Monday, January 13, 2014

Easiest Leek and Potato Soup

Sometimes, you just need something fast and easy for dinner. This week is fairly busy, and now that I'm back into the swing of things after being sick, I really didn't want to be loaded down with lots of dinner prep.

This soup is really very easy and doesn't use a lot of ingredients; in fact, I'll bet you have most of them floating around your pantry somewhere. I paired it with mushrooms on toast, which I'll be writing about next week. You definitely want THAT recipe; super easy, cheap, and oh my goodness so delicious.

The soup has a decidedly onion-y flavour to it, so if you are opposed to that, maybe use 1 less leek and an extra potato. The measurements are kind of approximate, because you can't really go wrong here. Add a little hot sauce, if you wish. More stock, if it's too thick. You'll figure it out.


1 large russet or Yukon Gold potato, peeled and diced
2 leeks, washed and sliced
1/2 small onion, chopped
3 1/2-4 cups chicken or vegetable stock
a few sprigs of thyme (or about 1/2 tsp dried)
salt and pepper to taste


In a large, deep, frypan, saute the leek and onion together in a bit of olive oil until softened and translucent.  Add the thyme, and the peeled and chopped potato. Pour in the stock and bring to a boil. Turn down the heat and simmer the soup about 10-15 minutes, until the potato pieces are softened.

Take the pan off the heat and let the soup cool. Adjust the seasoning with salt and pepper. Whiz up the soup in a blender (be careful if it's hot!) and pour back into the pan, re-heating before tucking in. We had ours sprinkled with a little fresh parsley, alongside mushrooms on toast. Kevin suggested that it would be very good with a grilled cheese sandwich, or you could try it with toasted crusty bread and a poached egg. However you choose to enjoy it, the soup is a nice quick dinner on a cold, blustery day.

Serves 2-3
Adapted from Save with Jamie
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