Potato Leek Soup: For When You Need to Chop

Some days, I just like to chop things up. I recently discovered the simplest of soup that gives me plenty to chop, and doesn’t require much effort past that: Potato Leek Soup. I used the recipe in my trusty copy of The Joy of Cooking, and I have to say, it turned out to be delicious.

You will need: 3 tbsp butter,  8 leeks, 3 medium baking potatoes, and 5 cups of stock or water. That is all. Basically, remember to buy leeks when you go to the store, and everything else you’ll probably have on hand.

1)Melt 3 tbsp of butter in a pot.

2) Clean the leeks, cut the white part off the bottom- that’s the part you’ll need. Chop the white part of the leeks within an inch of their life.

3) Add the leeks to the butter, mix well, on low heat. Cook until the leeks are tender, but not brown (about 2o minutes).

4) Add 3 medium baking potatoes, peeled and sliced thinly, along with 5 cups of chicken or vegetable stock, or water.

5) Cover and bring to a boil, reduce heat and simmer until potatoes are soft (about 30 minutes).

6) Puree until smooth (I did this in batches, using my blender) and you’re done. If the soup appears too thick to your liking, simply add more liquid.

I made this with vegetable stock for a vegetarian friend, and it turned out to be divine. Prep was easy, cooking simple, and clean up was a breeze. There’s something refreshing about a dish with so few ingredients that blend together so well. Enjoy!