Recipe by Sassa
"A great-tasting, hearty and satisfying soup that's perfect for a lunch or to start an otherwise light dinner."
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butter, or more if needed
leeks, cleaned and chopped
potatoes, peeled and cubed
shredded Cheddar cheese
chopped fresh parsley
salt and ground black pepper to taste
Excellent soup after my alterations! Everyone loved it! My initial reading of this recipe alerted me that it would be a very bland tasting soup. My only alterations were that I used 2 pounds of Yukon Gold potatoes, added 1 sliced celery stalk and added a large bay leaf. I also substituted the garlic powder with 4 garlic cloves that I minced and sautéed with the leeks and onions. I used 6 ounces of shredded sharp cheddar cheese and omitted the parsley. I offered crumbled cooked bacon, fresh snipped chives and prepared garlic-Parmesan croutons as options for diners to top their soup serving with. Next time, I will use individual sized shepherd loaves as serving bowls and make homemade garlic-Parmesan croutons out of the scooped bread from the shepherd loaves.
Yukon Gold potatoes won't get mushy like russet potatoes will when boiling them. Use russet potatoes if you want a thick soup and mash them when they are tender.
Rinse the leeks in a bowl of cold water so to remove any sand, remove the leeks and wring dry in towels.
Keep the cubed potatoes in a bowl of cold water till needed.
Always turn off the heat before stirring in the cheese so that the cheese won't separate.
the cheese crumbled and curdled in the broth. i've never had success mixing cheese and water. maybe if it was done as a cream soup
This is a simple, basic leek and potato soup, unencumbered by a lot of unnecessary and distracting extra ingredients. Leeks, potatoes, chicken broth and a little milk or cream is really all you need and that’s what you get here. Still, I wanted a more pronounced leek flavor so I doubled up on that. While the potatoes were cooking I threw in a bay leaf and a good pinch of fresh thyme just to brighten the flavor. I used fresh minced garlic rather than garlic powder and skipped the parsley and cheddar cheese. When the soup was done I pureed it in a flash with my immersion blender. A drizzle of good white truffle oil took this soup from excellent to sublime.
I used 1 Tbsp. olive oil and 1 Tbsp. bacon fat and sauted 2 cloves of garlic with 3 leeks [that's how my grocery store sells in a bunch]. Only used 4 potatoes and 4 cups of chicken stock. PERFECT.
Simple and excellent! I only made a few minor changes. I used 1.5 times the half and half and cheese, and I used the Mexican cheese blend from Costco, since that's what I had on hand. Otherwise, I followed the recipe exactly, and it had the perfect texture and flavor. Very nice.
I was actually looking for a pepper jack chicken soup, but thought this would do. Very good. I did do 1/2 cheddar 1/2 pepper jack to get the taste I was looking for. Didn't have leeks so used more onion. Four cloves fresh garlic. I threw in a half bag of frozen corn as well. Used heavy whipping cream. Loved it!
Oh my this was yummy! I loved pretty much everything about it. The only thing is next time I might add a little bit of fresh garlic when the Leeks saute and I might add more leeks (i'm a leek nut). I might add a little more half and half and cheese next time. It was a little on the runnier side. Tasted amazing though!
I really enjoyed this. I does need the garlic. Also, I used 3 leeks and added an extra potato. I like the soup creamy, so I held off on the cheese and put it through a blender to get it nice and creamy. Then I sprinkled the cheese on top - super!! Might try it with some bacon next time.
* Percent Daily Values are based on a 2,000 calorie diet.
Winter Leek and Potato Soup
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 138
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