Leek and Potato Soup

Leek and Potato Soup

A simple soup for the cooler days of spring.

Leek and Potato Soup

Adapted from Vegetarian Cooking for Everyone by Deborah Madison


2 leeks, white parts only, thinly sliced
1 pound potatoes, diced
2 Tbsp butter
salt and black pepper
1 bunch chives, thinly sliced


In a soup pot, melt the butter and fry the leeks and potatoes on medium heat for a couple of minutes. Add 7 cups of water and a dash of salt. Bring to the boil and let simmer until the potatoes are very tender, about 35 minutes. Break some potatoes against the side of the pot and add salt and pepper to taste. Sprinkle the soup with chives and serve.

1 comment:

Jeanne said...

One of my all-time favorite soups!