More Leek and Potato Soup Please!

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summary: recipe for leek and potato soup (click on image(s) to see larger view and more photos)

Not long ago, one of my friends made leek and potato soup and posted about it on Facebook. Monkey see, monkey do.

Today I made leek and potato soup (otherwise known as Vichyssoise). The Scots side of me refuses to only use the white part, and as a result the soup was a rather lovely shade of green as opposed to pure white. Tasted excellent, however.

– Ken B, Facebook, 5 January 2012

Ah!! The ultimate comfort food for a cold winter’s night: leek and potato soup and baking powder biscuits (Yes, Ken, no worries, we used the green parts of the leeks)

– me, Facebook, 15 January 2012

Don’t you LOVE Facebook? Thank you for reminding us about how wonderful leek and potatoes are together, Ken!


Question: What could be better than a bowl of potato leek soup?
Answer: potato leek soup garnished with bacon

This soup was so good that we had it two nights in a row. It was even better the second night!

We decided that we wouldn’t purée the soup as is traditional. We like seeing the potato cubes and little half rings of leek floating around.

Here’s what T did to make this truly delicious soup:

Potato Leek Soup

Many recipes puree the soup. We prefer to keep it chunky.

  • 2 or 3 leeks – use as much of both the green and white as looks tender
  • 2 medium potatoes, cubed (we used PEI white potatoes UNpeeled)
  • 1 medium onion, diced
  • 1 bay leaf
  • pinch of thyme
  • 1 c chicken stock
  • 2 tsp flour for thickening
  • 3-4 c milk
  • 2 Tbsp butter
  • olive oil
  • salt and pepper to taste
  • bacon, fried and cubed (optional)
  1. This may not be necessary but it gives complete control: Add cubed potatoes and just enough water to cover in a lidded pot and cook until tender, about 7 minutes. Drain, reserving the potato water.
  2. Carefully clean the leeks and cut into fine half moons.
  3. Heat oil and butter together, add bay leaf, thyme, leeks and onions and saute for about 10 minutes or until tender.
  4. Mix in flour and cook for a minute or two longer.
  5. Add the potato water and stock to make a smooth roux. Slowly add milk. Adjust with more milk if too thick.
  6. Add cubed potatoes and salt and pepper to taste.
  7. At serving time, garnish soup with cubed, crispy fried bacon – this is entirely optional. (or IS it??)

This soup can be made ahead of time. (We think it improves if it sits and melds for a few hours.) Reheat carefully (please don’t allow it to boil) and serve with freshly made hot butter milk biscuits.

To make this into a vegetarian dish, use vegetable stock and omit the bacon.

soup and biscuits We served it with baking powder biscuits just hot out of the oven. Now THAT’S the way to deal with winter blahs!

Last night, we decided we neeeeeeeded to have the soup again. But we didn’t have any bacon. So we put roughly chopped ham right into the soup. It was equally delicious.

Oh oh. There are no more leeks in the fridge now. Good thing our favourite vegetable store had some really fabulous looking Ontario leeks yesterday. I hope there are still a few bunches left!



This entry was posted in food & drink, main course, posts with recipes, side, vegetables on by .

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