Potato Leek Soup

16 May

There are some things you just never live down. They are usually awkward/embarrassing/funny things—a fave combo of mine.

Last year we went on a recreational canoeing trip with my in-laws. So adventurous! So outdoorsy! (If I’m being completely honest, by “recreational canoeing trip” I really mean that we were trying to think of something fun to do nearby our apartment in South Florida and so we rented canoes from an old boardwalk stand for a 1-hour paddle around the calm intercoastal waterway where cruise ships come in.)

Naturally we split up 2 and 2—the in-laws in one canoe and me and Ryan in the other. We were paddling strong and steady through the waters. We were enjoying the quiet scenery and outdoors. We were experiencing nature. In other words, everything was going fine for about 5 minutes until Ryan and I started getting tired.

It was just so hard to paddle constantly with no rest breaks. Did you know if you stop paddling you don’t necessarily keep floating in the right direction? Very tricky.

All of this getting tired and not paddling came to a head when we realized that Ryan’s parents were a good 3 football fields ahead of us, turning into smaller and smaller specks on the horizon, and the more we stopped paddling, the more we were carried downstream when we had to be going upstream. What were we to do?

Inspiration struck, and Ryan decided that I should use my girlish womanly charm to convince some nearby boaters to tow us all the way past Ryan’s parents. The boaters lightheartedly teased us about being so far behind “our friends.” It wasn’t until we started getting closer that they realized our friends were quite a bit older than us and we reluctantly admitted they were our parents. Then the boater guys really cracked up. We loved the shortcut, but it came with some consequences. You know we won’t ever live down being towed to catch up to Ryan’s parents while canoeing for fun for a whopping 1 hour.

Don’t worry, this potato soup recipe is not awkward/embarrassing/funny. It’s just easy and good—another fave combo.

Makes 4-5 servings


5 medium-large potatoes
2 c. water
2 c. chicken broth
2 leeks, white and pale green parts, chopped
4 T. butter, divided
1/2 c. milk
shredded cheese (I used Swiss, but use anything you have on hand)
bacon, cooked and chopped


Peel and dice the potatoes. Put the potatoes in a medium-large pot and cover with water and chicken broth. Boil for about 20 minutes, or until potatoes are tender and pierced easily with a fork.

Meanwhile, cook the leeks with 1 T. of butter for 7 to 10 minutes until soft. Set aside.

After potatoes finish cooking, remove from heat and stir in cooked leeks and the other 3 T. butter. Using a blender and working in batches, liquefy the soup. You can liquefy the whole batch for a completely smooth soup, or you can liquefy most of it and reserve 1 c. of the soup and roughly mash the potatoes to keep some potato chunks in there.

Stir in enough of the milk to thin the soup to your preferred consistency. Season with salt and pepper. Top individual servings with cheese and bacon.

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