When leeks come into season in the fall, you’ll generally find them at their freshest and cheapest. With the cooler weather, most appetites will welcome a hearty soup like this popular Irish delight.
Leeks have to be thoroughly rinsed to remove the grit that can get between the layers of the bulb. I chop off the dark green part since it is too woody to eat. Cut off the tops right at the end of the light green part where the rings are still fairly tight together. Next, slice lengthwise to fan out the layers. Spread open the layers under running water and rinse well. Chop up the leaks into 1 inch sections and toss into the soup pot.
Leek & Potato Soup
- 4 medium leeks rinsed well and chopped
- 5 medium white potatoes peeled and cut into roughly 2 inch pieces.
- 1 yellow onion
- 3 tbsp butter
- 6 cups chicken stock
- 1 cup fresh parsley stems removed
- 1 bay leaf
- ½ tsp thyme
- 1 tsp sweet paprika
- 1 tsp salt
- 1 tsp pepper
- Sauté the leeks and onion in butter until tender.
- Add all the other ingredients, bring to a boil and simmer for 30 minutes or until the potatoes are tender.
- Remove the bay leaf.
- Add in batches to a blender and transfer to another pot or container.
- Reheat, adjust seasonings if needed and serve