Leek Potato Soup

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  • 2 tablespoons oil (bacon grease or oil of your choice)
  • 2-3 cloves garlic, minced
  • 3 large leeks, whites and light green parts only, sliced and rinsed very well
  • 2 lbs Russet or Yukon Gold potatoes (Russet will give a thicker product as they break down), peeled and cubed
  • 3 springs fresh or 2 teaspoons dry thyme
  • 1 large bay leaf
  • 4-1/2 cups of stock - chicken or vegetable
  • salt and pepper to taste

 

I grow my own leeks and they are often filled with dirt so make sure you clean them very well.  Remove the outer peels, slice in half lengthwise and then slice in 1/2" slices.  Place in cold water and break up slices.  Rinse and repeat.

 

Heat oil in heavy large saucepan over medium heat. Add garlic and leeks; stir to coat with oil. Cover saucepan; cook until leeks are tender, stirring often, about 10 minutes. Add potatoes, thyme, bay leaf and stock. Bring to boil. Reduce heat, cover and simmer until vegetables are very tender, about an hour.

 

Remove thyme stems and bay leaf and discard. Either use a hand blender in the pot or puree soup in batches in processor until smooth. Return to saucepan. Thin with additional stock if soup is too thick. Season with salt and pepper.

 

Note: Can be prepared 1 day ahead. Cover and refrigerate. Bring soup to simmer. Ladle into bowls. Garnish with chives and serve.

Leek Potato Soup – GFCFSF with garnish
Leek Potato Soup – GFCFSF - Chopped
Leek Potato Soup – GFCFSF Ingredients