When I discover both leeks and potatoes in my CSA box, I know what I’ll be cooking — Potato Leek Soup.

This recipe is a perfect example of the power of simple:  just a handful of inexpensive ingredients, 30 minutes start to finish, and you create a supremely delicious soup.  The French have been making this soup for years, and like to serve it cold.  I prefer mine warm, and topped with a little melted butter and fresh thyme.

The flavor is in this soup is savory and creamy, with a smooth richness that belies the humble nature of the ingredients.  Since each ingredient plays a big role, I’ve chosen to use flavorful Kerrygold butter for this soup.  After sautéing the leeks in butter, add diced potatoes, then enough water to almost – but not fully – cover the potatoes and leeks.

I make this soup with most types of potatoes except Russets – they don’t get quite silky enough for this soup’s velvet texture.   This vegetarian soup can be made vegan/dairy free by swapping vegan butter for the dairy butter.  Enjoy!

Potato Leek Soup
(serves 3 – 4 and doubles easily)

one large leek, rinsed and diced – pale parts only
4 large new potatoes, scrubbed and diced (peeling is optional)
3 TB best quality butter, divided
sea salt
water
fresh thyme or parsley (optional)

Heat medium sauce pan over medium heat until warm.  Add 2 TB butter to melt, then add leeks.  Sauté for 5 minutes.  Add potatoes, 1 tsp. salt, and just enough water to almost cover the potatoes/leeks.  Simmer for about 20 minutes, or until the potatoes are very soft.  Blend on low power just until the soup is smooth.  Add more water if needed to achieve the right consistency.  Be careful if using a high powered blender — potatoes can quickly become gluey if over blended.

Taste for seasoning, adding salt if needed.

Serve immediately, garnishing with a drizzle of the remaining butter, melted, and chopped fresh thyme or parsley.