Potato Leek Soup

Here’s a recipe from my 80 year old Auntie Anna for Potato Leek Soup. Every time we speak, about once a month or so, she tells me about this soup. She’s been telling me about it for over a  year, so I thought I’d give it a go.

I admit I had to watch a You Tube video about how to clean and cut leeks. Once I had that done, the rest was easy.

Leek and Potato Soup
( I am writing the recipe out exactly as my Auntie sent it to me)

3 leeks cut up (I used 5)
1 onion chopped
6 tablespoons butter
3 medium potatoes (I used 5, they were small)
6 teaspoons chicken broth (powder)
6 cups water
1 cup milk (I used 1 can Cream of Celery soup)

For the chicken broth I used some liquid from chicken bones I had in the freezer, plus 2 Knorr cubes. I also used potato liquid I saved in the freezer. I used more than 6 cups of liquid because I made a big pot. Use your own judgement about the liquid.

Then what you ask?

Well, I sauteed the leeks and onions until soft. I peeled and cubed the potatoes and stirred that in for a bit. I added the chicken broth powder, and water. Burbled that on the stove for a good bit of time. Added a can of Cream of Celery soup, and whizzed it up using an immersion blender.

Bought a nice loaf of bread from the local bakery, and made sure the butter was soft in the dish.

Supper is ready!

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About Walsh Cooks

I just ate couscous and curried lentils for breakfast, and it's not even 5 a.m. What else do you need to know?
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2 Responses to Potato Leek Soup

  1. DonnaW says:

    Sounds ok but I think you need a few more spices…or some spices period….like maybe some thyme, pepper, garlic? I don’t know…just sounded very bland to me!

  2. Walsh Cooks says:

    I added salt and white pepper. I wouldn’t call it bland – I found it quite tasty, but to each their own. The joy of cooking is experimenting, so spice it up as you like!

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