With soup season in full swing, there’s no time like the present to whip up a batch of warm homemade yumminess!
This is one of my long-time favorite recipes that is full of delicious leeky flavor and makes for awesome left-overs!
Potato and Leek Soup
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- 5 large potatoes
- 1 lb leeks (or onions)
- 4–5 cups chicken broth (or enough to keep it all covered)
- 1½ cups whole milk
- 8 T gelatin (non or hydrolyzed), if not using Homemade Broth*
- ½ t caraway seeds (optional)
- 1 T dill weed
- Sea salt, to taste
- Pepper, to taste
- 2 T sour cream
- 2 T butter
- 2–4 T minced chives or parsley, (optional garnish)
- Peel potatoes and dice into medium-sized pieces.
- Wash leeks well and chop, discarding tough green ends.
- Simmer the potatoes and leeks in broth in a stockpot for 60 minutes, or until soft.
- Add the milk, gelatin, caraway seeds, dill, salt, and pepper.
- Let the soup simmer on low for about 30 minutes (do not boil) until the soup begins to thicken.
- Use an immersion or traditional blender to combine mixture thoroughly. If you prefer a thicker, chunkier soup, eliminate this step.
- Return to pot and stir in 2 tablespoons of sour cream and 2 tablespoons of butter.
- Heat through on low heat and then add desired garnish.
- C = 21g P = 11g F = 6g
- 180 calories per serving
- Adapted from: Julia Child's Potage Parmentier recipe and Jeanne Raffetto Tentis' cooking class
- *To make homemade broth, see http://traciefountain.com/homemade-broth-recipe/
Tracie Fountain http://traciefountain.com/