Once fall arrives and the temperature drops below 65 degrees, I’m in full-on soup mode.
There are a few recipes that I turn to time and time again, including smoked turkey lentil soup (make it now!) and this Golden Potato-Leek Soup. This soup is delicious and so simple. Seven ingredients and 30 minutes. That’s it. The result is a warm, creamy (without any cream) soup that’s great as a starter and even better served with crusty bread or cornbread for a full meal.
Golden Potato-Leek Soup
1 tablespoon butter or olive oil
3 cups thinly sliced leek (about 3 medium)
6 cups cubed peeled Yukon gold potato (about 2 1/4 pounds)
2 cups water
1 teaspoon salt
1/2 teaspoon of black pepper
2 (14-ounce) cans organic vegetable or chicken broth
2 thyme sprigs, leaves removed, or 1 tablespoon of dried thyme
Melt butter or oil in a Dutch oven over medium heat. Add leek; cook 10 minutes or until tender, stirring occasionally (do not brown).
Add potatoes, water, salt, broth and thyme. Bring to a boil; reduce heat and simmer, uncovered, 20 minutes or until potatoes are very tender.
Turn off the heat. If you have an immersion blender, blend everything in the pot until smooth. Stir in the pepper and add more salt to taste.
If using a regular blender, transfer the soup, in batches, to the blender and puree until smooth. Return the soup to the pot, stir in the pepper and add more salt to taste.