You can make it classy, although it will always be a French classic. Growing up, many meals centered around these Mediterranian natives. These amazing vegetables in the onion family have a mild taste and mix well with so many other vegetables to create great combinations.
Leeks are a base soup for Frech cuisine or one of the founding ingredients in the Wigle household. Tonight a few wanted a sprinkle of bacon on top, Voila! Bacon! Serve it cold and it is called Vichyssoise, or even fresh herbs like thyme and sometimes I dash a bit of chili sauce or something spicy in it. Fresh chives. The personalized little touches are all wonderful. I just don't think you can go wrong with this.
INGREDIENTS
3 tablespoons unsalted butter
4 large leeks, only the white and light green parts, chopped (about 5 cups)
3 cloves garlic, crushed
2 pounds Yukon Gold potatoes, peeled/chopped into 1/2 inch pieces
7 cups chicken broth
2 bay leaves
1 teaspoon salt
¼ teaspoon ground black pepper
1 or 2 pieces of fresh thyme
1 cup heavy cream
Chives, fresh/chopped for serving
Leeks are dirty, they hide the dirt in between their leaves., so be sure to wash them well. Cut them in half and rinse them well, peeling the layers so you can run water through them.
Directions
Melt the unsalted butter, on medium heat in a large soup pot. I use a cast-iron one. Add the leeks and garlic and cook for about 10-15 minutes, stirring so the bottom doesn't stick. Adjust the heat if necessary.
Add the potatoes, broth, bay leaves, thyme, salt, and pepper, and bring to a boil. Cover and turn the heat down to low. Simmer for 15 minutes, or until the potatoes are very soft.
Remove thyme and bay leaves. Puree the soup. It called for a hand-held immersion blender, but I used a Vitamix Blender which worked really well. Add the heavy cream and bring to a simmer. Adjust the seasoning with salt and pepper.
Potato leek soup is super easy to make, the only problem would be cleaning those leeks. Here is proof of having to go through them and take out the specs of dirt.
To start the soup, put unslated butter in the pot and melt. Add chopped leeks and the crushed garlic. Cook leeks until soft
When they have achieved the soft and wilted stage, add the chicken broth, and cut up potatoes. At this time, you can toss in the bay leaves, thyme, salt, and pepper. You can really start to smell the soup.
Hmmm! Good!
These are small pieces, but, it got even smaller than that. They cooked up quicker that way. There are so many things you can add to your soup to give it more flavor. Experiment! I know I did, but only after I got comfortable with tossing in ingredients that were not in the recipe.
In just about an hour, you can make a delicious soup that you are sure to love. One of my sisters uses buttermilk and heavy cream. She swears by it. Personally, I love a dollop of sour cream on top, one of my girls says bacon. Always the bacon.
Cover and bring to a boil. Simmer for 15 minutes, or until the potatoes are soft. I used Yukon Gold potatoes, but, when I have used Russet potatoes, they seem to take longer. I never use red potatoes as they give it a different consistency, one that doesn't puree as well in this recipe.
I love to have a beautiful ending to all my posts, so let me leave a flower for you. The is #alwaysaflower to color my world. And just like that, this post is over. I hope you give the soup a try as it is a fairly simple recipe that ends with delicious results.
The Road Not Taken
Two roads diverged in a yellow wood,
And sorry I could not travel both
And be one traveler, long I stood
And looked down one as far as I could
To where it bent in the undergrowth;
Then took the other, as just as fair,
And having perhaps the better claim,
Because it was grassy and wanted wear;
Though as for that the passing there
Had worn them really about the same,
And both that morning equally lay
In leaves no step had trodden black.
Oh, I kept the first for another day!
Yet knowing how way leads on to way,
I doubted if I should ever come back.
I shall be telling this with a sigh
Somewhere ages and ages hence:
Two roads diverged in a wood, and I -
I took the one less traveled by,
And that has made all the difference.
Robert Frost
#TeamUSA is a growing community of quality-content people from the United States or those living here. Check us out on Discord!
As always, the pictures are all mine and the recipe is a version from here I use it for a base and go wild from there. Have fun with it! Tag me if you make it! Have a great day ahead!
Hey now! I really like to see you posting more cooking/recipe posts! Yours always look so yummy! I am always sure to pick up an idea or three from your dishes you highlight!
I have never tried this but I want to. Seems perfect for those cold nights here in Michigan!
BTW I always thought the #food tag was fairly popular and ideal for this post :)
I never feel competitive enough for the tag, so I avoid using it. :)
This is a great soup for those cold nights, but, believe it or not, served cold, which I do for those warm summer nights, it is delicious! Of course, so you can tell the difference, they call it vichyssoise - it has its own following! I love it.
Thank you!
