I’ve had a healthy obsession with potato leek soup ever since my freshman year of college when I discovered Smart Alec’s restaurant. Their potato leek is so good I even dragged my parents there to try it once when they were visiting me. Anyway, long story short, I always thought it must be really hard to make since it’s so darn tasty and I wasn’t all that familiar with cooking with leeks. Turns out, it’s really easy and not too bad for you. Here’s the recipe I improvised the other night.
Potato Leek Soup
Ingredients:
5 leeks, chopped and rinsed (discard the roots & greens)
2 cloves of garlic, finely chopped
3/4 stick of butter
5-6 potatoes, all but one or two should be peeled, all diced
1 cup chopped cauliflower
6 cups chicken broth
1 bay leaf
salt
pepper
splash of heavy cream
Recipe:
Saute chopped leeks and garlic in the butter over medium flame for 15-20 minutes, or until leeks are tender. Add chicken broth, cauliflower, potatoes, and bay leaf. Simmer for 20 minutes, or until potatoes are cooked. Add salt & pepper to taste. Remove bay leaf. Blend 2/3 of the mixture and add back into the pot (makes it a nice consistency). Add a couple more teaspoons of butter and a splash of cream for smoothness. Enjoy! (Tastes even better the next day!)
