I don’t know about you, but I love a big old bowl of potato leek soup.
I love curling up with a cup of soup on a cold day, a blanket wrapped around me, and a good book. The best way to spend an afternoon.
I have tasted many variations of potato leek soup. Some including bacon, others white wine, while others add some cream.
However, my favorite potato leek soup does not have all the bells and whistles. It is simple, delicious, and never lets me down.
I usually serve my soup with a side of bread toasted with some Gruyère cheese. Delicious.
Potato Leek Soup (Inspired by simply recipes)
3 large leeks, chopped. Use only the white and pale green parts
2 Tbsp butter
2 cups water
2 cups chicken broth
2 lbs potatoes, peeled, diced into 1/2 inch pieces
2 tbs chopped fresh parsley
2 teaspoons chopped fresh thyme, or 1/2 teaspoon dried thyme
A dash of tabasco sauce
Parmesan cheese for topping
Salt & Pepper
1 Cook leeks in butter with salt and pepper in a medium-sized sauce pan. Cover pan, cook on low heat for 10 minutes. Check often. Stir and don’t brown the leeks!
2 Add water, broth, and potatoes. Bring to a low simmer and cook for 20 minutes. Scoop about half of the soup mixture into a blender, puree and return to pan. Add parsley and thyme. Add a dash or two of tabasco sauce. Add some salt and freshly ground pepper. Top with Parmesan cheese and serve warm! Enjoy