Smoky Leek and Potato Soup

By ChefDJen
February 15, 2010
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Author Notes: A little bacon would be a great addition, otherwise it is a very filling vegetarian soup. Also, one of the potatoes can be replaced with an equal amount of winter squash (delicata, acorn, butternut, etc.).ChefDJen

Serves: 4

  • 1 onion, chopped
  • 2 leeks, cut in half, then sliced
  • 2 garlic cloves, minced
  • 1 teaspoon mustard powder
  • 2 tablespoons flour
  • 4 cups vegetable stock
  • 2-3 yukon gold potatoes, peeled and chopped
  • 2 tablespoons cream
  • 2 teaspoons smoked paprika
  • pickled peppers (optional)
  1. Warmed about a teaspoon of olive oil in a 3-quart pot. Add the onion, leeks and a sprinkle of salt and cook until they are softened and translucent. Add the garlic and cook for about 30 seconds longer.
  2. Sprinkle on the mustard powder and flour. Stir for a minute or two to make a roux.
  3. Whisk in the broth, then add the potatoes and smoked paprika. Bring to a boil, then reduce heat and simmer until the potatoes are cooked through.
  4. Stir in the cream and check for seasoning. Enjoy as is, or top with a few pickled peppers.

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