Impossible to screw up Potato and Leek Soup

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Just like it says people….. I’ve made this soup at least five times so far, and no matter what I do it always tastes the same!

Amazing. It tastes amazing. If you like potato, and leeks….. if you don’t, it might taste crappy to you. Sorry.

Here is the original recipe I started with.

And here’s what I’ve found out.

You can use any kind of potato. I’ve used red, yellow, even those little ones that look purple. I’ve mixed all sorts of potato’s together, and I’ve made it lacking in diversity with only one kind. Do what you want with the potato’s. Just peel them and cut them up.

Leeks. I usually buy my leeks at Trader Joe’s. They are prewashed and I didn’t realize what a big deal that was until today. I used leeks from Marcs. Dirty leeks. Never again. But they did finally clean up nice.

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I also don’t ever use 3 leeks. Usually two seems plenty to me. Today I used two big leeks because I made a bigger batch, but usually the Trader Joe’s leeks are a little smaller and two seem fine for a single batch.

Don’t worry about the chicken broth. I’ve used a different kind each time and still, it always tastes the same. Reduced fat, Reduced sodium, No added sodium…. full fat and sodium….. whatever.

I add carrots. Like 3 of them. You can too, or not. Do what you want.

Probably the biggest difference with the original recipe though, is the spices. I have this great spice mix from Trader Joe’s…. fancy French sounding stuff that I bought over the summer and never touched until now. I think I found it’s purpose.

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Sooooooo good. I put probably 1.5 generous scoops into the soup when I add in the potato, broth, and carrot. Add a bay leaf or 2. Salt and pepper to taste and that’s it. Oh, I don’t usually have fresh parsley, but I do sprinkle some dried parsley. I don’t really think it makes a difference.

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Boil, reduce heat, cover, simmer……

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Last thing…..

I don’t like it pureed….. too much like really thin mashed potato’s. I like some texture. So I get a fork and just mash it all up after about 30 minutes of simmering. It’s got more character that way I think.

You can add some milk or cream at the end, I do a bit of 1% milk, probably because I add more potato’s than I need. I like the creamy looking color.

Tastes amazing. Sooooooo easy to make. Great with crusty bread. Or just with a spoon 🙂

You are WELCOME. This will be perfect to eat over the next few days when the world freezes around us and we huddle in our houses to survive. Stay warm!