I was wondering where you've been these days, Denise. Now I see you're trying to relax by cooking. Lucky us! This soup is a must-try, considering your sister and your daughter's recommendations. I mean to the max. I think it's very flavorful. I wonder if some finely chopped parsley would be nice at the end, to bring some color to the dish.
I love your kitchen posts so much! Everything is clean, neat, and follows the recipe. The photos are excellent, not too many to get lost in. The quality of the photos is top-notch, you can go with them to the contest.
A soup that is easy to make and a must-try. I promise!
Having something on top is a must, I think. I should have added that for presentation and I didn't even present the bowl as I served it hours after I put this together. I will get the hang of this someday.
The parsley is perfect and that is what I used! I stripped what was left on my plant. It will grow back. :) I sometimes add ham to it, it makes it a heartier meal. If I add ham, I add a few carrots and some celery. Additions and subtractions work well here.
The photos are taken with an old Android phone. I don't like to change phones until they are not working. This one won't be supported much longer, so I will have to upgrade. :) So, thank you. The new cell phones are more than some cameras now.
I am excited to see your soup, I know you will add your own touches to it!
I have been pretty absent, my apologies. I feel like I am missing the party when I am gone too long! I hope you have a great day, Dan! @bluemoon
Haha... and I almost always forget to photograph the finished food on my plate.
No matter what you took the photos with, they are very good.
Sometimes it's good to have a break although coming back is quite difficult. At least that's what happens to me.
Glad to see you and be able to talk to you.
Have a great rest of the week!
It is hard to come back after you have been gone. I really missed it but, I was also running back and forth to the shore house with projects that needed to get done, and it is 3 1/2 to 4 hours away (one way) so it takes your day.
It will be fine and I will find that extra time. One of the downsides of the Shore is that my house is in a dead zone for cell phones. You can look on the map and there is a big empty spot right where my phone is, so there is no posting over there, unless I got to the library. I cannot even get a hot spot!
So, without making excuses, it is a no-go. It always has been. That is not always a bad thing. :)
Hi, Dan! @bluemoon I hope your day is going well!
!PIZZA
Potage soup makes me go toot toot
I did however try your recipe for cauliflower pizza crust. It was a hit and you were right about draining off the water.
You know, the more you make it, the better it will be, or perfected. Isn't that amazing with the water? So, so much water! I am so happy it was a hit. I really am. I think you are the first person to make it.
I shred the entire head of cauliflower and freeze it in baggies in portions. :) Makes it easier to pull it out on short notice.
Potage soup? Really?? That is pretty special. :) I love it! I had some tonight!
Looks familiar, but I do not know whether I tasted it or not so far. I mostly eat fruit, vegetable and meat soup. Sometimes gulyás (goulash) soup.
Goulash! Yummy! Try it someday if you have the opportunity. I usually have a small bowl of it as a side, but, sometimes make it the main meal.
What kind of meat soup do you have? Those make the best dinners.
i often eat various kinds of meat soups with Erős Pista. Mostly chicken meat soup.
!PIZZA.
!LUV.
Oh, yes!!! That is some spicy paprika! :) Chicken in soup is pretty delicious, we serve it with rice or noodles. It is one of those soups that people eat when they don't feel well. :)
Chicken soup makes everything better. :)
@xplosive(3/4) gave you LUV.
H-E tools | discord | community | <><
HiveBuzz.me NFT for Peace
Thanks for the luv!
I am going to try to carnivore it up a bit ... I bought some chicken breasts and will shred that up and see how it does in lieu of the cauliflower. I will keep you posted:)
On the pizza? Without any of the cauliflower? Okay, now you have got my interest! 😂
As a replacement for cauliflower. I baked it last night and will shred it today.
Another delectable dish - Potato Leek Soup is one of my favourites, but yours sounds divine @dswigle! I love your photos, especially that first one showing the beautiful leeks! Leeks are a must in most soups, and is really nice in a creamy potato bake as well! You really have been hiding your cookery skills from us for a long time now, not just a pretty flower ;) Your family are very lucky!
Aren't you sweet! :) My girls are the real cooks, I am a recipe girl. I can cook, but, I am not very creative.
Oh, my! A creamy potato bake? Do tell.
I actually like this and the cold version of it, vichyssoise - it has its own following! I love it. Never a bad season for it!
Thank you again for stopping by!
!LUV
@dswigle(5/5) gave you LUV.
H-E tools | discord | community | <><
HiveBuzz.me NFT for Peace
Oh this is perfect for our almost winter days! I remember Leek soup (which I guess was potato and leek) from my years living in Europe. But I never actually knew it was a French dish! I love the addition of chicken broth. I can smell it simmering on your stove. I think I need to find someone going to town who can buy me potatoes and leeks as our gardens are empty of those necessities.
