My partner has been asking for potato leek soup for the past three weeks so I finally broke down and made it today. This is not a good time of year to buy leeks, but when you get asked repeatedly for something that is so simple to make you give and pay $2.99 a pound for leeks that are so thick that half of each unit has to be thrown into the compost heap because the top sections are to tough to use.
- 3 tbsp butter
- 2-3 leeks finely sliced (a mandoline is very help in this step and the the potatoes)
- 1 medium or large onion, chopped
- 6-8 potatoes thinly sliced (to leave the skins on or not is up to you — since the skins are the only part of a potato with nutritional value I leave them on)
- 3 1/2 cup of vegetable broth (or enough to barely cover potatoes)
- salt and freshly ground pepper to taste
- 1/4 cup chopped fresh parsley
- Melt butter in a large saucepan over medium heat then add onions ans leeks. Cook, stirring, until onions are limp and just slightly brown.
- Add sliced potatoes to saucepan then pour in enough vegetable broth to just barely covers the potatoes. Continue cooking over a medium heat until potatoes are tinder. Using a masher or blender, mash the potatoes until desired consistency is reached.
- Add parsley and salt and pepper to taste.
- Serve with spelt flat bread and salad, or if you are really feeling energetic serve the soup with Caramelized Fennel & Goat Cheese Flatbread (this is how I will serve the dish tomorrow).