Light and Easy Potato and Leek Soup


Ughh you wouldn't know it from my picture but this soup is delicious!!! I've been eying leeks at the grocery store and thinking about making a potato leek soup but I've only had it with a cream base and I wasn't up for that.

Then I read Christine's Blue Rose Cafe Blog and found exactly what I was looking for. She posted a review of this soup and mentioned it's chicken broth based yet creamy. Creamy and delicious!

I confess I did use 2 cups of broth and 1/2 cup of water to up the flavor. Some reviewers even used wine in place of some of the broth. I also sauteed a few chopped garlic cloves with the leeks. I used my immersion blender to puree.

The prep and cook time are also very short so this is perfect for a weekday meal. I don't think I'll need the recipe again either.

Recipe HERE courtesy of Gourmet Magazine, March 1992.





1 comments:

Christine said...

What a fun surprise! Thank you for the mention.

This soup is so comforting with the cold weather we've been having. And, it really is creamy enough without all the cream.

Love your photo.

~Christine