (for garnish)
DIRECTIONS
Cook leeks in butter with salt and pepper in a medium sized sauce pan. Cover pan, cook on low heat for 10 minutes. Check often. Do not brown leeks! Browning will give leeks a burnt taste.
Add broth and potatoes. Bring to a low simmer and cook for 20 minutes. Add milk and let soup warm again (be careful, dairy boils very easily and quickly). Scoop about half of the soup mixture into a blender, puree and return to pan - OR use a hand blender (my new favorite tool!!), just remember to remove your pot from the heat first. Seriously, hand blenders are the best thing ever if you love making soup! They will make your life so much easier. :)
Add marjoram, parsley, and thyme. Add a few dashes of chili sauce to taste. Add some freshly ground pepper, 1-2 teaspoons salt or more to taste. Top with shredded cheddar cheese and sweet diced tomatoes!
I actually made a couple little "sliders" to go with my soup - aren't they cute? I just put fake sandwich meat on them, with sliced tomato, cucumber, mustard, & mayo. They were a great compliment for the soup (and perfect for dunking!).
I added a few more dashes of hot sauce to the top of my soup too ('cause it's so yummy). It was wonderfully warming and delicious!
Enjoy!
Yum! November is finally here, enjoy soup season!
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