Gray skies, rainy days. A pot of homemade soup simmering away on the stove feels really good right now. I wanted to make a leek and potato soup earlier in the week and finally decided on Alton Brown’s recipe after some light online research. It seemed like a good outline to follow. I opted to use regular 2% milk instead of the heavy cream and buttermilk combination he calls for, just because that’s what I had on hand and I wanted it to be really simple.
In general, I’m on the hunt for a brand of unsweetened plant milk (almond, coconut, etc.) that would be a reliable substitute anytime a soup recipe calls for milk or cream. I’ve found a really delicious brand of almond milk that I buy for my tea, but it’s just a little too sweet for some of my savory recipes. Any good suggestions?
This is a tasty soup and I recommend it! I’ve heard some people say they shy away from recipes with leeks because they are such a pain to clean. Not true, in my opinion! I took photos this time as I cleaned and chopped the leeks for this soup. I don’t remember where I learned how to do this, but I’ve always found it the easiest way to deal with leeks. I’ll post the step-by-step method below, after the recipe.
Stay warm everyone, and make a pot of soup.
Simple leek and potato soup
Lightly adapted from Alton Brown’s recipe
3 tablespoons butter
4-5 medium leeks, trimmed and sliced
3 medium Yukon gold potatoes, peeled and diced
4 cups veggie stock
1 cup milk of your choice
Salt + pepper, to taste
1. Melt the butter in your favorite soup pot. Add the sliced leeks and a heavy pinch of salt. Cook on medium-high heat for about 5 minutes, then lower the heat to medium-low and cook for another 25-30 minutes, stirring occasionally. You want the leeks to be tender and delicious looking.
2. Add the potatoes and veggie stock. Bring to a boil, then simmer (covered) until the potatoes are soft (probably another 30 minutes or a little longer).
3. Puree the soup. I used my trusty immersion blender, but you could also do it in batches in a regular blender.
4. Put the pureed soup back on the stove, keeping warm, and stir in the milk. You will also want to add a good amount of black pepper. Taste and adjust seasoning to your liking. Enjoy!
How to clean leeks:
1. Place the leek on your cutting board. Trim off the root end and the dark green top parts.
2. Cut the leek in half, then cut each half down the middle lengthwise.
3. Chop the leek into little half moons slices.
4. Transfer the sliced leek into a big bowl and fill with cold water. Using your hands, swish the leek around in the bowl, separating the slices as you go. All the dirt from the leeks will fall to the bottom of the bowl. Now you have clean leek slices! I just take the slices right out of the bowl of water (don’t drain it) and add to the soup pot. Easy peasy.