Potato Leek Soup

Potato Leek Soup

There is something very  comforting about a bowl of hot soup on a chilly day. In my Comfort Soup class last night we made several different soups. This is one of my favorites. It can be a meal all on its own perhaps paired with some warm, crusty bread.

Potato and Leek Soup

2 T. oil

2-3 large leeks

6-8 c. chicken or vegetable stock

2 c. chopped carrots

1 c. chopped celery

4-5 c. diced potatoes, peeled if desired

1 (12 oz.) can evaporated milk

1/3 c. flour, optional

To prepare leeks, wash and trim off any dark green leaf tops.  Cut off bottom of leeks about ½ inch up from the root.  Split leeks lengthwise and rinse under running water fanning the layers to remove any dirt or sand.  Cut crosswise into ½ inch pieces and place pieces in large bowl of cold water.  Agitate to remove any remaining dirt and lift leeks out of the bowl. Drain.

Heat oil in Dutch oven. Sauté leeks until tender. Add stock, carrots and celery and simmer, covered until carrots are tender, about 20 minutes. Add potatoes and cook until potatoes are tender, about 15 minutes longer. Stir in milk and add salt and pepper to taste. 

Note: If you like a thicker soup you can mash the vegetables a little or you can stir the flour into a little cool water and stir into the soup, bringing to the boil for 1 minute. Serves 6-8.