Leeks have been all over the farmer’s market lately, and they are big and flavorful. As soon as I saw them, I knew exactly what I was going to do: make a big pot of creamy potato leek soup!
Not only is this soup inexpensive (coming in at under ten dollars for the whole family) but, it is out of this world good and insanely easy to make!
The Farmer’s Market:
Every weekend I take a trip to the farmer’s market. The kids know that one of them will be getting up to go with me in the morning. The request is usually met with some grumbling <– I’m not gonna lie, hahaha.
Once we are there, though, that kiddo is treated to a reaper bun and a cup of hot chocolate and they end up leaving with a huge smile. You can’t leave a farmer’s market without a big smile, because come on, there is nothing better than spending time outdoors shopping for fresh food with your mom. It’s the best! Right, kids?! 😉
As I drink my cup of organic rainforest coffee, the kiddo and I meander through the stalls to see who has the best deals that day. Vendor price differences can range anywhere from a few cents to as much as an entire dollar a pound (or more) for things…I’m not into spending $2.50 per pound for carrots when I can get a 2-pound bag for $1.50 at another vendor…so we take our time comparing.
It was on our second trip around that I saw the leeks and thought, “score!” and added them to my handy farmer’s market shopping cart <– it’s like the ones that old ladies use, but way cooler!
When I say that this soup is insanely easy to make, I swear to you that I am not exaggerating.
All you do is sauté the leeks and garlic in butter until they’re tender, then add in the thyme leaves, cubed potatoes, and some rich chicken stock. Let it all simmer until the potatoes are fork tender, then blend it until smooth, and add in some half and half. You can season it with some salt and white pepper to taste and then serve it with some garlic toast.
- 2 Tablespoons of Garlic Butter
- 2 Tablespoons of good quality extra virgin olive oil
- 3-4 leeks, chopped (about six cups)
- 2 teaspoons of finely chopped garlic
- 5 russet potatoes, cubed (about 8 cups)
- 7 cups of low sodium chicken broth, homemade is amazing, but store bought is great, too! (because stocks vary in strength, if your soup turns out a little lack luster, try adding in some chicken boullion)
- 2 bay leaves
- 1.5 teaspoons of fresh thyme leaves
- salt (to taste)
- white pepper (to taste)
- 1 cup of 1/2 and 1/2
- Melt the garlic butter in a pan and saute the leeks over low heat until they are softened and wilted, add in the garlic and saute for another 1-2 minutes.
- Once the leeks are wilted and soft, add in the cubed potatoes, chicken stock, bay leaves and thyme leaves. Let it come to a boil and then turn down the heat. Season it with salt and pepper to taste and then let it simmer until the potatoes are soft. Be sure to stir it often, so that it doesn't burn at the bottom.
- Once the potatoes are soft, fish out the bay leaves (toss these into the trash) and then blend the potato leek soup with an immersion blender until smooth. Add in the 1/2 and 1/2 and taste to make sure it is well seasoned. Serve hot with a few chives on top.
- **Note: if you want to freeze this for later, do not add in the half and half. It's much better to add it in just before you serve the potato leek soup.