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.
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.
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.
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.
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.
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.
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.
Don’t forget to salt and pepper.
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.