Country Potato & Leek Soup

Looking for a fabulous soup?  One that is hearty, a bit rustic, totally satisfying, easy on the budget and, packed with flavor. 

I created this one and it’s always a success. Using white or red skinned potatoes makes this quick and packed with nutrition too. 

The leeks give a wonderfully sweet garlic savor, that combine with the other seasonings to make a fabulous soup like no other!

Click through the pages for the recipe and I’ll show you how to make this easily for tonight’s dinner.  Toss in some french bread and you’ll have a total winner!

Country Potato & Leek Soup

Ingredients:

1 med. – large onion, diced

3-4 leeks

1/2 cup butter (1 stick)

2 ½ – 3 lbs. red skinned potatoes

1 ½ cup water

1 Tbl. chicken bouillon

1 Tbl. balsamic vinegar

1 Tbl. rice vinegar

1/2 tsp. smoked paprika 

2 cans evaporated milk

2 Tbl. sugar  

Just in case you haven’t purchased leeks before, this is what they look like

Country potato and leek soup

Directions:

In a large pot, place the potatoes and add enough water to cover by 3-4 inches.

Country potato and leek soup

Bring to a boil and cook until a toothpick inserted gives a slight resistance.

Country potato and leek soup

Drain and set aside.Country potato and leek soup

Chop the ends off the leeks and into the green. Country potato and leek soup

Cut lengthwise. Country potato and leek soup

Cut lengthwise again and slice thin.

Country potato and leek soup

Place the sliced leeks in mesh or colander with small holes and wash well as dirt hides in the leaves.

Tap a few times to drain.

Country potato and leek soup

Chop the onion into small pieces.

In the large pot which has been rinsed out, melt the butter and add in the chopped onion and leeks.

Country potato and leek soup

Sauté for about 5 minutes.

Meanwhile, rough chop the potatoes into a little larger than bite sized pieces and set aside.

Add in the 2 Tbl. sugar and cook, stirring frequently for another 3 minutes to caramelize.

Country potato and leek soup

To your sauted mixture, add in the water, bouillon, balsamic vinegar, rice vinegar, smoked paprika, both cans of evaporated milk

Add in the potatoes LAST.

Country potato and leek soup

 Heat through.

Serve.

Country potato and leek soup

Copyright Carrie Groneman, A Mother’s Shadow, 2015.

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