Potato leek soup is my favorite soup. It is pretty much the only soup I voluntarily eat, and the only soup I ever make. There’s plenty of different recipes for potato soup out there, but this is the recipe I grew up with, and it is the recipe I have used throughout my adulthood. The soup is rich and creamy, without being thick and heavy. I don’t add cheese, and I don’t blend the potatoes, but feel free to experiment and do what you want. You can easily make this soup vegetarian by using vegetable broth and vegetable base instead of chicken broth and base. To give it a subtle Indian flavor, add some garam masala right at the end.
- 4-6 potatoes, peeled and diced, not small pieces
- 2 leeks, chopped and rinsed making sure of no dirt
- salt and pepper to taste
- 1 box of chicken stock
- 1 tbsp flour
- 2 tbsp butter
- 1 tbsp better than bouillon chicken base
- 1/4-1/3 cup half and half
- water if necessary
- chili flakes (optional)
- 1/2 tsp garam masala (optional)
Once leeks are translucent, add potatoes and flour and stir for a few minutes.
Add the chicken broth and turn up to high, bring to a boil. Add the salt and pepper here. Be careful with the salt if the broth you’re using is not low sodium. Cover and reduce to a simmer, and boil until potatoes are fork tender. Add the chicken base and half and half. Adjust seasonings as necessary. Simmer for another 5 minutes. The end.