No Measure Potato Leek Soup

I guess I should start by apologizing.  I thought I had posted this recipe ages ago.  Years ago.  But, as it turns out, I didn’t.  So I stand (sit actually) here before you to rectify that situation.  Recitfy.  Not rectum.  Sometimes I get the two words confused. Oh!  Speaking of confused … I *did* post this recipe already.  Years ago.  But, as it turns out, now it’s gone.  I have NO idea where my original potato soup post went, but I can’t find it anywhere. If you can find it I’ll give you 3 bucks. Potato Leek Soup is the very first soup I remember learning how to make.  If you asked me tomorrow, I might remember a different soup as my first, but for today it’s potato leek.  I’ve been making one version or another of potato soup for about a decade, but I’m now at the point where I don’t use a recipe, I just whip it up.  There’s something very liberating about not using recipes.  About having the confidence to just grab your ingredients and start cooking. All of us have those recipes.  The ones we just know by heart or can just eyeball and taste test until they’re perfect.  This potato soup will become one of those recipes for you.  If you can remember the 3 main ingredients you’ll be fine.

Potatoes.            Leeks.            Chicken broth.

Say that over and over a few times and then we’ll continue. O.K.  Now that you know your ingredients … we’re ready to begin.     Potato Soup1

Like I said, I’m not going to give you measurements.  It’s O.K.  You’ll be fine.  I am going to tell you what kind of potatoes you should use.   You’re looking for floury potatoes for this recipe.  A potato that’s dry and fluffy.  That would be your basic baking potatoes, specifically Russets or Kennebecs.  You can also get away with a Yukon Gold which is an “in between” potato.  Not too dry and not too waxy.

I had 3 large baking potatoes, plus a few leftover small new potatoes so I threw those in too.

  Potato Soup2

First peel your potatoes.  I left the skin on the small, new potatoes.  Skin and the part of the vegetable just beneath the skin is the most nutritious.  Cover them with water to keep them from discolouring.

 potato-soup-new-logo

 

Prep your leeks like I showed you here.  I used all the whites and light green parts of the whole bundle of leeks.  Saute the leeks over medium low heat until soft.

potato-soup-cooking

 

Once the leeks are soft, add your drained cut up potatoes ( the smaller you cut them the better because they cook faster and have less of a chance to get gluey … mine are a bit big) and enough chicken broth to cover the potatoes.

Cook until the potatoes are soft.  Don’t overcook.  Overcooking can make potatoes (even floury ones) gluey.

Potato Soup7

Drain the potatoes and SAVE the  broth.  Add your potatoes to the blender and enough broth to make blending easy.  Continue to add broth until desired consistency.  Depending on your blender you may have to do this in batches.

THIS particular blender was actually what I got the fella for Christmas.  It blended the potatoes in a snap.  This thing could blend a potato farmer if it had to.   I got in trouble when the fella found out I used it.

saffron

 

At this point you can start adding whatever else you want to the soup.  I like to add saffron.  Just pinch a few threads, soak them in warm water for a few minutes.  Add water and threads to the soup and stir.

You can also add bacon, cheddar cheese, and milk or cream at this point.  I added a little milk.

  Potato Soup11

Don’t forget to salt and pepper.

potato-soup-saved

 

Serve with garlic croutons.

The odd time when I make this soup I reserve some of the potatoes after they’re cooked and dice them small to add to the soup later, so it has hunks of potato in it.  And if your soup ends up being too thick … don’t worry … it’s easy to rectum.  Just add a bit more chicken broth of cream at the end.

 

 

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38 Comments

  1. itchbay says:

    I love potato-leek soup! The saffron is a nice touch!

    I rarely use the measurements in recipes, except when I think the ratios are important. I think of recipes as general guidelines, or inspiration.

  2. Caro says:

    I wish all of my mistakes were easy to rectum.

