I love making this soup. It is so easy – a little chopping and dropping – and a short time later, potato leek soup. Another easy and filling soups. Personally, I love to make it and freeze it for when I need something extra comforting. Just so you know how quick and easy it is, I made this batch, in about 20 minutes, while my son gave me an update on school.
Remember, with soup, as with most things, you don’t have to be exact. The sizes of leeks, shallots and potatoes vary so use your best judgment. All you have to do is be sure you will have enough to serve your family and friends.
- I always buy the biggest leek I can find and use the white and green parts. For this soup, save the middle light green part for the garnish.
- I use my vegetable broth powder that I made last year. If you don’t have any, use vegetable stock instead of water.
Potato Leek Soup with Frizzled Leeks
A comforting bowl of goodness for any night of the week!
- 1 leek
- 1 shallot
- 1 clove garlic
- 1 really big Russet potato
- 1/2 teaspoon vegetable broth powder
- 1 pinch thyme
- 3 cups water (or stock)
- Salt, a pinch or two
Clean the leeks. Be sure to peel back the outer layers and get all of the diet out. Use the white and green parts and cut up into small pieces. Save a piece from the lighter green part for the frizzled leek garnish.
Peel and slice the shallot.
Add the leeks and shallots to a soup pot. Dry sauté until they start to brown. Deglaze the pot with a little bit of water.
Press the garlic into the pot and stir around. When fragrant, add the vegetable broth powder and thyme.
Peel and cube the potato. Add to the soup pot. Season with salt.
Add the water and bring to a boil. Cover and cook until the potatoes are soft. Turn off the flame.
Use an immersion blender to blend the soup until smooth.
To make the frizzled leeks, slice the leeks into short sticks.
Add olive oil to a pan and when it starts to shimmer, add the leeks. Cook until browned. Drain on a paper towel.
Serve soup garnished with frizzled leeks. Enjoy!