This is a super easy and simply delicious recipe that is easily adaptable to whatever you’ve got in your kitchen (perfect for winter time and leftovers). Every cook on a tight budget or schedule knows that it’s important to have at least a few go-to recipes that will work no matter what – and this soup is one of them! This recipe is a great starter for leftover broccoli, cauliflower, mushrooms, squash, kale, spicy sausage, chicken or anything else you happen to have on hand! Personally, I like my soups to have big chunks of the main ingredients because I like to be able to see what I’m eating (plus, varying the texture according to the ingredients rather than the food-processor makes it easier to not get bored with the dish after a couple days).
Whatever you add to it (or don’t) this recipe makes a filling, hearty soup for cold winter nights.
Potato Leek Soup:
- One medium to large soup pot, knife, cutting board, stove top, spatula or wooden spoon
- 6 cups chicken stock, warmed up
- 3 medium to large leeks, dark green ends removed, and carefully cleaned, then thinly sliced
- 3 lbs potatoes, cubed with skins
- 2+ cups hot water
- 6 cloves of garlic, peeled and roughly chopped
- 5-6 stalks of celery with leaves, chopped
- 4 cups of milk
- 1 Tbsp of Kosher salt, plus more to taste
- 1 tsp ground black pepper, plus more to taste
- 1 tsp dried basil
- 1/2 tsp dried thyme
- 1/2 tsp dried parsley
- 1 tsp garlic powder
- 2 tsp smoked Spanish paprika, divided
- 1 Tbsp evoo
1) Over medium-high heat, heat the evoo in the bottom of the soup pot. Add the chopped leeks, garlic, and celery. Stir and cook 1 min then add the salt, pepper, basil, thyme, parsley, and 1 tsp of the paprika. Stir and cook the veggies until leeks are soft, about 3-5 mins.
2) Add the potatoes to the pot. Sprinkle on the the other 1 tsp of paprika and the garlic powder. Stir to make sure everything is well incorporated. Cook 2-3 mins while stirring, letting the potatoes start to warm up and get covered in the seasonings.
3) Add the warm chicken stock and water (add more water as needed so that the veggies are covered by at least 2 inches of broth). Bring to a boil. Let simmer uncovered about 15-20 mins until the potatoes are cooked through and the liquid has reduced down to just above the level of the potatoes.
4) Reduce the heat to medium low, and add the milk to the pot. Slowly, bring the milk up to a simmer and let simmer about 5 mins. Once the milk is hot, taste for seasoning and adjust as needed.
What to drink? Mulled apple cider