Leek soup always (as far as I know) is based on potatoes and yes! Very French for my recollections. :) You know how those can be. There is a nice vegan leek soup, but, to me it is more like a vegetable soup (which is fine) but, when I am looking for something creamy and warm, this fills the square.
I like to decorate it with parsley, chives, or a dollop of sour cream on top, or the old sidekick bacon! I don't really eat it, but, my family loves it on top.
So many variants to make this work!
Hello, lovely!! It is that time of year now, the no time for anything time of the year. Running back and forth from the other house as there are projects going on there.
Hope all is well with the homesteading Buckaroos!
!LUV
Oh definitely that time of year for all of us. The in between time. I love it. Everything is cooler but not chilly. All of creation seems to hum with joy and anticipation. We have warm winter days but the nights are cold enough to cuddle under heavy blankets.
You DO know I'm not vegan? Or vegetarian 😉 while I was for years I have to admit I enjoy my meat too much. Although in moderation. And I absolutely will not eat anything that is not raised by us (or equally animal loving homesteaders). I abhor what happens in feed lots and abattoirs. So, yes, I'm with you on not eating veggie soup. I love soup loaded with vegetables and a healthy dose of red lentils but it must have a chicken or beef broth.
Thank you for the love! Back at ya.
Oh....almost forgot. We hope to begin our sheep shearing lessons next week on those 5 beautiful Denise gifted sheep. Watch this space
Oh!!! How very cool!Sheep shearing lessons! That was such exciting news, truly. You have never shorn sheep or these kind of sheep. My ignorance is showing here. I am not sure if they all sheer the same, although, with little changes, they probably do.
I will bet the kids will be excited. Are you going to use the wool or sell it? Either way, it is exciting and I am so happy to see you grow.
You certainly did not take the easy way, do you? But, there is much self satisfaction this way! Look what you are teaching your children!
I do know you aren't vegan or vegetarian, but some days, I like to eat that way for a change. I do like my meat and it is very healthy for you in moderation. Thank you for giving me the heads up on the shearing!
You know Denise sheep farming - and specifically wool sheep - goes back in my family. I remember as a very little girl being at my great uncle's farm during sheep shearing. Craig and I used to play in the massive crates of beautiful wool. So I guess it's in my blood. However I've never personally sheared so I'm really excited. We plan on just keeping it small scale for now. Maybe the children can grow their flock once they are old enough to shear and clean the wool as well as care for the flock. I bought a spindle when we first moved to our homestead so my next goal is to learn to spin!
@dswigle(3/5) gave you LUV.
H-E tools | discord | community | <><
HiveBuzz.me NFT for Peace
It sounds like something I would like, but I don't know as though I have ever had leeks before. I understand what you are saying about red skin potatoes. They are really good for some things, but not so much for others. They seem to have a really creamy consistency that I like most of the time.
The potatoes give it a nice flavor, that is why they are important and I only use certain kinds.
It really does have a nice creamy consistency and sometimes, eating it cold, having a nice bowl of ice-cold vichyssoise on a hot day really is delicious! Thanks for stopping by! You will have to try it when you go out sometime. It makes a nice side.
I haven't had potato leek soup in a long time now so I eeally should make it again. Your recipe sounds good. Bacon on top would be a good addition 😋
The bacon on top is yummy. Some people in my house like ham in it for a change. If I do that, I put a few carrots and celery in it.
Voila! Another whole dish.
Thanks for stopping by! I hope you are having an amazing day in beautiful France!
Yeah ham would be good in it too. I associate ham with pea soup though haha.
How narrowminded of you. :))
😁🤣
LOL
I agree with one of your girls, bacon always the bacon.
I do love leek and tattie soup although I always think of Wales not France. In fact, anything to do with leeks, I think of Wales as it is their national emblem and see it all over the place!
What a fantastic recipe, and I am with you on the dollop of sour cream too:)
Oh, yes! All of the family love the bacon, except me. I find it okay, but, I don't crave it.
There is a reason you think Wales when you think of leeks.
In fact, they come from the Mediterranean and the Middle East. (who knew?)
I love this soup and make many variations of it. I love it in the autumn and winter and voila! In the summer, I turn to the cold version. Of course, so you can tell the difference, they call it vichyssoise - it has its own following! I love it.
Thanks for stopping by!! :))
!LUV
Not me! Thank you for that Denise, I learn something new here in Hive every day:)
Ah yes I remember that now!
I might follow your recipe sometime soon:)
That would be cool and you won't be sorry! It is so easy, go heavier on the herbs, I didn't not every person likes a lot.
Ah yes, I would herb it up a bit!
Yes, it does look gobsmackingly good so I know I won't be sorry.
Thanks Denise and have a wonderful weekend:)
@dswigle(4/5) gave you LUV.
