Potato Leek Soup
~ Wanda ~
Here you go folks….the LAST soup of the season…..I know soups are ugly but this one was pretty tasty….
Growing up we would have potato soup quite often during the cold Minnesota winters….it was milk with potatoes, yep that’s it, with a few oyster crackers and we called it dinner. I did enjoy it though believe it or not and started searching for some recipes that would spice it up a bit. After researching and putting a few different recipes together this is what I came up with. I LOVE sweet potatoes so decided to throw one in and boy am I glad I did. It adds a very nice flavor, also sherry is a favorite of mine so what the heck throw some of that in too. It was a big hit with the family and will definitely be a make again recipe. Since soup isn’t always enough for my growing family we paired it with a mozzarrella and basil panini….oh so good…..
Potato and Leek Soup
2 large leeks Use only the white and pale green parts, chop.
2 Tbsp butter
4 cups water
4 cups chicken broth (or vegetable broth)
1/4 cup sherry
3 large potatoes diced into 1/2 inch piece
1 sweet potato peeled, diced into 1/2 inch piece
Marjoram – dash
1/4 cup chopped fresh parsley
2 teaspoons chopped fresh thyme, or 1/2 teaspoon dried
Salt and Pepper
Cook leeks in butter with salt and pepper in a large sauce pan. Cover pan, cook on low heat for 10 minutes. Check often. Do not brown leeks! Browning will give leeks a burnt taste.
Add water, broth, sherry and potatoes. Bring to a low simmer and cook for 20 minutes. Scoop about half of the soup mixture into a blender, puree and return to pan. Add marjoram, parsley, and thyme. Add some freshly ground pepper and salt to taste.