Many, many years ago I had a bad reaction to cream of potato soup. It really was not the soup’s fault because it just happened to be the last thing I ate before I came down with the flu. Enough said.
So, it took me a long time to try leek and potato soup. Once I mustered up the nerve to try the soup I was pleasantly surprised at the delicious combination of leeks and potatoes. Since my hubby and I are fans of all kinds of soups I thought I would create my own version leek and potato soup.
The result received a thumbs up from all of my taste testers including me. Rich and creamy with tasty bits of potato,this soup easily fits into the category of comfort food.
Topped with sauteed mushrooms and drizzled with melted butter, all I could say was um um good when my spoon hit the bottom of my empty bowl.
Keeping it simple. Keeping it easy. Keeping it good!
Leek and Potato Soup
2 – 3 leeks cleaned and sliced (white and light green part)
1 medium onion diced
2 large potatoes peeled and diced
3 cups chicken broth
1 tbsp salt
1 tbsp ground black pepper
1 tbsp parsley chopped
2 tbsp butter melted
1 tsp thyme
1 tsp roasted cumin
½ tsp chives
¼ cup assorted mushrooms
¼ cup heavy cream
¼ cup half and half
1 small hot pepper sliced (remove seeds for less heat)
5 dashes hot sauce
To clean the leek leaves remove the hard bottom then separate the leaves and rinse with cold water. Saute mushrooms in a 1 tablespoon of butter. Set aside.
Place leeks, onions, potatoes and peppers in a large pot. Add seasonings and broth then stir. Cook over medium heat for 45 minutes until leeks and potatoes are soft and tender. Remove from heat. Add 1 tablespoon of butter, cream and half and half. Puree mixture leaving a few chunks of potato. Stir in hot sauce. Melt remaining tablespoon of butter in the microwave. Place soup in a bowl and top with mushrooms then drizzle with melted butter.