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Creamy Leek and Potato Soup

September 26, 2014
by Cornelia Emlen

Serves: 6

A comforting, flavor packed soup; perfect as the temperatures fall.
  • 1 pound gold potatoes (4 or 5 potatoes depending on size)
  • 1 pound leeks (2 – 3 medium sized leeks)
  • 2 tablespoons canola oil
  • 6 cups vegetable broth or chicken broth
  • 1 cup half and half cream
  • chives for garnish
  • salt and pepper, to taste
Farmers To You Ingredients:
Fresh and Other Pantry Ingredients:
  • salt and pepper, canola oil
  1. Cut off the dark green tops of the leek a couple of inches above the white bottom. Trim off the root end. Rinse the leeks under running water to remove any visible dirt. Cut the leeks lengthwise and place in a bowl of water. Swish them around so that any dirt stuck inside the layers falls out. Discard water.
  2. Chop leeks into narrow slices. Set aside.
  3. Peel potatoes and chop into a small dice. Set aside.
  4. Heat oil in a heavy soup pot over medium heat. Add the chopped leeks and potatoes. Cook, stirring occasionally, until the vegetables begin to brown slightly, approximately 10 – 15 minutes. Add stock and bring to a boil. Turn down heat to a simmer and cook, covered, for approximately 40 minutes.
  5. Remove from heat and insert an immersion blender into the soup. Blend until completely pureed. (You can substitute a blender or a food processor if you don’t have an immersion blender, being sure to blend soup in small batches.)
  6. Add cream and blend once more.
  7. Pour into serving bowls and garnish with chopped chives.
  8. Variation: Wonderful with the addition of roasted fennel. You may also want to try serving it with a spoonful of crème fraiche.