Country Style Potato Leek Soup

Cozy up with a bowl of Country Style Potato Leek Soup, a hearty and comforting dish made with tender potatoes, sautéed leeks, and a flavorful broth. Perfect for chilly days, this rustic soup is easy to prepare and brings out the natural sweetness of leeks combined with the creamy texture of potatoes.

Serve it with a slice of crusty sourdough or Irish Soda Bread for the ultimate homemade comfort meal.

A Hearty Bowl of Comfort: Country Style Potato Leek Soup

Over the holiday weekend, my youngest son was home from college, and I wanted to make something special for him. He loves Potato Leek Soup, so I promised I’d whip up a batch while he was home. After days of turkey leftovers, we were both ready for something different—something warm, simple, and comforting.

Potatoes and leeks are a classic combination, and for good reason. Leeks, part of the Allium family alongside garlic, onions, shallots, and scallions, have a mild, slightly sweet flavor that enhances a dish without overpowering it. Potatoes, on the other hand, belong to the nightshade family, sharing lineage with tomatoes, eggplants, and peppers. Together, they create a rich and satisfying soup that’s both rustic and nourishing.

This homey, no-fuss Potato Leek Soup is a little different from my usual version. There’s no cream—because it doesn’t need it. It’s also chunky rather than pureed, a first for me. While I typically mash or blend the potatoes, this time, I left them in hearty pieces. The result? A wonderfully textured soup where you can savor the tender bites of potato alongside the soft, buttery leeks.

Sometimes, the simplest dishes are the most satisfying, and this one hit the spot.

Country Style Potato Leek Soup

Adapted from: http://www.cooking.com/recipes-and-more/recipes/Country-Style-Potato-Leek-Soup-recipe-7630.aspx

The original recipe called for 4-5 pounds of leeks.  I used about 3 pounds of leeks and added a medium yellow onion.

Ingredients:

• 6 tablespoons unsalted butter
• 3 pounds leeks
• 1 medium yellow onion
• 1 tablespoon unbleached all-purpose flour
• 6 cups chicken stock or canned low-sodium chicken broth
• 1 bay leaf
• 2 pounds medium red potatoes (about 6), peeled and cut into 3/4-inch dice
• Table salt
• Ground black pepper

Directions:

1. Cut off roots and tough dark green portion of leeks, leaving the white portion and about 3 inches of light green. Slice in half lengthwise and chop into 1-inch sections.

2. Heat butter in a Dutch oven over medium-low heat until foaming; stir in leeks, increase heat to medium, cover, and cook, stirring occasionally, until leeks are tender but not mushy, 15 to 20 minutes; do not brown.

3. Sprinkle flour over leeks and stir to coat evenly; cook until flour dissolves, about 2 minutes. Increase heat to high; whisking constantly, gradually add stock. Add bay leaf and potatoes; cover and bring to a boil.

4. Reduce heat to medium-low and simmer, covered, until potatoes are almost tender, 5 to 7 minutes.

5. Remove pot from heat and let stand until potatoes are tender and the flavors are melded, about 10 to 15 minutes.

6. Discard bay leaf, season with salt and pepper; serve immediately.

 

I like the texture of this soup … you can sink your teeth in it.  Enjoy!

Happy Soup Making!

Cathy