Potato & Leek Potage (soup)

EASY FALL SOUP RECIPE: At this time of year, our vegetable garden stops producing.  The herbs have grown out of control and just about every grocery store has root vegetables on sale (I just scored a 10lb bag of potatoes for $1.75!).  I came up with this easy, forgiving and nourishing soup recipe for you to try once you’ve finally gotten sick of mashed or roasted potatoes at every meal!

  • 8-10 medium size white potatoes
  • 3 large leeks
  • 2-3 jalapenos
  • 4 cloves of garlic
  • bunch of fresh oregano
  • bunch of fresh basil
  • bunch of fresh parsley
  • 1 can of consomme (or substitute with vegetable, beef or chicken broth)
  • 1 can of cream of chicken soup (or substitute with broth of choice)
  • a drizzle of olive oil (aprox 2-3 tablespoons)
  • salt & pepper to taste

Cut potatoes into halves or quarters (leave skin on).  Roughly chop up the leaks, jalapenos and herbs and put it all into a large pot.    Pour water just up to the level of the vegetables and add the cans of broth.  Bring to a boil and lower the temperature to a simmer.

Check on the pot after 30 min and add a cup or two of water if too much has evaporated.  When vegetables are soft drizzle in the olive oil, add a dash of salt and pepper, then use a stick mixer/immersion blender and thoroughly puree until everything is well blended and of a thick potage/soup consistency (if too thick add more water or broth).

Serve a small portion to accompany dinner or alone for a hearty lunch with a dollop of sour or heavy cooking cream if you wish.

Serves 6-8 large soup bowls or 10-12 small ones.

Happy Fall!

*Also published in The Hudson St-Lazare Gazette October 31st 2012

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6 thoughts on “Potato & Leek Potage (soup)

  1. Wow, incredible weblog format! How long have you ever been running a
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    • Thank you for taking the time to reply Emily! I started my blog over a year and a half ago! It’s tricky at first to learn all the ‘blog’ lingo and how it all works …but it does eventually get easier!

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