I’ve been making this soup forever, or at least it seems like it. I mean that in the best possible way. If I remember correctly (and I might not), this is a variation from a Martha Rose Shulman recipe and I started making it in the early ’80’s. Probably longer than some of you have been on the planet. We love this soup so much that it has stood the test of time. The only other recipe that I still make pretty much the same way as then would be onion soup.

Potato Leek Soup
1 Tbsp olive oil
1 Tbsp eb
4 leeks, cleaned and sliced
1/2 an onion, diced small
4 cloves garlic, crushed
2 Tbsp flour*
6 – 8 potatoes (depends on size) chopped in various sizes
4-6 cups broth, water with boullion cubes (whatever)
1/4 cup white wine
1 Tbsp tamari (or soy sauce)
1 tsp thyme, dried
1 tsp dill, dried
1/2 tsp rosemary, dried
salt and pepper

Heat the oil and eb, add the leeks and onion and let sweat a bit. Add the garlic and the flour and stir it around a while, but don’t let the garlic burn. Add the potatoes and stock, white wine and seasonings and simmer until the potatoes are done. I like the various cuts as some cook down a lot faster than others and it adds to the body of the soup. You can also smoosh some chunks or even blender some of the soup if you prefer that kind of texture. Right now, we’re enjoying it a little more straight ahead as you can see in the picture.

Of course, you can use fresh herbs instead. I rarely have fresh dill in the winter.

*The flour is the key to this recipe. It’s the same kind of trick you do with onion soup and it gives it a really nice mouthfeel. I can’t believe I said mouthfeel, but I’ll blame it on being a wine drinker. Wine drinkers use weird words. I’m proof.