This is an update of a very old post. Potato leek soup is one of my favorite Fall and Winter meals. It is simple to make and completely adaptable to add any vegetables, cheeses, herbs or proteins you have or fancy. I’ll list some of my favorites in the recipe as ‘optional add-in’. But use what you like and what you have.

This is the basic recipe you want to start with.

• 3 medium leeks washed and cut into circles. See how prepare your leeks here.
• 1 1/2 to 2 pounds of potatoes chopped
• 2 tablespoons of butter or olive oil to sauté the vegetables, I used a little of both
• 4 cups of liquid, you can use vegetable or chicken stock, or water or milk-dairy or plant based. I used 1/2 water and 1/2 dairy milk
• Salt, pepper and any herbs you like. I tie up my herbs bunches so I can easily remove them if I am using woody herbs like thyme and oregano. If I am using soft herbs like parsley or cilantro, I just throw them in.
• Optional additions; any vegetables like carrots, celery, turnips, parsnips you will want to add in the beginning with the potatoes and leeks.
• Optional additions to finish the soup; any cheese. I like to use up odds and ends in my cheese drawer, cream cheese and cheddar or gouda are really nice. Bacon! Roasted green chilies are so good in this soup. Broccoli or any greens are good too. Pretty much look in your refrigerator and see what needs using up and it will probably be a delicious addition. More herb like chives or more parsley or cilantro are a nice finish to this soup.

Cut up the leeks and start to sauté them in the oil and or butter and salt and pepper. Wash and cut up the potatoes while the leeks start cooking.

Add the potatoes and whatever liquid and herbs you are using, you might need more liquid but start with 4 cups.

Let that gently simmer for 30 minutes or until the potatoes are really soft and the leeks are melty.

It’s kind of hard to tell from a picture, but this is about done. The potatoes are completely tender and the leeks are collapsed.

Taste it and decide if it needs more salt or pepper. You also need to decide if you want to blend this or keep it chunky.

I used my immersion and left some chucks. I added some cheese, cilantro and a few red pepper flakes.

Mix that up and taste it and decide if you want some milk or broth to thin the soup.

Humble simple delicious every time.

Have a great week.

Mo