A fantastic soup that is flavorful, thick, and comes together quickly. It keeps well and can be frozen.
My third guest post is very dear to me, because Alice from Hip Foodie Mom is a special blogging friend.
Besides the obvious, extremely talented blogger, cook, photographer, and life juggler in general, she is as sweet and reliable as they come. A true friend. The kind that makes my top 10 food blogger's list of people I want to meet as soon as I have the chance. Which I hope will happen in the near future.
The fact that she made a leek and potato soup is another happy coincidence. It's in my top three soup favorites of all times, together with gazpacho and red lentil soup, but she didn't know that.
Hello Vintage Kitchen readers!
I am so thrilled to be guest posting over here today. Not thrilled because of the reason why Paula is hosting so many guest bloggers this week but because I love Paula, her recipes and this blog.
I usually think of soup when people are sick or sad but that is not why I made this soup today. I just wanted something warm and comforting. Something that brought back happy memories. Something my family would enjoy.
While we were there, we had lunch and a potato and leek soup at Hitchcock. The soup and everything there was absolutely divine.
It's actually a Potato and Tani Creek Leek soup with leek green oil. And now the family always asks me to make this soup for her at home.
I like a little chunkiness in my soups so I didn't blend everything completely and I added sautéed cremini mushrooms because we love them. And again, I like having a little something to chew while having soup.
If you've never cooked with leeks before, this will help show you how to clean and cut them. You basically only want the tender white and light green parts of the stem.
The smell and aroma in your kitchen will be absolutely amazing.
You can thank me later. It was so wonderful and soothing for me. I love it when delicious smells fill the kitchen when I am cooking.
So, if you are in need of a good soup recipe, give this one a try. You'll love it.
Related recipes you might like:
Let me know in the comments below if you made this recipe and loved it and if you had issues so we can troubleshoot together. I love to hear what you think, always. Thanks for being here. It's much appreciated.
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- 2 tablespoons olive oil
- 1 lb potatoes; peeled and roughly chopped
- 3 large leeks (washed and thinly sliced; you only need the tender white and light green parts of the stem)
- 6 cups chicken or vegetable stock (or a mixture of both; use whatever you have)
- ½ cup heavy cream
- 1-2 tablespoons freshly-squeezed lemon juice
- kosher salt and pepper; to taste
- ½ cup Creme Fraiche for garnish
- about 1-2 cups sautéed (cooked mushrooms; chopped for garnish (I highly suggest Cremini or Portobello mushrooms for this))
- ⅓ cup fresh chives; minced
- Special equipment suggested: an immersion or hand blender
- In a large stockpot or dutch oven, heat the olive oil over medium heat.
- Add the sliced leeks and chopped potatoes and cook until the vegetables have begun to soften and brown slightly, about 5-10 minutes.
- Add the chicken or vegetable stock and bring to a boil.Reduce the heat to low and simmer for about 30 -35 minutes or until the vegetables are tender and soft.
- Blend until somewhat smooth using an immersion or hand blender; I like a little chunkiness in my soup so I didn’t blend it all I left a few potatoes chunks.
- Add the heavy cream and season with salt, pepper and the lemon juice.
- Serve and garnish with the mushrooms (if using), crème fraiche and minced chives. Mix and enjoy!
You can jazz it up with sauteed mushroom and creme fraiche too!