We whipped up this rustic, comforting, potato leek soup that same day and savored dinner out on the back porch enjoying those last few moments of warmth just before the sun went down.
|Potato Leek Soup|
You will need:
3 Tbsp butter + 1 Tbsp olive oil
3 good sized leeks, chopped up (use only the whites and light green portion)
4 smallish Yukon gold potatoes cubed (we leave the skin on)
5 cups chicken or veggie stock
freshly cracked black pepper – optional
Add butter and oil to a heavy bottomed pot and let butter melt over low heat. Stir in the leeks. Cover and cook on low for about 10-12 minutes, stirring every once in a while to prevent the leeks from burning (trust me it’s easy to burn them, been there done that). Add bayleaf, potatoes, and veggie stock, bring to a boil then cook on low for 10-12 minutes or until potatoes are done. Toss out the bayleaf. The soup is ready; it may be slightly thin right now, but it will thicken up and get a gorgeous velvety texture as it sits and the potatoes start to disintegrate even more (this recipe makes a ton for just two so your leftovers the next day will be awesome!). But I also think that is part of the rustic appeal of this soup.
Serve soup hot topped with freshly cracked black pepper if you like, with good fresh bread. Enjoy!