Leek and Potato Soup

Source: Polyvoracious.com

This lovely soup allows for plenty of experimentation.  So much so that I’m not going to list exact measurements because it really doesn’t matter if you have more leeks than potatoes or more potatoes than leeks.  What matters is how you like to make it.  It’s even delicious in vegan mode.  Twelve years later, here is Pierre’s soup, all grown up and adorned with some non-Korean ingredients I keep on hand.


Serves 3-4

  • 2 or 3 Tbsp butter, bacon grease, or olive oil…your fat of choice.
  • 2-3 medium leeks, white and light green parts only, chopped.  Because leeks get dirt in all nooks and crannies as they grow, I recommend chopping them up first, then rinsing the pieces off in a colander.  Drain well.
  • 4 or so medium potatoes, peeled and chopped, any type will do.
  • Enough vegetable or chicken stock to cover everything plus 1/2 inch extra once it’s in the pot, about 3 cups.
  • 1 teaspoon thyme
  • Pinch of nutmeg
  • About 1/2 cup of whole milk, half & half, cream, coconut milk (if you’re going vegan).  Use more or less, whatever suits your creaminess preference.
  • Salt and pepper to taste.


  1. Caramelize the leeks in the fat over med-high heat in a heavy pot, about 10 minutes.  The edges should be nice and brown but not burnt.  Adjust the heat to medium if it feels like they’re browning too fast. 

  2. Add the potatoes, herbs and broth. Stir, bring to a boil then lower the heat and simmer until the potatoes are soft. I like to use my immersion blender at this point to make the soup nice and creamy, or you can leave it chunky

  3. Add milk/cream and salt and pepper.  Ladle into bowls.

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