Believe it or not, what you see in the photo above, plus 4 cups of chicken broth and some fresh cracked black pepper, is enough to make a delicious, healthy, inexpensive, and filling meal. Potato leek soup is one of the most unassuming yet refined soups out there. You can even make it with vegetable broth to make it a vegetarian meal option.
We had this soup last night for dinner and topped it with a bit of sour cream and some chopped green onions. With a salad on the side, this was plenty filling. Delicious!
Potato Leek Soup
1 tbsp. olive oil
1 leek, washed well (dirt gets easily stuck inside the folds)
5 medium yellow potatoes (Yukon Gold, yellow boiling, or similar type)
4 c. chicken broth
Fresh cracked black pepper
Wash the leek well. Chop into small pieces. If you wish, you may set the darkest green parts of the leaves aside. (These work well sauteed or added to a pot when you make vegetable broth. They can be a bit on the tough side, so some people may wish to omit the darkest green parts of the leek from this recipe.)
Pour one tablespoon of olive oil into a large pot. Turn heat to high.
Add chopped leek to the pan. Let cook until soft, about five minutes.
Meanwhile, wash and chop your potatoes. I like to keep the peel on, but that's a personal preference.
Add chicken broth and potato to the soup. Season with fresh cracked black pepper. Bring to a boil. Once mixture has boiled, reduce heat and cook until potatoes are soft, about twenty minutes.
Serve with sour cream and chopped green onions if desired. Bon appetit!
This soup is very easy to make and it has a wonderful, zesty flavor. I hope you love it as much as I do!