January 28, 2010
1. So easy
2. Way more flavorful than you'd expect with such a short and simple ingredient list
3. Not all potato soup recipes are heavy and creamy (this was a surprise to me, at least)
4. Pretty, pretty, pretty filling
Minimalist's Potato Leek Soup
1 leek, quartered and chopped (only white and pale green parts)
1 teaspoon butter
3 cups potatoes peeled and chopped into 1/2 inch pieces (about 2 large russets)
2 cups water (or broth, if you're fancy)
1/2 cup 2% Greek yogurt
fresh chives to garnish (optional)
Cook the leeks in butter with salt and pepper in a medium sized sauce pan. Cover the pan and cook on low heat until softened. Make sure not to brown leeks as it will cause them to have a burnt taste.
Add water and potatoes. Bring to a low simmer and cook for about 20 minutes. Scoop about two thirds of the soup mixture (less if you want it chunkier) into a blender or cusinart along with the Greek yogurt and puree. Return to pan. Add thyme and more salt and pepper to taste. Garnish with fresh chives.