This one is versatile because you can use this as the base and then incorporate other ingredients to make it more complex or keep it simple pending on the person’s preference. My kids love it when I add watercress to it (see end of recipe for directions). That’s how I got Ethan (my 4 year old) to eat green vegetables.
1 – 2 leeks, roughly chopped
1/2 of an onion, roughly chopped
3-4 tablespoons butter or olive oil
1 bay leaf
1 (32-ounce) container of chicken stock
4 – 5 potatoes (I use whatever I have on hand or yukon gold potatoes)
Salt & Pepper (pending on preference)
Onion Powder (optional)
1 1/2 cup of Half & Half (sometimes I just use milk)
White pepper (optional)
- In a dutch oven, saute leeks and onion in fat.
- Once the vegetables are translucent, add bay leaf and chicken stock.
- While waiting for the soup to boil, peel and chop potatoes. Add to pot and boil until potatoes are tender.
- Remove the bay leaf.
- Put the soup in a blender, food processor and puree. If you want it really smooth, use a foodmill to strain it.
- Put it back in the dutch oven and add salt, pepper, white pepper, and half and half to it.
- Enjoy with some cheesy garlic bread or just toasted bread.
Optional: Watercress Soup
Follow directions above, but boil two bunches of watercress in some salted water. Boil about 2 – 3 minutes then put it in a ice bath. Squeeze out the excess water. Put the watercress back into the potato leek soup and then use an immersion blender, pureeing the watercress until you get little bits.