I've been longing to try a leek and potato soup since... well, it's been a long time. The simplest way to go about this is to purchase both leeks and potatoes at the store, along with any necessary seasonings. But having never to my knowledge purchased a leek (or even held one), I gave in to my fear of the unknown. Which is a shame, because my husband declares that this is his second favorite soup -- our homemade version of Panera's broccoli cheese soup is forever his favorite, so second best is fine with me!
I used this recipe as a base, but beefed it up a little. Well, "hammed it up" would be more accurate, since I used leftover Christmas ham -- my husband does not eat vegetarian dinners! Really, any meat would do (though I think ham has the best kind of flavor for this soup), or it could be omitted altogether. I'll provide ingredients and instructions below, but this is a super easy and super flexible recipe that could be altered to your tastes or ingredients.
Leek, Potato, and Ham Soup
- 2-3 leeks, diced (about 1/4" 'squares' -- I used quite a bit of the dark green stem, too)
- 4-5 medium potatoes, diced
- 2+ TBSP of butter
- 4 cups of broth (chicken, vegetable, etc.)
- Seasonings to taste (rosemary, thyme, sage, salt, pepper, minced garlic)
- 2-3 cups of ham, diced (or another meat; optional)
- Toppings (oyster crackers, bacon, and shredded cheddar are amazing!)
- Melt a few tablespoons of butter in a large pot and add the leeks and potatoes. Saute until the leeks are soft, adding more butter if needed. When this step was almost done, I threw in some fresh rosemary, sage, and thyme, along with a bit of minced garlic, some freshly ground pepper, and a pinch of salt. Use your imagination!
- Add the broth and bring to a boil; I used rabbit/chicken broth supplied by friends from church (They raise their own meat rabbits! How cool is that?), which is amazing. Reduce heat and simmer for twenty minutes, or until potatoes are tender. I threw a piece of ham bone in while it simmered, for additional goodness.
- Put about half of your soup -- or all of it, if you prefer -- into a blender or food processor (be careful doing this with hot liquid! Either wait for it to cool, or make sure your appliance is well vented to avoid explosions). Pulse until delicious, then add back to the rest of the soup. I actually used two "fresh" potatoes because that was all I had, and added in two cups of leftover mashed potatoes during the blending stage. I worked out just fine!
- Add the diced ham, if desired.
- Serve topped with cheddar, bacon, and crackers, with a side of buttered, toasted bread. And a salad, if you're feeling extra healthy.