One of the things I love most about cooler weather is making big pots of soups. There is something so simple and comforting about it. It’s the whole process that appeals to me. Chopping, sautéing, simmering…it’s my zen. I’ll admit…I’m a complete food geek.
Leek and potato soup is so classic and has been done many times over. Leeks are like a really mild onion and pair nicely with the potato which gives body and a creaminess. I love creamy soups like this, but I don’t love the fat that usually comes with them. After some experimenting with different methods, I think I found a way to make you feel like this can’t possibly be low in fat! I use canned evaporated milk in place of the whole milk and heavy cream found in a lot of recipes. It’s a great substitute for cream. If you have reservations about using the canned evaporated milk, I’ll give you a recipe to make it yourself from home. It’s super easy…just a matter of simmering it down.
To me, one of the most important parts of simple soups like this one, is the garnish. This is my personal feeling…I’m saving so much in fat in the soup itself, I don’t feel the least bit badly about browning up some croutons in just a bit of browned butter to air drop into the hot soup. I love to hear that sizzle as it hits and taste that buttery crunch floating within. You don’t need a lot, just a few cubes create a nutty explosion. If that doesn’t do it for you…try grated cheese, chopped herbs like chives or parsley, crumbled bits of bacon or pancetta or just as is. Anyway you eat this, I think you’ll love it and be surprised at just how creamy it really is!
Leek and Potato Soup
1 T. butter, divided
1/2 medium onion, diced
3 to 4 leeks, trimmed, cleaned and sliced
1 C.dry white wine
1 large bay leaf
3 sprigs fresh thyme
1 1/5 lbs. (about 4) yukon gold potatoes, peeled and diced
6 C. vegetable or chicken broth
sea salt to taste if using homemade chicken broth
1 1/2 C. (12 oz.) low fat evaporated milk
black or white pepper
Special equipment: Immersion blender
In a large heavy pot over medium high heat, melt the butter then add the onions. Reduce the heat a bit and cook until onion just begins to soften. Add the leek and continue to soften without browning. As soon as the onions are translucent and the leeks have softened, increase the heat to medium high and add the white wine. Simmer until the wine has almost completely evaporated. Add the bay leaf, thyme, potatoes and broth and cover. Bring the broth to a boil then reduce the heat to low. Simmer for about 45 minutes or until the leeks and the potatoes are tender.
Remove the pot from the heat. Using an immersion blender, blend until completey smooth and silky. Stir in the evaporated milk and season to taste with pepper.
Serve in bowls with your choice of garnish.
Serves about 8.
Notes:
- For my crouton garnish, I melted about 2 T. of butter in a sauté pan and tossed 2 slices of cubed bread in and toasted until nice and brown and crisp. If you are using unsalted butter, give them a small pinch of sea salt. I also sprinkled a bit of fresh thyme leaves and finely diced red pepper…just because it’s pretty!
- To make your own evaporated milk, simmer 3 cups of low fat milk in a saucepan over low heat on the stove until it has reduced to 1 1/2 cups. Do not boil the milk, just simmer it lightly.
Made this lovely soup again tonight as it snow and cold here in massachusetts, it’s going along side Reuben sandwiches. Mmmm the saltyness from the Reuben is soo good with this soup! Thanks again for making the fabulous recipe available.
Oh, that sounds amazing, Decloma! I love Reubens! Thanks for sharing that yummy combination…you’re the best!
Trying it this tonight all I need is the leeks.
Yay! Hope you love it Decloma! Let me know what you think!
My kids loved it so did my hubby even though he topped his with bacon! It was so good I’m going to print and keep this recipe on hand. Thanks!
I’m so happy everyone liked it, Decloma! Bacon is genius…I’m doing that next time! You are a sweetheart…thank you for taking the time to let me know!
I love leek and use it for a lot of dishes. I also make leek & potato soup but never used evaporated milk in it. I would love to make your version next time. There’s always something I can do to improve. :)
I love leeks too Nami. Let me know what you think if you have a chance to try this!
I love a good Leek and Potato Soup! Might have to give this one a shot since they’re calling for snow this weekend. And beautiful pics, too!
Thanks so much David!
How long does it take for the milk to “evaporate”?
Ali, on a very low heat it will take from 20 to 30 minutes to simmer down.
I love leeks so this soup is right up my alley! I always make my own croutons too. :) Pinning!
Thanks so much Anna! I love homemade croutons! They are so buttery!
Soups in the winter are just perfect…this looks so good!! Potato soup is my FAVE!
I agree Ashley…and with the recent cold weather…soup is all I want! Thanks for stopping by!
Oh my gosh – what beautiful looking photos and a gorgeous and delicious tasting soup! I’m going to have to try this one. I lllooovvveee leeks and potato soup, so I can imagine that is is simply amazing! I am SO glad I found your blog. BTW, I LOVE your blog name!!! Pinning this recipe!
Awww, Kristi, you are so sweet! So nice to have found you too! Thanks for pinning! I hope you love it!
Just popping over from Karista’s…Great reminder of a wonderful, classic soup. I still have a few leeks hanging on in the garden. Lovely photos too. cheers, wendy
Thanks so much for stopping in Wendy! How lucky to have leeks in the garden! I’m having some major garden envy right now!
I LOVE making soups in the winter. I agree, they bring a sort of zen-like quality to the kitchen. It’s hard to go wrong when you’re blending a bunch of veggie flavors together.
Glad you dropped by. Am enjoying your site.
Thanks so much Grace! I just made another big pot of soup today…it really is pure comfort on chilly days! I’m so glad to have found your site as well…looking forward to making your salad!
Love potato soup sounds good with the leeks, will try it.
I love it too! I think you’re gonna love this with the leeks! Let me know!
Yay – I LOVE food geeks! And this soup! Such a great, healthier take on a comfort-food fave! Evaporated milk is an excellent sub, and it’s awesome that you provide instructions for anyone who’d like to make their own, homemade version! Gorgeous pics – with the perfectly chosen (and placed!) garnish, they’re like art! Really stunning art that someone (lucky you???) got to eat! :D
Thank you Shelley! Yes…I am usually the one who gets to eat after a shoot…hence a bit of weight gain! :)