It’s definitely soup season with the chilly weather we’re having lately and there’s nothing like a piping hot bowl of soup that’s loaded with chunky potatoes and creamy leeks to satisfy that evening hunger. This potato soup recipe is so simple to put together with just a handful of ingredients in about 30 minutes.
Potato soup is a family tradition. My Poppy used to make a big pot on the stove when I would come to visit as a kid, and what I remember most is how those creamy potatoes melted on my tongue with each and every spoonful. This soup recipe is slightly different because I roughly diced the potatoes instead of slicing, and I cooked them just until they were al dente, so to leave extraordinary texture and mouthfeel. Leeks are a nice substitute for a white onion because they are both fragrant and contain a velvety consistency when sauteed in butter. This is a great weeknight meal for the whole family and the leftovers reheat easily in the microwave for lunch.
2 large russet potatoes, about 3/4 pound
2 large leeks, or 3 medium
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup whole milk
1/2 cup half & half
2 tablespoons Parmesan cheese for dusting
2 teaspoons fresh dill, minced
- Clean and peel potatoes. Cut into large dice or chunks. Wash and slice leeks in half, then slice in half-moon shapes.
- In a pot or saucepan over medium heat, add butter and leeks. Sauté for 4 minutes, or until soft and creamy. Add 1 1/2 teaspoons salt, stir. Sprinkle flour over top and stir until coated, about 1 minute.
- Add potatoes and stir. Pour in milk, half and half and 2/3 cup water, stir. Reduce heat to medium-low and cover with lid ajar. Cook for 25 minutes, stirring occasionally.
- Remove lid and stir. Add more water if needed to thin. Cook for 1 minute, then ladle into bowls and top with parmesan and dill. Enjoy!