They say “a way to a mans heart is through his stomach”…well, the way to my heart is a nice, hot cup of soup and yes I went there!  I was at a friends house during the holidays and she made a potato leek soup that was amazing.  Normally I would ask for the recipe as I share mine so why wouldn’t she share hers…I never asked, I also never stopped thinking about that soup.

Jump ahead 4 months later, it’s cold (for California), it’s raining and all I could think about was that potato leek soup.  I put on a jacket, snuck out between rain falls and grabbed just a few essentials to try and make this dairy free potato leek soup that has been on my mind for 4 months.

I will be doing a segment on all the different types of potatoes as picking the right potato really makes a difference.  For me I used the white potato for this soup as I find it to be more creamy with a medium starch and a low sugar content.  If you can not find them in your market use the yukon or yellow potato, if you can’t find that, use the brown potato but you may need to add more liquid as the brown potato is more floury than creamy.

Leeks grow in the ground, literally in the ground so it is very important to clean the leeks to remove the dirt.  To remove the dirt, cut your leeks and place in in a bowl of water, let them sit for 2-3 minutes, move them around and let them sit for an additional 1-2 minutes, here is my example

Here is how store bought leeks look, I didn’t have good options as you want to buy the leeks with the most whites

Slice the leeks, beginning from the whites and only go until the light green

Soak them as I showed you above, then remove the leeks and put them on a paper towel to absorb the water before putting them in your pan

Peel your potatoes and cube them into same size pieces (this helps the potatoes to cook at the same time)

Put some butter in your pan add the leeks, cook for 3-5 minutes or until a little translucent (this photo is the before, I do not have an after photo)

Add the cubed potatoes, 32 ounces of vegetable broth (you can use chicken if you want), salt & pepper

Cook the potato and leeks for about 20 minutes, to test for doneness, remove a potato

Take a fork, if the potato breaks in half easily, it is cooked, if it doesn’t part, it means the potato is not cooked through and cook for an additional 5 minutes, try the fork test again

Once the potatoes are cooked through use my favorite emersion blender (this is my favorite emerson blender and I highly recommend it) and place the blender directly into the soup to puree

The potato leek soup is ready to serve once it has been pureed.

I loved my recipe…a few things to mention, if the soup is too thick, add water and adjust your flavors.  I made a no dairy cauliflower and leek soup and for that soup I topped it off with some spicy herb oil drizzle which was perfect for that soup.  For this potato and leek soup I would not add the herb oil drizzle and I would still top it with the chopped chives.  Please let me know what you think of this soup.  Even my daughter, who usually doesn’t like soups loved it, so it has to be good lol!

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Thank you again ~ Patty Limatola-Tanenbaum