H-E tools | discord | community | <><
HiveBuzz.me NFT for Peace
I love the leek vegetable flavour too Denise, and I have not made Leek and Potato Soup for ages Your post has been a nice little nudge that I must have needed. Thank you.❤️
Isn't it funny? It happens to me too. Something I love and don't think about until I see something and then I wonder why I haven't made any... for you, it is just coming in winter so I can see, but, for me, I will be adding the cold version as well, vichyssoise - it has its own following! I love it.
Thanks for stopping by!
You lost me at sprinkling bacon on top. That would automatically make it all the better. Yum.
Haha! Because you wouldn't eat the soup without bacon? I caught that slight of tongue, Victor. @wwwiebe :)
Have you ever had bacon soup?
honestly i'm not a soup eater myself as long as i have my teeth i better use them :) the time that i will need to drink my food will come someday until then no liquid food for me ;)
Oh, you are such a stickler for the details. :) You really never eat soup? I think it is because my mom had 9 kids and it was an easy way to add a little more substance to the meals.
Or that she was French and used to it.
Hmmmm... it could go either way, yes? Hi, Mick! @stresskiller ! I hope you are having a great day!
my wife loves soup but she has to eat it alone, i won't join her :)
Haha! :)) You don't know what you are missing! Soup is good food!
Wow what a nice recipe with bay leaves, never tasted but sounds it going to be very tasty.
The bay leaves are only in for a short time for seasoning. It is very tasty. Leeks are grown in the Mediterranian and Mid East. It is an interesting vegetable.
Thanks mam for the details, it really very helpful and I'm curious to taste.
Hello Denise!
I love leeks, and you've just inspired me for what I'm going to make later for lunch.
Have a lovely Wednesday 🌷
How nice! I am too as there were leftovers! I like it even better the next day. Enjoy your lunch!
Think of me~ :)
Have a wonderful Wednesday!!
😊😄🌻
Butter... .garlic..... cream..... it has to be good !
It was actually pretty delicious! I love soup. It is easy to freeze for the lazy days and it sometimes is just right for a dinner.
If I could figure out how to port it over through this hole, I would send it!
!LUV
@dswigle(2/5) gave you LUV.
H-E tools | discord | community | <><
HiveBuzz.me NFT for Peace
nice tutorial, seems to have a very delicious taste.
Thank you!
I saw such food for the first time. However, the food looks very beautiful. Definitely very tasty.
Leeks are Mediterranian and also Mid Eastern (that is where the most of them grow)
Thanks for stopping by and leaving your words
View or trade
BEER.Hey @dswigle, here is a little bit of
BEERfrom @pixresteemer for you. Enjoy it!Do you want to win SOME BEER together with your friends and draw the
BEERKING.Thanks for the beer!
hi
Woooow it looks awesome,I will try your recipes one of this day and I will post it here. Thank you ma for sharing this wonderful recipes here.
That's great! I look forward to it. Have a great day!
So good and looks yummy. I love pottage soup but I haven't try it before, my friend introduce me to the soup when I was in school but I will try the recipe very soon and I will share the experience with you ma if I am permitted. You are indeed a great chef ma Great work ma and keep it up ma. I love you ma
That's great! I am sure it will come out perfect! I hope you are having a great day!
PIZZA Holders sent $PIZZA tips in this post's comments:
xplosive tipped dswigle (x1)
@dswigle(1/5) tipped @bluemoon (x1)
Please vote for pizza.witness!
Thanks for the pizza!
Yum!!!
I like Potato Leek Soup!
Hmmm...
I have left-overs for dinner, hehehe!
Thank you?
Leftovers it is! Thanks for stopping by! :))
I LOVE leeks and I'm just getting ready to plant some slips of them in the veg garden, this looks yummy @dswigle
Thank you! I love leeks too!! Have you ever tried the wild ones?
I love them in many different dishes, but, summer says vichyssoise - it has its own following! I love it.
I hope you have a great day! It is absolutely perfect out today!
This soup sounds healthy. If I try making them, will share my review.
Soooo good and muy mum makes it for us to put in the freezer and enjoy when we want it
!LADY
Love from the sea and the mscSeaside
View or trade
LOHtokens.@brittandjosie, you successfully shared 0.1000 LOH with @dswigle and you earned 0.1000 LOH as tips. (5/9 calls)
Use !LADY command to share LOH! More details available in this post.
Thanks for the Lady tokens!
I love MSC cruises! Of course, any cruise is nice, yes? I freeze mine too, but, only if I didn't put cream in it. It freezes better that way. Then I add heavy cream after I take it out of the freezer. I really love different soups with the meal or for the meal.
Hope you are having a great time! I hope you are going somewhere good :)
Thank you for reposting @pixresteemer!