Creamy Leek and Potato Soup

I’m proud to say that this Stoney Acres cooking creation is all mine!! Usually, I’m posting Mrs. Stoney’s recipes, but this one I cooked all by myself!!

We were at the farmers market on Saturday and I saw these beautiful leeks at one of the vendors. They were only a buck and I couldn’t resist. I’ve wanted to try a leek soup for a long time and the weather on Saturday was very cool and just begging for a good soup!!

I found this recipe online but then I tweaked it a ton and made it my own:

Potato and Leek Soup

3 large Leeks – Cut lengthwise, cleaned and chopped

2 cloves of garlic – chopped

2 Tbsp water

2 cups water

2 cups vegetable broth

2 lbs potatoes, peeled and cut into 1/2-inch pieces

1/3 cup chopped fresh parsley

1 1/2 cups of chopped greens (spinach, kale, chard)

Pinch of garlic powder

Pinch of thyme

Salt and pepper to taste

Look at these beauties!! This was my first time cooking with leeks and we really ended up enjoying them.

Directions

Chop up the leeks and garlic and cook them with the butter, salt, and pepper in a good-sized pan. Cover the pan and cook on low heat for 10 minutes. Stir them often you don’t want to brown the leeks.

While the leeks are cooking cut up the potatoes.

After the leeks have cooked for 10 minutes add the potatoes, water, vegetable broth, and spices. Bring this to a low boil/simmer and cook for 20 minutes until the potatoes are tender.

Now here’s the trick to making a nice creamy soup without adding any cream. Scoop about half of the soup mixture into a blender, and puree. While you are working on this add the fresh parsley and greens to the pan and mix them in so they can cook down. Add the puree back to the soup stir and cook long enough that the greens soften a little.