Not too long ago I made potato and leek soup. As usual, I left things to simmer for hours and when I sampled the stuff–it was out of this world.

Because I am a non-recipe following type of gal, this recipe is a rough guideline, I stuck pretty close except for the broth–the rule of thumb is to add an additional 25% to what you think you need at high altitude.

There are many different types of leek soup recipes out there. Personally, I like the thick, creamy type for the winter weather.

Although I don’t tend to garnish too much. You can use parsley to add flavor and give your bowl a little kick. Some people like to grill the leek with some onions and use that as a decorative touch.

If you enjoy soups, I’d suggest getting 1,001 Low-Fat Soups & Stews: From Elegant Classics to Hearty One-Pot Meals.

Potato & Leek Soup

6 peeled and chopped potatoes (medium to large)

2-3 medium leeks, sliced and rinsed (be sure to really clean these suckers)

1 tablespoon oil

1 tablespoon butter

Liberal amount of strong chicken stock or vegetable base

1 teaspoon of coriander

1/2 cup of milk or cream

1 large bayleaf

Ground pepper

Salt to taste

Place butter and oil in a skillet and gently cook coriander, pepper, bay leaf, potatoes, and leeks. Add chicken or vegetable base and cook until ingredients soften. More stock will yield a thinner soup. When done cooking, add the milk or cream. Serve in a bread bowl or with hot crusty rolls.

If you enjoyed this recipe, leave a comment or one of your favorite recipes in response.

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