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Simple potato-leek soup

2
Points®
Total Time
1 hr 7 min
Prep
12 min
Cook
45 min
Serves
6
Difficulty
Easy
This simply, yet richly delicious soup come to us from Wales. The mild onion profile of leeks lend a flavorful sweetness to the broth-thickening potatoes that make the soup so hearty. Perfect for cold nights, this soup is also tasty served cold or at room temperature in warm months. Cleaning the leeks is key as they are known to hold gritty sand in their layers. For the quickest results, cut the leaks thinly as directed then put the slices in a bowl of water and swish around to loosen the sand. Remove the leeks from the water so the grit sinks to the bottom, then rinse them one more time. The mild flavors here are quite family-friendly and go well with a quick tossed salad or as a dinner party starter course.

Ingredients

Uncooked Yukon gold potato

1¾ pound(s), cut into 3/4-inch chunks

Uncooked leeks

4 large, white and green parts only, thinly sliced

Uncooked onion

1 large, chopped

Chicken broth

5 cup(s)

Table salt

½ tsp

Black pepper

¼ tsp

Chives

⅓ cup(s), chopped fresh

Instructions

  1. Combine potatoes, leeks, onion, broth, salt, and pepper in large pot or Dutch oven and bring to boil. Reduce heat and simmer, covered, until vegetables are tender, about 25 minutes. Remove pot from heat and let cool 10 minutes.
  2. Pour soup into blender, in batches if needed, and blend until smooth (or blend in pot using an immersion blender). Return soup to pot and cook over low heat until heated through, about 2 minutes. Taste and season with salt and pepper, if needed. Ladle soup evenly into 6 bowls and sprinkle with chives.
  3. Serving size: 1 1/3 cups

Notes

Keep the green parts of the leek for use making your own chicken or vegetable stock.

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