I make a variation of a classic potato and leek soup that you can find the recipe everywhere on the internet, but I typically don’t use cream, and I originally started with a vegetarian recipe. However I started adding chicken bouillon to make it a bit richer since I skip the cream.
- Leeks chopped amount equal to potatoes 1 stalk is a good double portion for one person.
- potatoes peeled and cubed equal amounts to the leeks about two for one stalk( leave unpeeled for a heartier soup Yukon Gold also holds up a bit better that russet but the skins break down less during cooking adjust accordingly)
- Butter ( Original recipe uses olive oil as a vegetarian option)
- hot water to cover about two cups for 1 stalk and two potatoes measure it if you plan to use chicken base.
- Chicken base Optional follow directions 1 tsp per cup of added water. It can be skipped for Vegetarian soup.
- Garlic is optional. I like to taste the leeks and try not to over power their flavor.
Clean and chop the leeks and add to pot with butter and saute while you clean and peel the potatoes. If you are adding Garlic you can add it at this time. Chop the potatoes and add them to the leeks and saute the both for a bit. Add the hot water and chicken base and bring to a simmer. Simmer for 15 minutes or until the potatoes are soft. Blend in the pot using a stick blender.
Optional garnish of Parmigiano-Reggiano freshly grated. If the hydroponic garden is up I garnish with herbs as well.
You can also add some heavy cream or half-n-half to make the soup creamier, but I feel it makes the soup too heavy so I have been skipping it.
Serve hot, The vegetarian option is also good cold, but I may have odd taste.