This is my both my wife’s and my favorite soup. Thick, hearty, and full of flavor, this leek and potato soup will fill you up and have you begging for more. I have come across a number of leeks and potato soups recipes since I have been cooking. Not all of them have been great, but if you come across a leek and potato recipe that doesn’t taste right, just be sure to fry all your ingredients very well and use chicken stock. These are the two things that will make or break the flavor of your soup. Don’t forget to add salt and pepper when you are finishing the soup.

Chop the top and vary bottom of the leeks and slice the leek down the middle. Cut the leek into small pieces and wash in a strainer till clean and dirt free. Heat up your pot and add the sliced onion, washed leek, garlic and ginger. Fry on a medium heat for 10 minutes and add the chopped washed potatoes. Fry for another 10 minutes then add just enough chicken stock to cover the leek and potato. If your soup looks too thick, just simply add more chicken stock. Simmer for 30 minutes then puree with a bar blender or food processor. Strain through a fine strainer and serve. Any leftover soup can be frozen and used at a later date.

Helpful hand – You can add cream to this soup. Remember cream extends the flavor, nothing else.

1 pound of leek

4 pounds washed potatoes

2 onions, sliced

2 cloves garlic, chopped

1/ teaspoon ginger

Enough chicken stock to make a thick consistency

Time to make 2 hrs Serves 4