Leek and potato soup is a lovely dish as the days start to turn chilly. It's hearty and filling. It's also easy to make - you just have to be patient with allowing the various simmering times listed below. Enjoy!
I'm not sure how anyone takes a good photo of leek and potato soup, but this was delicious. I ate every bite. And the leftovers.
Leek & Potato Soup
Serves around 8, depending on size of soup bowls
Melt over medium heat:
1/4 cup butter
Add and toss to cover well with the butter:
3 leeks, sliced, cleaned, drained (and patted dry)
1 onion, sliced
3-4 small/medium size Russet potatoes, peeled and diced
Cover your pot. Lower the heat to low/low-med heat and let the vegetables cook for 15 minutes. No need to stir.
Remove the lid and add:
1 liter/4 cups chicken broth (if you use salt-free, then use less salt to season at the end)
2-3 tsp mushroom seasoning (or 2 tsp GF chicken bouillon)
1 tsp pepper
Raise the heat to medium heat, and let the soup return to a boil. Once the soup is bubbling nicely, cover the pot, lower the heat to low/med-low heat and let cook 20 minutes.
Remove the lid. With a potato masher, mash the soup thoroughly. Do NOT use a stick blender, or your soup will end up too gloopy (sort of sticky and not a great texture).
Add:
1 - 1 1/2 tsp garlic powder
1 tsp freeze dried thyme (or 1/2 tsp dried thyme)
Allow soup to continue cooking uncovered an additional 5-10 minutes (raise the heat so it keeps simmering, if needed). Mash with your potato masher a bit more every so often.
After this additional simmer, add:
1/4 - 1/2 cup heavy cream
Salt and pepper, to taste.
Remove from the heat and serve! This is lovely with homemade fresh GF baguettes. Enjoy!
