Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Home Cooking >
Feb 21, 2009 11:06 AM

Potato Leek Soup--it really is that simple

We bought a leek and had some potatoes. After reading various pros/cons about ingredients, I thinly sliced the leek (rinsing after each cup full just in case), 4 small potatoes (1:1 ratio, maybe slightly more potato), and added those with a small handful (2T?) of sea salt with enough water to cover +2" into the crock pot. Set at high for 3 hours (the same amount of time the roast needed to be done). Unplugged the crock pot and plugged in the hand blender; pureed the whole thing. It was beautiful. 3 ingredients, 4 if you include water.

No need for extra pepper, or anything else for that matter. Not even bread.

Hot, warming, soothing. Perfect even as a midnight snack.

  1. Click to Upload a photo (10 MB limit)
  1. That sounds wonderful. What kind of potatoes did you use?

    2 Replies
    1. re: c oliver

      Plain small white potatoes from the farm market (slightly sweet, starchy variety).

      We were tempted to add chicken stock, fresh garlic, peppers...but decided to try it simply this time, knowing we could doctor it up at serving time!

      1. re: Caralien

        Try adding a can of artichoke hearts next time, I know it sounds weird but it really makes it elegant.

    2. I usually add chicken stock instead of water, butter and a wee bit of garlic to the mix. If you like any potato leek soup by itself. Then it is heaven on earth searved with soda bread and butter!

      But yes Caralien, it is that simple. Remember, KISS (keep it simple s*****) is often the better way of doing things in the kitchen.

      3 Replies
      1. re: bigfellow

        Julia Child only used water, and I prefer tasting the potatoes and leeks.

        1. re: Stuffed Monkey

          Well, I'm not JC by any means. But this soup is a staple where I come from. I make it myself at least once a week. ( I work in the industry) I still taste the potatos and the leeks using the above ingredients.
          But to each their own.

          I tend to use russetts or even yukon golds in North America.

          1. re: bigfellow

            I like a combo of milk and chicken stock. And I can still taste the potatoes and leeks.

      2. To second Bigfellow's KISS - lots of veggies cooked plainly make awesome soups. A head of cauliflower can go from the frig to table in 20 mins as a soup. Serve with cheddar cheese and coarsely ground pepper and salt. Beets and squash are equally easy and nummy. Veggies served as soup with simple/few ingredients seem to bring out the very best of their flavor IMHO.

        2 Replies
        1. re: alwayscooking

          I completely agree. When it comes to the strong Vitamin A vegs (pumpkin, carrots, sweet potatoes), I will definitely use chicken broth and spices such as ginger or habaneros, but with milder vegetables such as cauliflower or broccoli, it's refreshing to know that 3-4 ingredients work so well!

          (I generally add garlic & chiles to most of my dishes, and should probably try garlic soup next if it weren't for the crazy weather; while I'm not prone to garlic stink, it's not the best thing to have when working with others!)

          1. re: Caralien

            Try mushroom garlic or potato garlic soups. Remember that it doesn't have to reek of garlic. In my potato leek soup, I use garlic as more of a counterpoint.

            Good luck and enjoy!

        2. I made a potato leek pureed soup last fall, it was fairly close to your recipe, only I didn't use a crockpot. I used about 3 large baking size russets, 1 leek, home made chicken stock, garlic, cream, butter, vermouith, salt and white pepper. Pureed and adjusted the seasonings. For me the homemade stock was key. The color is absolutely beautiful as well.

          5 Replies
          1. re: chef chicklet

            Any ideas for a potato-cabbage combo to make it more interesting?

            1. re: Sarah

              what is the base of the soup? cream, broth? or do you love cabbage and potatoes any way they're made?

              1. re: chef chicklet

                I start w/ cooking chp onions, garlic, then add diced potatoes and cabbage and water or chicken broth and simmer ... gets kinda boring. Thought of adding carrots, celery, etc. No cream please.

                1. re: Sarah

                  so Its a brothy veggie soup, using just those few veggies... and of course adding carrots, celery, you're on your way to a garden veggie soup.

                  I have a few tricks that I like to do to jazz up soups. I like to add an herb pesto. Most of the time I have cilantro, scallion, garlic, basil, and mint. I whirl those in a blender and jar it. I'll add a nice dollop to the top of a soup, or get fancy and use a squirt bottle. But it will add a lot of flavor.
                  If you want something with texture, add a bag of frozen white or yellow corn. Or add a stalk of celery to the cabbge, onion, tator mix and puree dor a creamy version, add the corn, and or shred some cheddar cheese and or sour cream, sprikle with chives. Unless of course this is a diet soup, and even then the little bit of cheeses would not be that big of a deal.

                  Another change is Chinese cabbage and ham soup, you could leave the potatoes, add the ham, add a tsp of sesamee oil, soy sauce.
                  Hope you get some inspiration from those ideas, good luck!

              2. re: Sarah

                Pancetta is great as a topping or in the soup along with some parsnips, makes a good tangy flavor

            2. Inspired by this thread- and the fact that I had two leftover leeks in the 'fridge, I just made some. I put the leeks, 4 very small russet potatoes, some leftover cartons of chicken stock, and about a cup of cream- also left over!

              Turned out great! I also added some salt and pepper and grated nutmeg at the end...

              1 Reply