SAN DIEGO — My mother, Irene, grew up as a sharecropper, so what they grew was usually what was on the table. They grew onions, cabbage, and potatoes, so you guessed it– it was potato, cabbage, and onion soup. By the time Gregg and I came along the cabbage was switched out for leeks but sometimes she would make the way they had it on the farm and it was just as good.
Potato leek soup
- 4 cups russet potatoes, peeled and cubes
- 4 cups leek, white and light green, cleaned and sliced thin
- 6 cups chicken broth
- 1 cups celery, diced
- 1 cup heavy cream
- 3 garlic cloves, minced
- 3 tbsp. olive oil
- 1/2 onion, sliced
- 1 or 2 bay leaves
- 1 tsp fresh thyme, leaves only
- 1 tsp kosher salt, plus for taste
- 1/2 tsp pepper
- 3 tbsp. flour
- 2 tbsp. butter
In a large stockpot, sauté onions, thyme and garlic with olive oil, salt, and pepper over medium heat until translucent for about 4 -5 minutes.
Next, add the potatoes and chicken broth, just enough to it cover the potatoes. Bring to a boil and then lower heat to a simmer for 15 minutes. Once potatoes are tender, remove bay leaves and mash in broth until creamy, or to the level you like.
Now add leeks, heavy cream, and the rest of the chicken broth, bring back to a boil and then lower heat to a simmer for 30 minutes.
To thicken the soup, melt butter in a small saucepan and add flour. Cook it for about a minute, to make a roux.
Add a large ladle of soup to the roux, mix in quickly and then pour back into the soup and mix in thoroughly.
Simmer for another 5 - 10 minutes, season with salt and pepper if needed and the soup is ready to serve.
If you can wait an hour or two the flavors will have a chance to blend.