January 10, 2010

Leek and Potato Soup

This is one of our standbys for cold winter nights. It's my dad's recipe and it's easy to make and keeps well in the fridge for a few dinners during the week. Serve with a delicious french stick (at some point, I will learn how to make one).


  • Two bunches of leeks
  • One medium sized onion
  • Three medium-sized potatoes 
  • 1 1/2 boxes of chicken stock
  • 1/2 cup of cream
  • 1/2 cup of white wine (any kind you have on hand)
  • 2 T butter
  • salt and pepper to taste

1. Dice onion and sautee on low with butter

2. Cut and clean and chop the leeks. With leeks, you can only use the white and the light green parts. Cut off the end with "hair' and then about 70% of the top. Then, slice lengthwise down the middle and run under water, opening up each layer to ensure there's no sand between them. Then, roughly cut them width wise.

3. Sautee leeks with onion for about 20 minutes

4. Peel and dice potatoes.

5. Add chicken stock and diced potatoes to pot. Bring to a boil and then lower to a simmer until potatoes are cooked.

6. Take off heat and let cool slightly before blending. I find the easiest way is to just stick in my immersion blender and blend around for a couple of minutes.

7. Place back on heat and add cream, wine and salt and pepper. Bring up heat and let flavours blend. 

This is one of those dishes that is actually better the next day because the flavours really marry together well. Mmmm!

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