‘Soup’er Sunday – Leek & Potato Soup

Categories: 'Soup'er Sunday and Recipes.

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Leek and potato soup has to be one of my all time favourites.  I’ve shared this recipe before but have recently updated it a bit to include more accurate measurements.   I’m all into weighting the food we eat and recording it.  This is something my dietician recommended as a way to control portions.  I also have to be careful with what I eat as I have diverticulitis and irritable bowel syndrome.   I stopped using ready made veggie and chicken stocks as they have so much salt in them.  I control the amount of salt as I recently also had kidney stones that had to be blasted with surgery so I could pass them.  I sometimes use a stock cube (still has salt) or just water.  Cooking the veggies in the water puts all the goodness back and you don’t need the extra ingredients that come in stock.  I have seen salt free or less salt stock but still stay away from it.

leek and potato soup at craftygardener.ca

Leeks are a fascinating vegetable to examine.  There have fantastic patterns inside when cut in different directions.   Leeks belong to the allium vegetable family and contain beneficial compounds found in garlic and onions.

making leek & potato soup at craftygardener.ca

Ingredients:

300 grams leeks, white and light green parts only, thinly sliced
2 celery stalks, thinly sliced
300 grams potatoes, peeled and diced
3 cups of water
2 cups milk
salt and pepper to your taste, stock cubes are optional, or you can replace some of the water with ready made stock

This soup is quite thick, but if you want it thicker, just cut down on the amount of liquid.

making leek & potato soup at craftygardener.ca

Directions:

Melt some butter in a pan and add leeks and celery and seasoning if you are adding it.
Stir often until leeks are tender.
Add water. Cover and bring to a boil. Add stock cubes if using. Add potatoes.
Cook until potatoes are soft. Remove from heat. Let cool.
Pour half of the soup mixture out and puree in a blender. Leave the other half chunky. Use a potato masher to get the consistency you want. If you want a smoother soup puree more.
Add puree part back to pot, add milk and heat over medium heat till warm.
Stir often. Do not boil.

making leek & potato soup at craftygardener.ca

This soup will store in the fridge for a few days or you can freeze individual portions for a later time.  I measure out in the soup mug which holds about 2 cups of soup and pour it into labelled freezer bags.  It’s hard to believe that the soup mug and the square plastic container hold the same amount.  I used to use containers like this in the freezer but they take up so much space.  The bags hold the same amount, freeze flat, store inside a box in the freezer and defrost really fast.

This time I doubled the recipe so there some to enjoy now and lots for later.

Printable leek & potato soup recipe.

leek and potato soup at craftygardener.ca

Have you enjoyed a delicious bowl of soup lately?

I’m sharing with  Souper Sunday, Weekend Cooking and  Mosaic Monday

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Comments

  1. Wow, Linda this sounds delicious! Must try it. I watch our sodium intake closely too. It is incredible how much salt is in food.
    Have a good week!

  2. The leek soup looks and sounds wonderful I’ll definitely be trying your recipe as the Senior Partner and I both love leek soup. Thanks for sharing your recipe with the MM crowd today.
    Maggie

  3. I’m using a scale more and more in my cooking, too. It’s so much more accurate. Your leek and potato soup sounds delicious – we eat a lot of soup here, especially in the cooler months. Have a good week.
    Lorrie recently posted..A Stormy WeekendMy Profile

  4. Your leek and potato soup look and sound scrumptious! Thick and velvety, and I’m sure aromatic, from the leek, such a savoury veggie. Thanks for all your tips and instructions. I will definitely be making this, soon!

    Have a wonderful week,
    Poppy

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