Monday, November 8, 2010

Potato Leek Soup

Fall is confusing me this year. One week it's freezing every day and I'm tempted to pull out my giant puffy winter coat. Then on my drive home from Washington, DC last week it was snowing up in the hills of Pennsylvania. Snowing. And now, this week it's supposed to be in the 60's. I really with it would make up it's mind.

I made this soup a few weeks ago during one of the first fall cold snaps. It's one of the few things that can make the first freezing days of fall better to me. Make it on the next cold days that you have. It will make those cold fall days that much better.

Potato Leek Soup
Adapted slightly from David Lebovitz

3 tbsp Butter
4 leeks
1/2 tsp salt
1/2 tsp dried thyme
1/4 tsp chili powder
6 cups water
1 1/4 pounds potatoes
2 bay leaves
freshly ground pepper

Melt butter in a medium size dutch oven or pot (I used a 5 quart dutch oven) over medium heat.

Add the slides leeks and salt. Cook over medium heat for 5 minutes until soft.

Add the thyme and chili powder and cook, stirring, for about 30 seconds.

Add the potatoes, water, and bay leaves. Cover and simmer until the potatoes are fork tender, 15-25 minutes. Remove the bay leaves and turn off the heat. Using a food processor or a blender puree soup in batches or puree right in the pot using an immersion blender. I prefer the immersion blender, but use whatever you have.If the soup is too thick, thin down with water.

Reheat over low heat to warm the soup back up. Serve with a nice salad and a big slice of crusty bread.



  1. I wanted to make this soup this weekend, but when I went to the grocery store, they were out of leeks! I substituted fennel and onion for the leeks. I didn't want the fennel to overpower the rest of the soup. It was delicious! I will definitely have to make it again (and maybe follow the actual recipe next time!).

  2. Oooo fennel is an interesting substitution. I might have to try it your way sometime. Glad you liked it!