  3. Valentina says:

    I had a very similar soup just last night. 3 large potatoes, 1 leek, vegetable broth, saffron and a touch of truffle. Awesome 🙂
    (After you, I started planning & publishing my weekly menus, too. You are such an inspiration Karen!)

  4. I’m going to try this tonight! Every attempt I have ever made ended with grey, gluey soup. But yours is so pale and lovely looking, mmmm, I want.

  5. gogothrift says:

    are you sure you didn’t share this recipe? I feel like I saw your leeks on a cutting board sometime last year……

  6. Karena says:

    Karen this soup sounds so delish for this wintry weather!! The most important part…easy!!

    xoxo
    Karena
    Art by Karena

  7. Tracie says:

    Hi Karen, your soup looks delicious! Is that some red pepper in there? I also love your salt and pepper thingies. For some reason when I make stock, it never has that beautiful golden colour. Time to try again, maybe scare the cold bugs away…I’ve never tried leeks either, but they look pretty tasty, and now that I know how to clean them, I have no excuse. 🙂

  8. Esther says:

    I especially like the possibility to “rectum” if necessary. Do you prefer a pig’s or chicken’s ?.

    (I know, darn corrector!) 🙂

  9. ev says:

    Gosh, tho this soup sounds great, I hope I don’t have to rectum mine! Going out to get some leeks today. Thanks Karen!

  10. Barbie says:

    Your my first LOL every morning! My husband always yells from the other room “what”? “what”???
    I just made Leek and Potato soup last week….I do love the addition of saffron….and I agree, I love it when you don’t need a recipe.
    I see you used your CROCK POT that you got for Christmas! errr umm let me rectum that… I mean COCK pot! ha ha ha ha ha….

  11. Mary Werner says:

    My friend always confuses that word with retina. When coming back from the eye doctor she told us the doctor looked in her eyes and could see a torn rectum. We were amazed that the doctor could see all that way down and questioned her but she stuck to her guns saying yes the doctor could see very far inside using his special machine – she never realized what she had said or how funny it was nor knew why we kept asking her to tell it again. Thanks for reminding me of that funny memory.

    • ….Mary….that was seriously funny about your friend with the TORN RECTUM. I have tears in my eyes from laughing…and from cutting leeks for the soup. Thanks KAREN!!…my house smells ahhhmazing right now. Can’t wait to eat the soup. I will have to remember to NOT put it on my porch to cool this time. My dog Oliver is a bad bad dog. Ok, he is huge and adorable but not adorable when he eats our dinner. Just sayin’.
      Lynne xx

  12. Nancy says:

    I have been having a crazy love affair with soups this winter..can’t get enough of them..I am one of those cooks that rarely uses a recipe..Very frustrating when trying to teach my son how to make his favorites but I kinda like being that way..This soup looks creamy and yummy..I think I will have me a nice bowl of soup for lunch..Thanks Karen..

  13. valerie says:

    rectum, it just about killed him

  14. Gayla T says:

    Well, guess what’s for dinner tonight! My ancestry is Germans from Russian so we do potato soup well. Do you know about Grebels? Roll bread dough out thin, cut in 6 inch squares. Cut 2 or 3 slits in each being careful not to cut through the ends or you have skinny grebles. Let rise and fry in hot oil. You end up with this great fried bread with nice big bubbles that fill up when you dip them into the soup. There are a lot of recipes online and they are all very similar. Some people pull the dough up thru a slit but that’s a no/no in our family. I have been known to make them from frozen bread dough but if you tell anyone I said that I’ll deny it. LOL We do not puree our soup but lightly mash the potatoes just before serving so it is kind of chunky. That’s probably so it fills up the holes in the Grebels and stays there. Yummy stuff, rGebels!

