Leek and potato soup is a simple yet very tasty recipe that will keep you warm in the colder months! Just a few simple ingredients come together with a little salt and pepper for a very easy soup. You can use a myriad of things as garnish to add that little extra flavor and texture for your palate. Give this recipe a try and you won't go wrong.
This is a perfect recipe to use the chicken stock you made from Episode 1 of Lala Cooks. It's a great way to showcase local items as well, since you can get most of the ingredients at your local farmer's market.
4 leeks, white and light green parts, chopped
3 medium sized potatoes, Idaho or Yukon Gold, chopped
1 tbsp butter
2 tbsp olive oil
1 tsp salt, approx
1 qt chicken stock, low sodium if store bought
1 bay leaf
A few sprigs of thyme
1/2 tsp white pepper
1/3 cup heavy cream, optional
Start by chopping the white and light green parts of the leeks and then put them in a bowl of water for a few minutes so any sand falls to the bottom. Strain and set aside. Peel the potatoes and, if not using right away, put in water so they don't oxide and change color. Chop into medium size pieces. Heat a pot to medium heat and add the butter and olive oil. When they come to temperature, add the leeks and sweat for a few minutes. Add a pinch of salt to draw out moisture. When the leeks become soft, add the potatoes and stir to coat with the butter and oil. Add the stock and bring to a boil. Add the bay leaf and remove the leaves from the thyme sprigs and add as well. Now add the white pepper. When the soup comes to a boil, turn down to a gentle simmer and cover for approximately 45 minutes, or until the potatoes are fork tender. Remove the bay leaf and blend the soup with an immersion blender. You can use a regular blender and blend in batches, being careful because the soup is hot. Return to the heat and add the cream as well as the salt, to taste. Garnish with chopped chives or whatever you prefer. Enjoy!