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For Fall: Creamy Leek and Potato Soup

Published on September 19, 2011 By Emily. Updated on August 8, 2020

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After my weekend realization that fall is here and the onset of a head cold that makes me want to stay in bed all day, there was only one thing I could do: make soup.  Luckily I picked up some excellent soup ingredients at the farm last week. I decided to use our CSA leek, onion, garlic and potatoes to create a creamy, comforting, filling dinner.  I opted to not use a recipe, which is completely unlike me, and even though I didn’t think I could really mess up soup, I also didn’t expect it to be this satisfying.  Enjoy.

Creamy Leek and Potato Soup

Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 30 mins
Servings 4 servings

Ingredients
  

  • 1 tablespoon butter
  • 1 leek white and pale green parts sliced
  • 1/3 cup chopped onion
  • 2 cloves garlic crushed
  • 1 pound potatoes cut into 1” cubes
  • 4 cups of vegetable broth
  • 1/4 cup half and half
  • salt and pepper to taste

Instructions
 

  • In a medium sized pot, melt the butter on medium heat.  When the butter is melted, add the sliced and cleaned leek, chopped onion and crushed garlic.  Cook, stirring occasionally, for about 5 minutes or until the onions are soft.
  • Add the potatoes to the pot and stir them together with the vegetables.  Add the 4 cups of vegetable broth and stir to combine.  Cook the soup for 20 minutes or until the potatoes are soft enough to pierce with a fork.
  • Using an immersion blender or regular blender, blend the soup to your desired consistency.  I left some potato chunks in mine, but either way is delicious.  Add the half and half, stir to combine and season to taste.
  • Serve and enjoy, perhaps with delicious biscuits such as these from Rachel Wilkerson (yes, the biscuits are just as awesome on their own!) 

Notes

If you've never worked with leeks before, I suggest watching the first half of this video for cleaning instructions.  I rinsed my leek 3 times before adding it to the soup because it was especially dirty.  Cleaning leeks isn't hard, but it’s important.
IMG_5622.jpg

Related Posts

Creamy Rutabaga and Potato Soup
Gazpacho is Love
Delicious Bowl of Mush
Highlights: Vegetarian Meals
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Filed Under: recipe, soup/stew, vegetarian Tagged With: recipe, soup, vegetarian

« Highlights: Fall Has Arrived
Taste Test: Jamba Smoothie Kit »

Comments

  1. Kristin @ FoodFash says

    September 19, 2011 at 10:12 pm

    Those biscuits made my mouth water!

    • Emily says

      September 22, 2011 at 5:16 pm

      They’re fabulous and really easy. You should try making them, they only take like 20 minutes, tops.

  2. Rachel Wilkerson says

    September 20, 2011 at 11:16 am

    Emily, you always post the BEST soup recipes! Leah and I were just discussing your sausage & kale soup this morning and how we’re hooked and when I saw this last night I was like, YES! Another one! So pumped to try this as soon as it’s not 100 degrees here…

    • Emily says

      September 22, 2011 at 5:15 pm

      Aw, thanks Rachel! That just made my day. Let me know if you try the soup–I’m already sad I didn’t make more.

      Also, the biscuit recipe you posted was the perfect addition, so thanks!

Trackbacks

  1. » Highlights: The Most Important Meal » Relishments says:
    September 25, 2011 at 8:33 pm

    […] a whole list of tips for creating the perfect biscuit, but I didn’t do any of them when I made biscuits last week and they turned out fabulous (and only took like 20 minutes, […]

  2. » Highlights: Autumn Eats says:
    October 27, 2013 at 8:09 pm

    […] Creamy Leek and Potato Soup […]

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