Chunky Potato Leek Soup Recipe

Brussels sprouts get a bad rep, and I’m thinking leeks might, too. No kid wants to hear their parent tell them to “eat your Brussels sprouts,” and I’m sure none of us have ever been forced to eat our leeks either. But let me tell you, Brussels sprout are damn delicious, and so are leeks. Especially in soup.

[Disclaimer: This recipe has nothing to do with Brussels sprouts, but I wanted you all to know that Brussels sprout aren't your enemy; they are your friend, give them a try.]

It’s been pretty cold here in the northeast, and I’ve been really craving a nice hearty soup to warm up to. I’ve also been craving Outback’s baked potato soup… so much for a healthy start to the new year. While creamy potato soup full of heavy cream and mass amounts of butter does sound really good right now, I decided to take it upon myself to make my own – creamless potato soup. I came across this potato and leek soup on Simply Recipes’ blog (a blog I’ve come to love and trust) and I was nothing short of satisfied with the results. It was chunky and creamy and packed a ton of flavor, and to boot, only used a little butter and no cream! I highly suggest making this… and if you can’t eat a whole serving yourself, save it for lunch the next day.

Potato Leek Soup Recipe
from Simply Recipes

Ingredients

• 3 large leeks, cut lengthwise, separate, clean. Use only the white and pale green parts, chop
• 1 Tbsp butter
• 2 cups water
• 2 cups chicken broth (or vegetable broth for vegetarian option)
• 2 lbs potatoes, peeled, diced into 1/2 inch pieces
• 1/4 cup chopped fresh parsley
• 2 teaspoons chopped fresh thyme, or 1/2 teaspoon dried thyme
• Tabasco sauce or other red chili sauce (I used Frank’s red hot)
• Salt & Pepper

Directions
Cook leeks in butter with salt and pepper in a medium sized sauce pan. Cover pan, cook on low heat for 10 minutes. Check often. Do not brown leeks! Browning will give leeks a burnt taste.

Add water, broth, and potatoes. Bring to a low simmer and cook for 20 minutes. Scoop about half of the soup mixture into a blender, puree and return to pan. Add parsley and thyme, and a few dashes of chili sauce to taste. Add some freshly ground pepper, 1-2 teaspoons salt or more to taste.

Pour into bowls, top with a little Parmesan cheese or oyster crackers, and enjoy!