1 March, 2012  |   3 Comments

Potato Leek Soup Recipe

Potato Leek Soup

Soup is the right direction for March dinners. In March, the weather’s right, everyone feels vaguely Irish and crusty buttered bread is the least of your worries. Best with a super crisp green salad. You already know what kind.

I’ve been in bed for 15 days. Right about now, I’m getting fidgety.
Lots of soups, pain meds and sleeping, and I’m finally on the mend.
I think this soup recipe was part of my healing.

(I left out the cream when super-congested.)

Helen Jane’s Potato Leek Soup Recipe

Ingredients
6 russet potatoes
3 celery stalks
2 leeks
1 onion
1 quart chicken or vegetarian stock
1/2 cup heavy cream
1 bay leaf
1 teaspoon dried sage, crumbled

Directions
Peel and chop onion finely. Wash celery stalks, cut down the middle the long way 4 times each, chop fine. Cut the rooty end and the dark green part off of the leek. Rinse the leek under water until not dirty at all. Chop fine. Pour a bowlful of cold water. Peel potatoes. As you peel each one, set in the bowlful of water.

Add 3 tablespoons olive oil to a large dutch oven or soup pot. Heat over medium heat. Add the onions, celery and leeks to the oil, stir until coated, stir until melty and softened, roughly 5 minutes.

Add the thyme and the bay leaf. Add the potatoes, stir through until blended. Pour in the chicken or vegetarian stock. Turn heat to high. Stir to make sure no potatoes are stuck to the bottom of the dutch oven.

When soup has come to a boil, turn heat back down to medium/medium-low and cook for 20 minutes or until potatoes are tender enough for your souping needs.

At this point, I like to remove the bay leaf and puree, but James prefers a chunkier soup. As always, it’s totally up to you. Now feel better!

Update
First commenter Sian introduced me to St. David’s Day, a celebration celebrated by the Welsh on March 1. Since daffodils are structurally related to leeks, and the daffodil is a symbol of the Welsh people and leeks are St. David’s personal symbol, this recipe fits quite nicely with an entire cultural tradition.

Officially, St. David’s Day is THE day for Welsh people in the USA. Today the Empire State Building will be floodlit in the Welsh national colors, red, green and white.

So stick a daffodil in your lapel, eat some potato leek soup and celebrate St. David with a little leek soup. Cheers!


3 thoughts on “Potato Leek Soup Recipe

  1. 1
    Sian says:

    I just have to say that it’s some kind of sacrilege to post about Leek and Potato soup on St. David’s Day and only reference the Irish…(so sayeth a Welsh reader).

    But thank you for the recipe! I needed one for tonight.

  2. 2
    Serena says:

    Just tried this and it was great! Totally got me on a soup kick. Thanks!!

Hooray for replies!