This Potato Leek Soup has been keeping me warm for many winters! I started making it in 2009 when I was living in Montreal and facing my first ominous, snow-up-to-my-waist, don’t-leave-the-house, -40 Celcius wind-chill winter. Luckily my little studio apartment was a block away from the neighbourhood corner grocery store, and I was able to march through the snow, wearing my much-hated snow boots, with my jacket zipped up to my ears, to buy the few ingredients needed for this soup.
I spent many wintery Sunday afternoons making this Potato Leek Soup in that little studio apartment, in my tiny kitchen with apartment-size stove and fridge, with my sparse furniture bought from Craigslist, with the one miniscule closet jammed with all my clothes, with the paper-thin walls that echoed video game noises from next door.
Making one batch of soup would last me many dinners and lunches for work, and bonus points that all the ingredients were very inexpensive! (This was important since I didn’t have a lot of money! I also perfected another cheap meal during my first Montreal winter – a chickpea curry – which will also make an appearance on the blog this winter.)
And now you can have the same – a very inexpensive, but warm and satisfying Farmhouse Potato Leek Soup to take you through your winter, no matter how snowy or rainy or sunny your winter is – and mine this year will be very rainy and not snowy at all! This time I classed the recipe up a little by using leeks from my last CSA box and all organic dairy. Enjoy!
- 1 tablespoon organic butter
- 2 leeks
- 6 small/medium fresh Yukon Gold potatoes (I have also used red potatoes, which are equally delicious!)
- 3 cups water
- 3 Knorr Vegetable Bouillon Cubes
- 2 cups organic 1% milk
- 1/2 cup organic sour cream
- freshly ground pepper
- Melt the butter in a large pot on low heat. For the leeks, slice off the bottom roots and the top dark green leaves and discard. Cut the remaining white/pale green sections in half lengthwise, and wash leeks in the sink. Dry on paper towel. Slice leeks into half rounds and add to the pot. Saute leeks in butter for 3-4 minutes.
- Scrub the potatoes and cut into small chunks. Add potoates to the pot and saute with the leeks for another 3-4 minutes. Grind some fresh pepper into the pot.
- Add water and bring to a boil. Add 2 bouillon cubes and allow to simmer for 15 minutes, until potatoes are softened.
- Add last bouillon cube and milk and stir continuously for 2-3 minutes. Add sour cream and stir until incorporated. Crack some more freshly ground pepper and serve with a toasty baguette or cheese toasts.