This easy potato leek soup is one of my family’s favorite, the flavor of leek blended with potato’s texture combined really well.
This is my very first recipe using leek as an ingredient. Leek is not a common vegetable in Japan. We have Tokyo negi, or naganegi, which is similar to leeks, but negi (green onion) is usually thinner and longer while leeks tend to be wider and shorter.
Recently I joined FoodBuzz, an online food-blog community and I found so many foodies’ blogs around the world. If you have a chance, spend some time and browse around. I found really good recipes there that inspired me to try. One of them was a potato leek soup recipe. However, while I was browsing several websites at once, I somehow lost the recipe I found. I kept looking for it but I just couldn’t find it. In the end, I ended up creating my own recipe. To my surprise, it was really delicious and my husband loved it (good, I have 2 more leeks waiting in the fridge!). Hmm, maybe someone in the world will find my potato & leek recipe by accident. If you did, enjoy!
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Potato & Leek Soup
Ingredients
- 2 Tbsp unsalted butter
- 1 russet potato (peeled and chop into small pieces)
- 1 leek (cut lengthwise and chop into small pieces)
- 2 cups vegetable stock/broth
- 2 cups milk
- ½ tsp Diamond Crystal kosher salt
- ⅛ tsp freshly ground black pepper
- parsley (fresh, to garnish)
Instructions
- Cut the leek lengthwise and chop into small pieces. Chop the potato into small pieces.
- In a large saucepan, heat butter on medium-high heat. Add the potato and leek in the pan and sauté until they are well coated with butter and the leek gets wilted.
- Add vegetable stock. Cover with a lid and bring it to a boil over high heat. Keep simmering until the potato is soft.
- When a skewer pierces through the potato easily, turn off the heat. Pour the soup into a blender.
- Add the milk and mix.
- Pour the soup back into the saucepan. Add salt and pepper. Reheat when you serve. Do not boil the soup. Garnish with parsley and serve immediately.
To Store
- You can keep the leftovers in an airtight container and store in the refrigerator for up to 2 days.
