potato leek soup

Mom's Potato Leek Soup

I was a really picky as a kid. Things like potato leek soup just weren’t happening. It wasn’t until I was about 19 or 20 that I even started trying anything like this. My mom made it, and it was one of the most amazing things ever. It’s been about 5 years since I’ve had it, and I made it tonight.

This was the first time my SO has ever had potato leek soup. We added some pepper bacon as garnish, since I didn’t have any baguettes for croutons. With his first bite, his eyes lit up, and he gave such nice praises. Love that boy!

The weather has been really warm here for December. I mean, like in the mid 50s, but it has been storming a lot. We’ve been having floods left and right almost daily for a week! Crazy stuff. On those dreary days, there’s nothing like a big pot of potato leek soup! This takes about 40 minutes to make. It’s fantastic for those meatless Monday needs!

Ingredients 

1 T Olive oil
1 T minced garlic
Leeks, sliced (at least 4 large, white and light green parts only)
4-6 Potatoes (Yukon golds or red are good), chopped
1 Granny Smith Apple (optional), chopped
1 tsp salt
Broth and water (or just water) to cover (i used both chicken and veggies and then water to top it off)

Coconut milk, 1-2 cans
Yogurt or sour cream, ~1 cup
Cheddar cheese, grated, ½ cup
2 tsp thyme
1 tsp dill weed
1-2 t each basil, oregano
1-2 tsp nutmeg, fresh pref.
few shakes of celery salt and white pepper
juice of ½ lemon
pinch of cayenne to taste
salt and pepper to taste
pepper bacon if you want. that’s what’s on top of mine.

Instructions

Sautee garlic and leeks until softened
Add potatoes, salt, and apple (if using), cover with broth and/or water
Cook until soft
Use immersible blender or blend in batches until smooth
Add remaining ingredients to taste
Simmer to desired consistency and blending of flavors. Add more liquid as needed

Serve with homemade croutons (seeded baguette esp. good), and if your bread has gone bad… PEPPER BACON

 

Photo source

You may also like...

8 comments

Comments are closed.