For as long as I can remember, I’ve loved leek and potato soup. Without fail, I’m overcome with the warm fuzzies each time I eat it. The taste brings with it a flood of memories from my childhood and, even better, I now get to serve it to my family while creating our own memories centered around this deliciously simple soup.
Maybe those memories will only be something along the lines of, “Remember when we didn’t have any money and we ate leek and potato soup every week?” Still, be that as it may, it does taste good, and memories full of good food seem to cancel out the money-less aspect quite a bit. 🙂
From what I’ve gathered over the last few years, most young families start off in one or all of these situations: 1, the need for food often seems to exceed the supply of money, 2, the wife (or husband, or both, depending on who likes to cook) doesn’t have a lot of experience with cooking frugal and healthy meals, and/or 3, there doesn’t seem to be enough time in the day to properly prepare a healthy meal on a regular basis.
My leek and potato soup is the solution to those problems. 🙂 So, without further ado…
Mama Rissa’s Leek & Potato Soup
Ingredients (please choose organic!):
2 large leeks or 4-5 medium/small leeks, white parts only, cut in half lengthwise and thinly sliced crosswise
4-5 medium potatoes (russet potatoes are cheapest, but yukon gold is a delicious choice), cut into 1/2-inch chunks
1 large shallot (optional), finely diced
4 tbsp unsalted butter
1 quart free-range chicken stock/broth (homemade is best, but if you use store-bought, be sure to choose low-sodium)
2-3 cups filtered water
Unrefined sea salt
Freshly ground black peppercorns
Cultured butter or cultured cream (such as creme fraiche, piima cream, or sour cream – raw is preferred!)
1. Melt butter in a dutch oven or stock pot over medium-low heat. When the butter slides around the pot easily, slowly incorporate the leeks by stirring in a handful at a time. The leeks should gently sizzle – if the butter begins to sputter, turn the heat down. Stir in the shallot, if using. Cover, but stir frequently, until the leeks are soft and translucent (do not let them brown).
2. Slowly add the potatoes by stirring in a handful at a time so as to keep the pot evenly heated. Pour in a little bit of chicken stock and cover, stirring frequently, until the potatoes begin to soften just slightly (they should look translucent around the edges). Add the rest of the chicken stock slowly, along with the filtered water, until you’ve achieved your desired liquid-to-solids consistency.
3. Bring the soup to a gentle boil, reduce heat and allow to simmer for 15-20 minutes or until the potatoes are cooked through. Season with sea salt and pepper. Optional: use an immersion blender to puree the soup (my 2-year-old prefers to eat it this way).
4. Serve with a pat of cultured butter or a dollop of cultured cream and enjoy!
If you make this soup, I’ve love to hear about it! Did you change anything? Do you think you’ll make it again? 😉
Also, if this post tickled your fancy, be sure to check back for more wholesome and budget-friendly meals!