Fall is in the air today.  Temperatures that were in the 80s and 90s earlier this week are gone.  The high today is in the 60s and the sun has that special slant to its beams that happens in the fall.  All that is missing is tree color to announce that it is autumn.

With the changing temperatures, soups and stews are sounding yummy for a change.  One of our family favorites is Potato Leek Soup.  This recipe is for a chunky rustic soup, not the smooth puree of many leek soups.  Chunky, flavorful, warming….a hug in a bowl.

Rustic Potato Leek Soup

Print Recipe

Adapted from Leek and Potato Soup by Tara on Food.com

• CourseMain Dish
• CuisineFamily style

Servings	Prep Time
12	20 minutes

Cook Time

45 minutes

Servings Prep Time 12 20 minutes

Cook Time 45 minutes

Rustic Potato Leek Soup Print Recipe Adapted from Leek and Potato Soup by Tara on Food.com CourseMain Dish CuisineFamily style Servings Prep Time 12 20 minutes Cook Time 45 minutes Servings Prep Time 12 20 minutes Cook Time 45 minutes

Ingredients

• 8 c potatoes chopped into 1/2 inch pieces
• 3 c leeks, whiles and light green parts halved lengthwise then sliced, cleaned
• 1/4 c butter
• 3 qt chicken broth or same amount of water with appropriate boullion
• 3/4 c Flour
• 3 t Pepper
• 1 t Salt
• 4 t dried basil
• 1 t Paprika
• 1/4 t Nutmeg
• 2 c milk
• 1/4 c Flour

Servings:

Instructions

1. Slice and clean leeks in water, allowing silt to fall to the bottom of a bowl of water and lifting the floating leek slices from the top of the water. Cube potatoes in 1/2 inch dice.

   
2. Melt butter in large pot. Saute leeks and potatoes for 7-10 minutes until beginning to soften. Stir in flour to coat vegetables. Slowly add broth, stirring continuously. Add herbs and spices. Simmer 30 minutes.
3. Whisk remaining flour into milk. Stir into the simmering soup. Cook five minutes. Serve.

   

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