Leek and Potato Soup
Recipe and photo contributed by Stephanie Deihl
one-cup servings (2 quarts total)
Prep Time: 10 minutes Cook Time: 25 minutes
This is a quick and easy weeknight soup that helps me reset during the holiday season. It is a rich and hearty vegetarian meal on its own or can be served with a crisp side salad, sandwich, or Puff Pastry Spinach Pies. Make it up to 3 days in advance and reheat slowly over a simmer.
3 tablespoons unsalted butter
2 large leeks (about 1 pound), halved and cleaned of sand, white and pale green parts sliced to ⅛-inch thick
2 large potatoes (about 2 pounds), peeled and quartered
4 cups vegetable stock
1 cup water
1 teaspoon salt, plus more to taste
½ cup half and half
½ teaspoon freshly ground black pepper
- In a heavy 4-quart pot, melt the butter over medium-low heat. Add the leeks, stirring occasionally until they begin to soften, about 5 minutes.
- Add the potatoes, stock, water, and salt. Cover and bring to a boil over high heat. Reduce heat to low to maintain a simmer and cook until the potatoes are fork tender, about 20 minutes.
- Remove the pan from the heat and puree the mixture with an immersion blender. Add the cream and additional salt and black pepper to taste and stir to combine. Serve.