This is one of the most simple and easy recipes, but it is delicious, filling and perfect for a cold winter day. My Mom has been making this soup since I can remember and everyone in my family, even my little brother who used to only eat bacon and chicken teriyaki, loves it.
Ingredients:
3 Leeks {I use 4 since I love leeks}
6 Tablespoons butter {non-dairy butter can also be used}
4 to 5 potatoes {size varies}, peeled and sliced
5 cups chicken broth {check for gluten!}
Salt & Pepper
The recipe my Mom originally used called for milk, heavy cream and bacon. She cut all of this out of her recipe to make it healthier and more fresh tasting. Who wants to eat soup filled with bacon and cream? The ingredients above serve about 6 people. If you are making it for yourself it is perfect to bring to the office for lunch and the soup freezes easily.
Step 1. Cut off all but 1” of the greens from the leek tops. A lot of grocery stores will have pre-cleaned leeks which makes life a lot easier. If they are not pre-cleaned, be sure to wash them well and get all of the dirt off. Trader Joe's has pre-cleaned and pre-cut leeks which is ideal.
Step 2. Slice thinly
Step 3. Add to butter in a large pot and cook until limp
Step 4. Slice peeled potatoes into small pieces
Step 5. Add the potatoes and chicken broth to the leeks. I use the chicken broth packets where you add water since it is heavy to carry chicken broth from the grocery store in NYC. It tastes the exact same so it depends on preferences. Add salt and pepper to taste and bring mixture to a boil. Reduce heat, cover and let it cook slowly for about 30 minutes.
Step 6. Once the soup has cooked for about 30 minutes {potatoes will be soft}, purée the mixture in a blender and transfer to a new pan. Add any additional seasoning and you are done!
I hope you enjoy this recipe as much as I do. I have shared it with a few friends already who have all found it easy to make. The only thing that could make it better would be if my Mom was always here to make it with me!