We have this pot, we call it the love pot, and everything we make in it tastes so, so good. We swear it’s the pot - we’ve been cooking in it since we met (almost 10 years!) and it seems to just be infused with the hundreds of soups and stews we made in it.
However, when I went to make this soup - I realized we didn't have our love pot!! We had brought soup in it on a recent trip up to Maine, and we left it there. Gasp! BUT - I pulled out what is arguably an even more loved pot. The pot in the picture, was my great grandmothers. As I understand, she was pretty amazing in the kitchen, and a lot of the good stuff came from this pot. Well, if the soup is any proof - I'm thinking it is in fact a love pot!
Love pot or not, this soup is tasty. But so is anything with leeks...and potatoes. Super simple, super creamy, and perfect for a chilly fall day. I hope you enjoy it as much as we do!
Simple Potato Leek Soup
3 TBSP ghee, butter or coconut oil
3 large leeks (or 4 medium), rinsed and sliced
1 TBSP dried thyme
Sea salt to taste (I use 1-2 tsp)
Black pepper to taste (I use ¼ tsp)
2 pounds of yukon gold potatoes, peeled and roughly chopped into ½-1 inch pieces
2 quarts (8 cups) bone broth
Remove dark green tops of leeks. Slice from top to bottom (basically split down the middle) and then rinse well to be sure you’ve removed all of the dirt. Then, coarse chop into little C’s.
Melt oil of choice over medium heat in a medium to large soup pot. Once it melts, add leeks and thyme. Saute for about 5 minutes. If the leeks start to burn while you’re cooking them, simply add a little broth to deglaze.
Add the sea salt, pepper and potatoes. Stir to combine for 1-2 minutes.
Add broth and bring to a boil.
Once boiling, reduce heat and simmer for 15-20 minutes, or until the potatoes are tender.
Remove from heat. If you have an immersion blender, blend soup until creamy and smooth (until you can’t see any whole potatoes in the soup). If you don’t have an immersion blender (consider getting one if you like smooth soups!) pour contents of the soup, likely in a few different batches, into your blender (see note).
Serve immediately or keep in the fridge for up to 5 days.
Most potato leek soup recipes call for cream, but not this one - it’s creamy enough on it’s own! And, this recipe is dairy free if you omit butter/ghee and use coconut oil or olive oil to saute.
We used homemade chicken broth in this recipe (I promise I’ll post this recipe soon!!). I always recommend homemade broth for nutritive value, flavor and to avoid added ingredients - but you gotta do what you gotta do.
If using a blender - don’t fill more than half way and remove plastic top of lid so the heat can escape. But, keep a dish cloth on top! And, consider getting an immersion blender - thank me later!
This soup freezes really well. So, make a double batch or freeze half of it!