Homemade soup done right is hard to top, and I’ve certainly made my share of soups that we just couldn’t finish, but the soup I made this weekend for a movie night with Mom turned out great. It’s undoubtedly the best leek and potato soup to come out of my kitchen so far. Unfortunately, I didn’t take any pictures, but this recipe was the base. The modified recipe and cooking methods I used follow.
- 1.5 pounds small Yukon Gold potatoes, cut into pieces
- .5 pounds regular potatoes, cut into pieces
- 3 leeks, cleaned and sliced
- 4 Tbsp butter
- salt and pepper to taste
- 4 cups broth
- 1/2 bunch flat leaf parsley, chopped fine
- 1–2 tsp lemon thyme
- lemon pepper to taste
Put half the butter in a large pot and put the leeks on top with the rest of the butter, salt, and pepper, and sweat until the leeks have reduced significantly in size. Add the potatoes and add broth until everything is just covered. Add some water if necessary. Bring to a very low boil and simmer for a few hours.
When ready, prep a blender and puree everything in batches–have something handy ready to keep the pureed soup in before the pot is empty and you can put it back in. Add parsley, lemon thyme, and lemon pepper to taste, and allow to simmer a while longer to combine the flavors. Serve warm.
The soup will be very thick, especially after refrigeration.