Potato Leek Soup

November 6, 2009

Comfort food at it’s finest.  While not at all bland, this soup isn’t overpowering.  Smooth, creamy, warm and yummy!  Along with a good sandwich, it’s a part of a great cool weather dinner.

KBP_2267

  • White Potatoes, 8 to 10
  • Celery, 4 or 5 ribs
  • Leeks, 2 or 3
  • Butter, 2 to 3 tablespoons
  • Flour, about 1/4 cup
  • Chicken Broth or Bouillon Base
  • Dill, 3 or 4 fresh sprigs or a couple teaspoons dried
  • Milk, several cups
  • Cream or Half and Half (not necessary but makes it extra rich and creamy)
  • Salt/Pepper

KBP_2282Slice the leeks and celery.KBP_2300Scrub the potatoes and dice them into 1/2 inch chunks.KBP_2311In a large stock pot, melt the butter over medium to  medium-high heat.  Add the leeks and celery and cook until they start to brown.  Add the flour and stir until the vegetables are well-coated and the butter is absorbed.KBP_2319Add the potatoes, the dill,  a teaspoon or two of chicken bouillon base and enough milk to almost cover.  Simmer for about 30 minutes, until the potatoes are tender.  Be careful to stir it and keep the heat low.  It’ll burn and stick to the pot easily if you don’t. Season to taste with salt and pepper.KBP_2463Once the potatoes are tender, puree just a couple cups of soup and return it to to pot.  This gives it a nice, creamy rich texture.  KBP_2473Stir it all together and serve.

( I forgot to get a photo of it on the table because I was too busy making sandwiches. Oops!)

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