Main dish • Savoury
Pilar’s Leek and Potato Soup
Director, Content Marketing
This is my go-to recipe for leek and potato soup. As soon as the weather gets cold, this soup, with nice crusty bread and an assortment of cheese, really hits the spot. You get bonus points if you can make this using locally grown leeks and Canadian potatoes.
Ingredients
- 1 bunch leeks sliced (3 to 4 cups)
- ¼ cup butter
- 4 medium potatoes cubed (3 ½ to 5 cups)
- 5 cups chicken stock
- 1 ½ teaspoon salt
Instructions
Step 1
Cut off root end and 3 inches of green part of leeks and discard. Quarter leeks lengthwise and thinly slice. Soak them in several changes of water, being careful to get rid of all the sand.
Step 2
Melt butter in a large heavy-bottomed saucepan. Add leeks and cook, covered, until wilted, about 15 minutes.
Step 3
Add potatoes and chicken stock. Cover and bring to a boil. Reduce heat to low and cook, uncovered, until potatoes are tender, about 20 minutes.
Step 4
Use an immersion blender or add solids to blender or food processor and purée. Once puréed, mix back in with the broth.
