- potatos 5
- leeks 3
I just made the easiest potato leek soup ever! I had so many potatoes from the CSA the last couple of weeks, and last week I received some leeks. So, I googled “Potato Leek Soup” and found so many recipes. Many of them required so many ingredients or required an emersion blender, but I finally settled on this simple recipe from the Food Network Site.
The recipe requires very few ingredients and doesn’t take much time.
A few tips:
1. I used the red/white fingerling potatoes that I received from the farm. I did, however, peel them so the soup would be smooth.
2. I added only about half the amount of cream, as my soup started out very thick. You may want to do the same, as you can always add more cream to taste. It also, only required about 10 minutes to heat up and thicken a little, unlike the 20 minutes stated in the recipe.
3. I also added the sprigs of fresh thyme, instead of pulling them off the stems and chopping it. Of course I fished out the stems before blending the soup and it work out just fine with less work.
4. Lastly, I served this soup with a couple of slices of toasted bread with sliced cherry tomatoes (more CSA veggies), but I think it would taste good served with some cheese crackers or just some buttered toast.