Mommy Cafe

Vegetarian home cooking, kid tested and approved

Cream of Potato-Leek Soup

In the making of this soup, we had an unusual kitchen accident.  I was trying to figure out just which spice or herb the soup needed to get from good to great.  So I called in the expert to take a sniff and tell me what he thought.  Apparently common sense was not on the menu, because Will stuck his nose in the spice container, exhaled deeply, and blew a good teaspoon worth of marjoram into his eyes.

Many tears and a long eye soak later, we determined that marjoram works much better in a cream of potato-leek soup than in the eyes.  We also found a better way of testing herbs and spices than by sticking our noses in the containers.  Who knew tonight would be so educational?

Anyway, this soup was pretty darn delicious, if I do say so myself.  Will said so himself, so I feel justified making such a bold statement.  It has a very low-key flavor, subtly spiced and perfectly creamy.  If you like a more chunky soup, just take a potato masher to the softened potatoes before stirring in the leeks and onions.  But for the traditionally creamy soup, break out the food processor.  To me, it’s worth the extra cleanup!

Prep and cook time: 40 minutes    Estimated cost: $5

Cream of Potato-Leek Soup

  • 3 cups vegetable broth
  • 6 medium potatoes (a baking potato like Russet works best), diced
  • 1 small onion, chopped
  • 1 leek, chopped
  • 1 pint heavy cream or half-and-half
  • 1 T ground marjoram
  • Salt and pepper to taste

Cover diced potatoes with stock and bring to a low boil and cook until potatoes are tender.  Meanwhile, saute onions and leeks over medium-high heat.  Once potatoes are cooked, add onions and leeks to the soup and stir well.  Working in batches, puree soup in the food processor and return to the pot.  Pour in cream and add marjoram, salt, and pepper, stirring to combine.

Serves 4

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March 28, 2011 - Posted by | Recipes, Vegetarian | , ,

3 Comments »

  1. ooooh, Will, sorry to hear about the marjoram in your eyes. Hope you’re feeling ok. We had potato soup here on Monday too.

    Comment by mike swedin | March 30, 2011 | Reply

  2. Oh! Man, Will is just one tough kiddo… hope he survived!

    Becky, would you double everything if you were making a double batch? (I have to cook up large servings for Tim to take leftovers with him)

    Comment by Amy | April 9, 2011 | Reply

    • Yep, I double all ingredients when I make double batches of recipes. I may tone down the salt a bit in some dishes, but that’s about the only modification I make!

      Comment by Becky | April 13, 2011 | Reply


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