Classic Leek & Potato Soup

Classic Potato Leek SoupI have been making soup once a week. It’s like a tonic against the cold that I can’t seem to shake and the chill in my bones that will not warm up no matter what! Last night I made my semi-homemade chicken soup, and I made chili the day before. Obsessed. I am a soup crazed person right now, pinning every soup under the sun.

I borrowed a few cookbooks from my library, one of which, I should buy, as I have taken it out so many times, I think it is just not fair anymore! It’s this guy:

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Fanny Farmer cookbook

She is the master. Marion Cunnigham is the absolute master, and Fannie Farmer was the original master. Or mistress. Hmmm. Let’s say master.

As I said, I was interested in the soup chapter this time. There are some really old-fashioned recipes in here, that I will (mark my words) never try: like “Oatmeal Soup”- pass. “Baked bean Soup”- pass. But Potato and Leek soup is right up my alley- It can be made 2 ways according to her book: One is Vichyssoise (p.89) and one as regular old, Leek & Potato Soup (p.92). Fine. Confuse the issue. Honestly, the difference is really, just that one recipe uses broth and the other uses water. One is served cold- the other hot. Either recipe is delicious, and if you use broth and heat it up, it is still Leek & Potato soup in my view. That said… Here’s the recipe that I used and adapted:

Here’s what I changed:

3 Tbsp butter=> 1 Tbsp. olive oil
3 cups milk=> 2 cups 2% milk
6 leeks=> one bag frozen leeks from Trader Joe’s
2 medium potatoes=>3 medium white potatoes
Salted the potatoes right as I added them to cook, not just after
Left out the 1 cup of heavy cream at the end…because- cream. And it’s one cup.
I pureed it when done, adding 1 Tbsp. fresh parsely

Here’s my adapted recipe:

Classic Leek & Potato Soup

Prep Time: 10 minutes

Cook Time: 40 minutes

Classic Leek & Potato Soup

This classic and economical soup is so easy that it can be whipped up with minimal time and ingredients. It's smooth texture goes great with grilled cheese croutons or sandwiches for dunking!

Ingredients

  • 1 Tbsp. olive oil
  • one bag frozen leeks from Trader Joe's
  • 3 stalks celery, sliced thin
  • 3 cups water
  • 3 medium white potatoes, peeled and cubed
  • 2 cups 2% milk
  • 1 tsp. kosher salt
  • 1 Tbsp. fresh parsely

Instructions

  1. Heat the oil in a large stock pot over medium heat.
  2. Add the celery and leeks and cook, stirring often for about 10 minutes.
  3. Add 1 cup of the water, cover and cook for 10 more minutes.
  4. Add the potatoes and the rest of the water. Add 1 tsp. salt. Cook 10 more minutes.
  5. Add the milk. Cover, with the lid propped open a bit, and simmer on low until the potatoes are done (about 10 minutes more).
  6. Add the parsley.
  7. Puree the soup with either an immersion blender or blender, and season with salt and pepper. Serve & garnish with more parsley.

Notes

I lightened this up quite a bit, by using lowfat milk and also omitting the extra 1 cup of heavy cream that the original recipe calls for. While I love that too, the soup doesn't need it to be super rich and creamy.

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If you need a good, standard recipe book, I have to say that this one is my favorite. I own the Betty Crocker Cookbook, but I go to this one time and time again…which is surprising for me, as there are NO pictures. I have looked at many editions of this book, but this one is the 13th edition. The original is from 1896! But the beauty of this cookbook is it’s breadth. There is literally a recipe for everything here and it is for the home cook- not super hard recipes or weird ingredients. You can adapt to your hearts content any one of her recipes and make it your own with success.  I also like that in the 13th edition, the newer recipes that have been added to this edition are highlighted in orange. That is great to know, since I like finding the super old recipes alongside the more updated ones.

Just for fun, here’s a little snippet of the 1896 dedication by Fanny Farmer:

fannyfarmer 1896

See? You are part of the elevation of the human race! Congratulations and “thank you” to Fanny Farmer!

*By following my links to sites like Amazon, (and purchasing something), I earn a small commission at no extra cost to you. Any money I get goes towards supporting this site or buying supplies for my cooking adventures.

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18 thoughts on “Classic Leek & Potato Soup

  1. angela@marathonsandmotivation.com

    I love potato & leek soup! This recipe sounds great, thanks for linking up 🙂

  2. Miz Helen

    We will just love your Leek Potato Soup, it looks delicious. Hope you are having a great day and thanks so much for sharing you awesome post with us at Full Plate Thursday.
    Come Back Soon!
    Miz Helen

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