Forget the cans. Homemade soups can be simple, delicious, and highly nutritious. Once a medieval peasant dish, leek and potato soup needs nothing more than the two vegetables in its name and thirty minutes to result in a soup worthy of any classy restaurant. Add a side of greens and some bread, and you have dinner.
Leek and Potato Soup
serves 6
If you’ve never prepped leeks before, all you’re going to want to use are the whites and tender light green portions – like those in the cover photo.
3 cups sliced leeks (the white and tender greens, save the greens for a homemade vegetable broth)
3 cups peeled and roughly chopped baking potatoes
6 cups water or broth
1 1/2 tsp salt
1/2 cup sour cream or Greek yogurt (optional)
1 small bunch of thyme (optional)
splash of cream or milk (optional)
In a stockpot, combine the leeks, potatoes, salt, water/broth, and thyme if using. Bring to a boil, lower heat and simmer for about 20 minutes, until the potatoes are tender. Although optional, at this point, I like to puree the soup with a hand blender and, also optional, pour in a quick splash of cream or milk. Before serving, you could top with a spoonful of sour cream or yogurt. Some thyme or chives would be nice too.