  15. Gayla T says:

    I got side tracked by Grebels that I forgot to tell you to beware of a man who will not share his blender. On the surface a small thing but there is a deep deep resentment, probably a remnant of the band aid fiasco. I reccomend couples therapy if I’m correct that you are not married. Men, can’t get along with them and you can’t get along without them. Well, actually you can but thaat bit of knowledge usually comes to you rather late in life as it did me.

  16. denise says:

    I don’t remember tasting a leek…I’ll have to give it a try…thanks!

  17. Ange says:

    For some reason I always eye-ball when I cook, and measure obsessively when I bake. Baking feels more sciencey to me, plus you can’t really taste the dry ingredients in order to tell if you’ve added enough baking powder.

  18. Heather says:

    Have to share my mixed up words story. When my brother had surgery on his uvula ( hangy down thing in the back of your throat) to stop the snoring, my dad told everyone that he had his son had surgery on his vulva. Yup… told EVERYBODY
    PS great soup!

    • Karen says:

      Heather – LOL … I *knew* where that was going as soon as I saw uvula … because I read it as vulva in my head! Love it. ~ karen

  19. Cindy says:

    Okay, first of all, great recipe. I’ve made this soup before and it’s amazing. But more importantly, the uvula/vulva comment. This makes me think of a time when I was teaching the reproduction unit to my middle schoolers (which by the way, I should win some award for doing this and surviving all the giggles and questions)and I said something about what a vulva is and a student yelled out, “Oh gross! My mom DRIVES a vulva!!!” After calming everyone down I told him that I was quite sure his mom probably drove a VOLVO and everything is going to be okay. 🙂

    • Kristin says:

      You DO deserve an award for that, Cindy! Middle schoolers are the stuff of nightmares–I have one in my house, so I know this stuff. Funny story, though!

  20. Bonnie says:

    I love the recipe and will have to try it. BUT, I have to say that people who plan menus for a whole week, like people who plan their wardrobe for the week, are a little admirable and a little strange…a bit anal retentive. No wonder you’re obsessed with the word rectum!

    • Karen says:

      Bonnie – Well, yeah I’m the first to admit I have a bit of OCD. Not anal retentive though. That’s an entirely different disorder. However, I don’t think planning a menu falls into the OCD or anal retentive category. It falls into the “it’s a great way to save money” and “it’s way faster to do it in advance than stand at the fridge every night thinking what the hell“. And there you have it. ~ karen

  21. Anemone says:

    Since everyone is using that word. Might as well. Couldn’t pass up the opportunity. This soup will be kind to your…well…uhh…rectum, I reckon.

  22. Angel says:

    Love the vitamix! I have a white one. It’s the BEST blender ever! xoxo

  23. Paulina J! says:

    After 7 years of marriage my husband revealed that he hates potato soups, to the point where he is nauseou!?!!?!?!!!! I’ll have to make a mini version for myself.

    By the way, where do you buy your saffron? I can’t find it anywhere locally.

    • Karen says:

      Paulina J! – I either buy it at my grocery store (ask a clerk for where it is) or at The Bulk Barn where they usually have it at the cash in a little plastic container. ~ karen

  24. Janelle says:

    Mine turned out gluey. I know I didn’t overcook the potations, but I may have blended them too much. I over-blended ’em. I (wait for it)…rectum.

  25. Erica J. says:

    I bought myself a vitamix at Christmas (To:Me, Love:Me) and couldn’t be happier with my investment. I have made this soup a few times since you posted it and it gets better every time. I would love to hear about any other things you use it for.

    • Karen says:

      Erica – Every single day … smoothies. 🙂 Also pulverizing parmesan cheese hunks on a regular basis and bread crumbs, and … maybe I’ll do a post. 🙂 ~ karen

  26. Kim McM says:

    Thanks for the recipe, it looks very tasty. I covet your blender, and also the pot that you are cooking your soup in. I tried to make out the words on the handle but was not able to. What kind of pot is it?

  27. Kim McM says:

    Never mind, I looked at the other pictures more closely and can see now it’s a Staub. I want one!

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